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
Scale
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.
