Drain peaches, reserving syrup; chop he peaches. Place peaches and syrup in a bowl; and 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.
Yield- 6-8 servings.
Originally Submitted
9/3/2010
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