Print

Peach Rhubarb Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Peach Rhubarb Pie combines the sweetness of ripe peaches with the tangy bite of rhubarb in a flaky, buttery crust. With warm spices and a beautiful lattice top, this pie is perfect for any season, especially summer when fresh peaches and rhubarb are at their peak.

Ingredients

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

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

1 egg (for egg wash)

1 tbsp milk or cream

Coarse sugar (optional, for sprinkling)

Instructions

  1. In a large bowl, mix flour, sugar, and salt. Cut in the butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
  2. Gradually add ice water and mix just until dough begins to come together. Divide into two disks, wrap in plastic wrap, and chill for at least 1 hour.
  3. Preheat 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 and let sit 10 minutes.
  5. Roll out one dough disk on a floured surface and place into a 9-inch pie dish. Trim edges.
  6. Pour fruit filling into crust.
  7. Roll out second dough disk and cut into strips to create lattice top. Weave strips over pie, then trim and crimp edges.
  8. Whisk egg and milk; brush over top crust. Sprinkle with coarse sugar if desired.
  9. Place pie on baking sheet and bake 20 minutes at 400°F (200°C).
  10. Reduce oven temperature to 350°F (175°C) and bake 30–40 minutes more until filling bubbles and crust is golden.
  11. Cool pie at least 2 hours before slicing.

Notes

  • Use cornstarch in filling to prevent soggy crust.
  • Frozen peaches and rhubarb should be thawed and drained before use.
  • Chill dough before baking to improve crust texture.
  • To make vegan, use vegan butter and plant-based milk/aquafaba for egg wash.
  • Peel peaches by blanching in boiling water for 30 seconds, then ice water.
  • Store leftovers covered at room temperature for 2 days or refrigerated for 4 days.
  • Freeze wrapped tightly up to 3 months; thaw overnight before reheating.

Nutrition

Find it online: https://bitezly.com/peach-rhubarb-pie-recipe/