Nothing says summer quite like the vibrant, tangy sweetness of a homemade Peach Rhubarb Pie Recipe. This delightful pie brilliantly balances the tartness of fresh rhubarb with the luscious juiciness of ripe peaches, encased in a flaky, buttery crust that promises pure comfort in every bite. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe makes it easy and fun to create a dessert that’s as beautiful as it is delicious. It’s truly one of those recipes that brings warmth and smiles to any table, perfect for gatherings or a special treat just for yourself.
Ingredients You’ll Need
Gathering these simple, fresh ingredients is your first step to an unforgettable Peach Rhubarb Pie Recipe. Each component plays a vital role—from the crisp tartness of rhubarb and sweet peaches to the rich, flaky crust that holds everything together.
- Double pie crust: Pick a homemade or store-bought crust for that perfect flaky base and top.
- Fresh rhubarb (3 cups, diced): Provides the signature tang and a beautiful reddish hue.
- Fresh peaches (3 cups, peeled and sliced): Adds natural sweetness and juicy texture.
- Granulated sugar (1 cup): Sweetens the filling while balancing the tartness.
- Brown sugar (1/4 cup): Brings a deep, caramel note enhancing the fruity flavors.
- Cornstarch (1/4 cup): Thickens the luscious filling so it sets just right.
- Ground cinnamon (1 teaspoon): Introduces a warm spice that complements the fruit perfectly.
- Ground nutmeg (1/4 teaspoon): Adds a subtle, aromatic depth without overwhelming the pie.
- Lemon juice (1 tablespoon): Brightens the fruit flavors with a zesty kick.
- Vanilla extract (1 teaspoon): Rounds out the flavor with its rich, sweet aroma.
- Unsalted butter (2 tablespoons, small pieces): Creates pockets of richness on the surface of the filling.
- Egg (1, beaten): Used for an egg wash to give the crust a gorgeous golden finish.
- Coarse sugar (1 tablespoon): Sprinkled on top to add crunch and sparkle.
How to Make Peach Rhubarb Pie Recipe
Step 1: Prepare the Oven and Crust
Begin by preheating your oven to 400°F (200°C). Roll out half of your pie dough and gently fit it into a 9-inch pie plate, trimming any excess around the edges. Pop the assembled crust into the refrigerator so it chills and firms up while you prepare the filling—this step helps keep the crust from shrinking during baking.
Step 2: Make the Filling
In a large mixing bowl, toss together the diced rhubarb and sliced peaches with granulated and brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Make sure every piece of fruit is evenly coated in this fragrant, flavorful mixture as this filling is the heart of your Peach Rhubarb Pie Recipe, bursting with sweet-tart goodness.
Step 3: Assemble the Pie
Pour your beautifully blended filling into the chilled crust, spreading it out in an even layer. Dot the filling with small chunks of butter to add richness as it bakes. Roll out the second half of your dough and either cut it into strips for a classic lattice top or cover it whole, cutting slits for steam to escape. Crimp the edges firmly to seal in the juicy filling, making sure no precious flavor leaks out during baking.
Step 4: Add Egg Wash
Brush the top of your pie with the beaten egg, a simple step that creates a stunning golden glaze. Then sprinkle coarse sugar over the crust for that irresistible crunch and sparkle you’ll notice the moment it comes out of the oven. This finishing touch elevates the presentation and texture of your Peach Rhubarb Pie Recipe.
Step 5: Bake
Place your pie on a baking sheet to catch any drips and slide it into your preheated oven. Let it bake for 50 to 60 minutes until the crust turns a lovely golden brown and the filling bubbles vigorously. Keep an eye on the edges—if they begin to brown too fast, loosely cover them with foil to prevent burning without compromising texture.
Step 6: Cool and Serve
Patience pays off with this pie—the filling needs at least two hours to set after baking. This cooling period ensures each slice holds together beautifully. Serve your creation with a scoop of vanilla ice cream or a dollop of whipped cream to complement the warm, tangy filling for a dessert experience you’ll want to savor again and again.
How to Serve Peach Rhubarb Pie Recipe
Garnishes
The best way to garnish this pie is with simplicity—fresh mint leaves or a dusting of powdered sugar can brighten the presentation without overpowering the flavors. A scoop of vanilla ice cream or a spoonful of freshly whipped cream adds creamy contrast missing from the pie’s fruity tang, making each bite feel extra special.
Side Dishes
A warm slice of this Peach Rhubarb Pie Recipe pairs beautifully with a light, refreshing salad or a glass of crisp white wine to balance its richness. For brunch or afternoon tea, serve alongside herbal tea or freshly brewed coffee to round out your meal with both sweet and savory notes dancing on the palate.
