Peachy Rhubarb Pie - cooking recipe

Ingredients

1 can (8 1/2 oz.) sliced peaches
2 cups chopped fresh or frozen rhubarb, thawed and drained
1 cup sugar
1/4 cup flaked coconut
3 Tbsp. quick-cooking tapioca
1 tsp. vanilla extract
Pastry for double-crust pie (9 inch)
1 Tbsp. butter or margarine

Preparation

Drain peaches, reserving syrup; chop the peaches.
Place peaches and syrup in a bowl;
add rhubarb, sugar, coconut, tapioca and vanilla.
Line a 9 inch pie plate with the bottom pastry.
Add filling;
dot with butter.
Top with remaining pastry or a lattice crust;
flute edges.
If using a full top crust, cut slits in it. Bake at 350 degrees for 1 hour or until crust is golden brown and filling is bubbly.