Peach Rhubarb Pie Recipe

Why You’ll Love This Recipe

This pie balances sweet and tart flavors perfectly, offering a refreshing twist on traditional fruit pies. The lattice crust adds an elegant touch, while the cinnamon and ginger provide subtle warmth. It’s a delightful dessert that impresses guests and feels homemade with every bite.

this Recipe

Ingredients

For the filling:

• 3 cups fresh or frozen peaches, peeled and sliced

• 2 cups chopped rhubarb

• 3/4 cup granulated sugar

• 1/4 cup brown sugar

• 1/4 cup cornstarch

• 1 tbsp lemon juice

• 1/2 tsp ground cinnamon

• 1/4 tsp ground ginger

• Pinch of salt

For the crust:

• 2 1/2 cups all-purpose flour

• 1 cup (2 sticks) unsalted butter, cold and cubed

• 1/4 cup ice water (plus more as needed)

• 1/2 tsp salt

• 1 tbsp sugar

For assembling:

• 1 egg (for egg wash)

• 1 tbsp milk or cream

• Coarse sugar (optional, for sprinkling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start with the crust: In a large bowl, mix flour, sugar, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

2. Gradually add ice water and mix just until dough begins to come together. Divide in half, form into two disks, wrap in plastic wrap, and chill for at least 1 hour.

3. Preheat the oven to 400°F (200°C).

4. In a large bowl, combine peaches, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, ginger, and salt. Stir until coated. Let sit for 10 minutes.

5. On a floured surface, roll out one disk of dough and place it into a 9-inch pie dish. Trim the edges.

6. Pour the fruit filling into the pie crust.

7. Roll out the second dough disk and cut into strips to create a lattice top. Lay strips over the pie and weave. Trim and crimp edges.

8. In a small bowl, whisk egg and milk. Brush the top crust with egg wash and sprinkle with coarse sugar if desired.

9. Place the pie on a baking sheet and bake for 20 minutes. Reduce temperature to 350°F (175°C) and bake for another 30–40 minutes, until filling is bubbly and crust is golden.

10. Cool for at least 2 hours before slicing.

Servings and Timing

Servings: 8 slices
Prep Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 90 minutes

Variations

• Gluten-Free Crust: Substitute all-purpose flour with a gluten-free blend to make the crust suitable for gluten-sensitive diets.

• Spice Variations: Add a pinch of nutmeg or cardamom for a unique spice profile.

• Sweetener Alternatives: Replace granulated sugar with honey or maple syrup for a different kind of sweetness. Adjust cornstarch if needed.

• Crust Styles: Instead of a lattice, use a full top crust with slits or a crumble topping for a rustic feel.

• Fruit Substitutions: Mix in berries or substitute rhubarb with tart cherries for a different tartness.

Storage/Reheating

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm slices in the oven at 350°F (175°C) for about 10–15 minutes to refresh the crust and filling. Avoid microwaving to keep the crust flaky.

FAQs

How do I prevent a soggy pie crust?

Use cornstarch in the filling to thicken juices, and bake the pie on a baking sheet to catch spills. Chilling the dough before baking also helps.

Can I use frozen peaches and rhubarb?

Yes, but thaw and drain excess liquid before mixing with sugar and cornstarch to avoid a watery filling.

How long should the pie cool before serving?

Allow the pie to cool for at least 2 hours to let the filling set properly.

Can I make the pie crust ahead of time?

Yes, you can prepare the crust dough up to 2 days ahead and keep it wrapped in the refrigerator or freeze for longer storage.

What can I use instead of cornstarch?

You can substitute tapioca starch or arrowroot powder in equal amounts to thicken the filling.

How do I make a lattice crust?

Roll out the second dough disk, cut into strips, and weave over the filled pie in an over-under pattern.

Can I make this pie vegan?

Use vegan butter for the crust and substitute the egg wash with a plant-based milk or aquafaba.

What’s the best way to peel peaches?

Blanch peaches in boiling water for 30 seconds, then transfer to ice water. The skins will slip off easily.

How long can I freeze this pie?

Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.

Can I use a store-bought pie crust?

Yes, store-bought crusts can be used for convenience. Adjust baking time accordingly.

Conclusion

This Peach Rhubarb Pie is a timeless dessert that blends the best of sweet and tart flavors with a perfectly flaky crust. Whether you’re baking for a special occasion or a casual family gathering, this recipe offers a delicious and beautiful treat that’s sure to please everyone at the table. Enjoy the wonderful balance of fresh peaches and rhubarb, enhanced by warm spices and a crisp lattice top.