Creative Ways to Present
Make your Peach Rhubarb Pie Recipe the star by slicing it into generous wedges and presenting on rustic wooden boards or charming vintage plates for a cozy, homey vibe. Layering chunks of pie into small parfait glasses with whipped cream and toasted nuts creates a playful twist that’s as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your Peach Rhubarb Pie Recipe tightly in plastic wrap or foil, or store it in an airtight container in the refrigerator. Properly stored, it will stay fresh and flavorful for up to four days—perfect for enjoying pie again without baking from scratch.
Freezing
If you want to save your pie for longer, you can freeze it either baked or unbaked. Wrap it securely in plastic wrap and foil to prevent freezer burn. When frozen baked, it keeps well for up to two months, making it a fantastic make-ahead dessert option for unexpected guests or busy days.
Reheating
To bring that fresh-baked feeling back, warm slices gently in a preheated oven at 350°F (175°C) for about 10-15 minutes. Avoid microwaving if you want to keep the crust flaky and prevent the filling from getting too soggy. A quick oven reheat revives the pie’s wonderful textures and aromas beautifully.
FAQs
Can I use frozen fruit for the Peach Rhubarb Pie Recipe?
While fresh fruit offers the best texture and flavor, frozen peaches and rhubarb can be used in a pinch. Just be sure to thaw and drain the fruit well to minimize excess moisture that could make the pie soggy.
What makes the filling thick instead of runny?
Cornstarch is the magic ingredient here. It thickens the natural juices released by the fruit during baking, ensuring the filling sets nicely without being too liquid or watery.
Can I make this pie vegan?
Absolutely! Use a vegan pie crust, substitute the butter with a plant-based alternative, and replace the egg wash with a mixture of plant milk and maple syrup or a little aquafaba for that golden crust.
Is it necessary to chill the pie crust before baking?
Yes, chilling the crust helps maintain its shape and prevents shrinking. It also contributes to that tender, flaky texture we all love in a perfectly baked pie.
How long does it take for the filling to set after baking?
Plan to let your Peach Rhubarb Pie Recipe cool for at least two hours at room temperature. This resting time lets the filling thicken and makes slicing neat and satisfying.
Final Thoughts
Diving into a homemade Peach Rhubarb Pie Recipe is like wrapping yourself in a warm, sweet hug infused with summery fruits and cozy spices. It’s a recipe that invites sharing, savoring, and plenty of smiles. I encourage you to try it out soon—get your rolling pin ready, enjoy the process, and treat yourself to the unrivaled joy of pie fresh from your own oven.
Print
Peach Rhubarb Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach Rhubarb Pie combines the tartness of fresh rhubarb with the sweet juiciness of ripe peaches, baked inside a flaky double crust to create a perfect balance of flavors and textures. Ideal for a summer dessert, this pie features a cinnamon and nutmeg spiced fruit filling, a golden lattice or full top crust, and a delicate buttery finish.
Ingredients
Pie Crust
- 1 double pie crust (homemade or store-bought)
Filling
- 3 cups fresh rhubarb, diced
- 3 cups fresh peaches, peeled and sliced
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Prepare the Oven and Crust: Preheat your oven to 400°F (200°C). Roll out half of the pie dough and fit it into a 9-inch pie plate, trimming any excess dough. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the Filling: In a large bowl, combine the diced rhubarb, sliced peaches, granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, lemon juice, and vanilla extract. Gently toss the ingredients together until the fruit is evenly coated with the sugar and spices.
- Assemble the Pie: Pour the fruit filling into the chilled pie crust, spreading it out evenly. Dot the top of the filling with small pieces of unsalted butter. Roll out the second half of the pie dough and either cut into strips for a lattice top or place it whole over the filling, cutting slits to allow steam to escape. Crimp the edges of the crust to seal the pie well.
- Add Egg Wash: Brush the top crust with the beaten egg to ensure a golden finish. Sprinkle the crust with coarse sugar to add a sparkling, crunchy texture after baking.
- Bake: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50 to 60 minutes. Bake until the crust is golden brown and the filling is bubbly. If the edges of the crust begin to brown too quickly, cover them with foil halfway through baking to prevent burning.
- Cool and Serve: Allow the pie to cool for at least 2 hours before slicing so the filling sets properly. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Notes
- Using fresh, ripe peaches and rhubarb ensures the best flavor and texture for the filling.
- Chilling the pie crust before adding the filling helps prevent a soggy bottom crust.
- If the top crust edges brown too quickly, loosely cover them with foil to prevent burning while the rest of the pie finishes baking.
- Allowing the pie to cool completely before slicing allows the filling to thicken and reduces runniness.
- You can customize the sweetness by adjusting the amount of granulated and brown sugar based on the tartness of your fruit.
- For a vegan version, substitute the butter with a plant-based alternative and skip the egg wash or use a plant milk wash.
