Nothing says comfort and sunshine quite like a homemade peach rhubarb pie, and this Peach Rhubarb Pie Recipe brings that perfect blend of sweet peaches and tangy rhubarb together in a buttery, flaky crust. The dance of flavors—bright, fresh fruit balanced by warm spices and a golden lattice top—makes this pie a standout dessert for any season. Whether for a family gathering or a cozy night in, this pie is sure to become one of your most cherished recipes, delighting every bite with its beautiful harmony of taste and texture.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each one plays a key role in creating the delicious balance of flavors and textures in this Peach Rhubarb Pie Recipe. Fresh fruit provides that essential freshness and vibrancy, while spices and sugars bring warmth and sweetness to every forkful.
- Double pie crust: The foundation of your pie, either homemade or store-bought for convenience, offering a flaky, buttery base and top.
- Fresh rhubarb (3 cups, diced): Adds a tart punch that perfectly contrasts with the sweetness of the peaches.
- Fresh peaches (3 cups, peeled and sliced): Brings juicy sweetness and a tender bite that balances the rhubarb.
- Granulated sugar (1 cup): Sweetens the filling to round out the tartness.
- Brown sugar (1/4 cup): Adds a rich, caramel note to deepen the flavor profile.
- Cornstarch (1/4 cup): Thickens the filling, ensuring every slice holds its shape beautifully.
- Ground cinnamon (1 teaspoon): Warms the filling with a cozy spice that complements the fruit.
- Ground nutmeg (1/4 teaspoon): A subtle hint of earthiness that enhances the overall flavor.
- Lemon juice (1 tablespoon): Brightens the fruit mixture, balancing sweetness and tartness.
- Vanilla extract (1 teaspoon): Adds a delicate, sweet aroma that lifts the entire pie.
- Unsalted butter (2 tablespoons, cut into small pieces): Dotting the filling with butter makes the crust beautifully rich and flaky.
- Egg (1, beaten): For brushing the crust to achieve a shiny, golden finish.
- Coarse sugar (1 tablespoon): Sprinkled on top for a delightful crunch and sparkle.
How to Make Peach Rhubarb Pie Recipe
Step 1: Prepare the Oven and Crust
Start by preheating your oven to a toasty 400°F (200°C). Carefully roll out half of your pie dough and gently fit it into a 9-inch pie plate, trimming away any excess for neat edges. Chilling the crust in the refrigerator now helps it stay firm and flaky during baking, which is key to that perfect texture we all crave.
Step 2: Make the Filling
In a large mixing bowl, toss together your diced rhubarb, sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Gently combine everything until the fruit is evenly coated—this ensures every bite bursts with vibrant, balanced flavor.
Step 3: Assemble the Pie
Pour this luscious fruit filling into your chilled pie crust, spreading it out evenly. Dot the top of the filling with small pieces of butter—these melt into pockets of richness as the pie bakes. Roll out the second half of your dough and decide whether you want a classic lattice top or a full cover with slits for ventilation. Crimp the edges tightly to seal in all those wonderful juices.
Step 4: Add Egg Wash
Brush the entire top crust with the beaten egg to create that irresistible golden sheen. Sprinkle the coarse sugar evenly over, so when it bakes, your pie is topped with a sparkling, lightly crunchy finish that’s as beautiful as it is tasty.
Step 5: Bake
Place your pie on a baking sheet to catch any drips for easy cleanup. Bake for 50 to 60 minutes, watching carefully until the crust is gorgeously golden and the filling bubbles up invitingly. If you notice the edges browning faster than the rest, tuck on some foil halfway through baking to protect them.
Step 6: Cool and Serve
Patience is a virtue here! Let your Peach Rhubarb Pie Recipe cool for at least 2 hours after baking; this rest time lets the filling set beautifully so you get clean slices every time. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream to elevate it even more.
How to Serve Peach Rhubarb Pie Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of honey can brighten your Peach Rhubarb Pie Recipe presentation. Fresh mint leaves add a pop of color and a refreshing note that contrasts nicely with the warm spices.
