Pat’s Rhubarb and Peach Pie

Rhubarb season is in full swing, so today I’m going to make a pie. It won’t make a dent in my current harvest!Picture of pile of rhubarb

Also, I’ve been planning to add a category to the blog for friends’ recipes, and I happen to have one for rhubarb pie from Pat L, so it’s the perfect opportunity.


Pat says:

“I don’t usually use canned fruit, but canned peaches keep their shape well in this pie.”

INGREDIENTS:

3 c. sliced rhubarb

1 can (15 oz.) sliced peaches, in natural juice

3/4 c. sugar

3 tbsp. tapioca

grated orange rind, to taste

METHOD:

– Drain peaches and reserve 1/4 c. of juice.

– Mix juice with other ingredients and let sit while you make the pie crust.

– Dot top with butter before putting on top crust.

– Bake at 400 degrees (you can lower temperature if crust gets too brown) about 50 mins.


Pat doesn’t say, but this makes a standard 8 or 9 inch pie, which makes about 8 servings.

Give it a try, and let me know how you get on. 🙂

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I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Eating seasonally, Friends' recipes
4 comments on “Pat’s Rhubarb and Peach Pie
  1. Fairy says:

    One day my rhubarb will be big enough to harvest and make pie. I love rhubarb and apple pie. 🙂

    Liked by 1 person

  2. Mom says:

    This sounds like a nice variation from the strawberry-rhubarb recipe.

    Like

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Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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