Ingredients
1
cup granulated sugar
3/4
cup brown sugar
3
tablespoons quick-cooking tapioca
1
teaspoon ground cinnamon
Dash salt
1/2
cup fresh orange juice
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups chopped fresh or frozen rhubarb (partially thawed)
3
fresh medium peaches, peeled, chopped or 3 cups frozen (partially thawed) sliced peaches, chopped
1
cup chopped pecans
3/4
cup coconut
2
tablespoons packed brown sugar
3
tablespoons butter, melted
Preparation
Heat oven to 375°F. In small bowl, mix sugars, tapioca, cinnamon, salt and orange juice. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Place rhubarb in crust-lined plate; sprinkle with half of sugar mixture. Top with peaches; sprinkle with remaining sugar mixture. Top with second crust and flute; cut slits in several places. Bake 35 minutes.
Meanwhile, in small bowl, mix topping ingredients; sprinkle over top crust. Bake 10 minutes longer or until golden brown. Cool at least 2 hours before serving.
