Ingredients
1 can (8-1/2 ounces) sliced peaches2 cups chopped fresh or frozen rhubarb, thawed and drained1 cup sugar1/4 cup sweetened shredded coconut3 tablespoons quick-cooking tapioca1 teaspoon vanilla extractPastry for double-crust pie (9 inches)1 tablespoon butter
Preparation
Drain peaches, reserving syrup; chop the peaches. Place peaches and syrup in a large bowl. Add the rhubarb, sugar, coconut, tapioca and vanilla; toss to coat. Let stand for 15 minutes.
Line a 9-in. pie plate with the bottom crust; trim pastry even with edge. Fill with rhubarb mixture; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 350° for 1 hour or until crust is golden brown and filling is bubbly.
