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
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 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.
