This Peachy Rhubarb Pie combines the sweet, juicy flavors of ripe peaches with the tartness of rhubarb, creating a delightful dessert that perfectly balances sweet and tangy. With a flaky, buttery crust encasing a luscious filling, this pie is ideal for summer gatherings or a cozy family dinner. The combination of peaches and rhubarb offers a unique twist on a classic fruit pie, making each bite an experience of contrasting flavors and textures. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly comforting treat.
Ingredients
- Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 tsp salt
- 1 tbsp sugar
- 6-8 tbsp ice water
- Filling:
- 3 cups fresh rhubarb, chopped
- 2 cups sliced peaches (fresh or canned, drained)
- 1 cup granulated sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp butter, cut into small pieces
- Topping:
- 1 egg, beaten (for egg wash)
- 2 tbsp coarse sugar (optional)
Instructions
- Prepare the Pie Crust:
- In a large bowl, combine flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, and mix until the dough starts to come together. Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling:
- In a large bowl, combine the chopped rhubarb, sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice. Mix well until the fruit is evenly coated. Let the mixture sit for about 10 minutes to allow the flavors to meld.
- Assemble the Pie:
- Preheat the oven to 400°F (200°C). Roll out one disc of the chilled dough on a floured surface to fit a 9-inch pie dish. Gently transfer the rolled-out dough to the pie dish, pressing it into the bottom and sides.
- Pour the peach-rhubarb filling into the prepared crust. Dot the filling with small pieces of butter.
- Top the Pie:
- Roll out the second disc of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle with coarse sugar, if desired.
- Bake the Pie:
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve:
- Allow the pie to cool on a wire rack for at least 2 hours before slicing to set the filling. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Enjoy your homemade Peachy Rhubarb Pie!