Side Dishes
This pie pairs wonderfully with light sides like a green salad or a cheese plate if you’re serving it toward the end of a meal. A hot cup of coffee or chamomile tea also complements the spicy-sweet flavors perfectly for a relaxed dessert moment.
Creative Ways to Present
For a fun twist, cut the pie into smaller squares and serve it as mini hand pies on a platter—perfect for parties or potlucks. You can also top each slice with whipped cream tinted with a touch of cinnamon for an elegant touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover Peach Rhubarb Pie Recipe with plastic wrap or foil and store it in the refrigerator. It will keep well for up to 4 days, allowing you to enjoy this delicious treat over the course of several days without losing any freshness.
Freezing
You can freeze the pie before baking by wrapping it tightly in plastic wrap and foil—make sure it’s well sealed to avoid freezer burn. When ready to bake, thaw overnight in the refrigerator and proceed with the egg wash and sugar topping before baking as usual.
Reheating
To reheat, place a slice or the whole pie in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through. This helps maintain that crisp crust and revives the fruity filling’s natural juiciness.
FAQs
Can I use frozen fruit in this Peach Rhubarb Pie Recipe?
Absolutely! While fresh peaches and rhubarb are ideal for texture and flavor, frozen fruit can easily be used. Just be sure to thaw and drain any excess juice to prevent a runny filling.
How do I prevent the pie crust edges from burning?
To keep the edges from over-browning, simply cover them with strips of aluminum foil halfway through baking. This shields them from direct heat while allowing the rest of the pie to bake perfectly.
Is it necessary to peel the peaches?
Peeling peaches is recommended for the smoothest texture, but if you’re short on time, you can leave the skin on. Just be aware it may add some extra texture and color variations in the filling.
Can I make this pie gluten-free?
Yes! Use a gluten-free pie crust to keep this Peach Rhubarb Pie Recipe suitable for gluten-sensitive eaters. Make sure the crust holds up well by choosing one specifically made for baking pies.
How can I make the lattice crust look beautiful?
Take your time weaving the dough strips over the filling in an over-under pattern, making sure the strips are even in width. Chilling the cut strips before placing them helps prevent stretching, giving you a perfect lattice every time.
Final Thoughts
If you’re craving a dessert that feels like a warm hug from the inside out, this Peach Rhubarb Pie Recipe is calling your name. The combination of bright, juicy fruit and a crisp, buttery crust is a classic for a reason. I can’t wait for you to experience the joy of baking and sharing this pie with your loved ones—it’s a slice of simple happiness you’ll return to again and again.
Print
Peach Rhubarb Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach Rhubarb Pie combines the tartness of fresh rhubarb with the sweet juiciness of ripe peaches, wrapped in a flaky, golden double crust. Perfectly spiced with cinnamon and nutmeg, this pie is a delightful dessert that balances sweetness and tang with a rich, 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 it 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. Toss gently until all the fruit is evenly coated with the mixture.
- Assemble the Pie: Pour the prepared fruit filling evenly into the chilled pie crust. Dot the filling with small pieces of unsalted butter. Roll out the second half of the pie dough and either cut it into strips to make a lattice top or place it whole over the filling, cutting slits to ventilate steam. Crimp the edges to seal the pie securely.
- Add Egg Wash: Brush the top crust with the beaten egg to help it develop a beautiful golden color during baking. Sprinkle the crust with coarse sugar for a sparkly, crunchy finish.
- Bake: Place the pie on a baking sheet to catch any drips and bake it in the preheated oven for 50 to 60 minutes. Bake until the crust turns golden and the filling is bubbly. If the crust edges brown too quickly, protect them by covering with foil halfway through baking.
- Cool and Serve: Once baked, allow the pie to cool for at least 2 hours to let the filling set properly. Serve slices with optional vanilla ice cream or whipped cream for an indulgent treat.
Notes
- Chilling the crust before filling helps prevent sogginess and keeps it flaky.
- Using ripe peaches and fresh rhubarb ensures the best texture and flavor balance.
- If your crust edges brown too fast, use foil strips to cover them during baking to avoid burning.
- Letting the pie cool completely before slicing prevents the filling from running.
- For a deeper flavor, you can add a splash of almond extract along with the vanilla.
