If you are ready to indulge in a perfect balance of sweet and tart, this Peach Rhubarb Pie Recipe is exactly what you need. This pie blends the luscious juiciness of peaches with the tangy zing of rhubarb, all wrapped in a flaky, buttery crust that melts in your mouth. Every slice bursts with vibrant color, warm spices, and just the right amount of sweetness, making it a showstopper for any occasion. Whether it’s a summer gathering or a cozy weekend treat, this Peach Rhubarb Pie Recipe is guaranteed to become a cherished favorite on your dessert table.
Ingredients You’ll Need
The beauty of this Peach Rhubarb Pie Recipe lies in its simplicity, with ingredients that are easy to find and thoughtfully chosen to bring out the best flavors and textures. Each component plays a crucial role, from the fresh fruits that provide the pie’s signature tartness and sweetness, to the spices that add warmth and depth.
- Double pie crust: Whether homemade or store-bought, it provides the essential buttery, flaky base and top that cradle the filling perfectly.
- Fresh rhubarb (3 cups, diced): Adds a delightful tang and a vibrant pink hue that brightens the pie’s appearance.
- Fresh peaches (3 cups, peeled and sliced): Contribute juicy sweetness that complements the rhubarb’s tartness beautifully.
- Granulated sugar (1 cup): Balances the tartness with just the right amount of sweetness.
- Brown sugar (1/4 cup): Adds a hint of caramel flavor that deepens the overall taste.
- Cornstarch (1/4 cup): Thickens the filling so it sets perfectly when baked.
- Ground cinnamon (1 teaspoon): Infuses a warm, aromatic spice that enhances the fruit flavors.
- Ground nutmeg (1/4 teaspoon): Offers a subtle nutty aroma that rounds out the spice profile.
- Lemon juice (1 tablespoon): Brightens the filling and keeps the peaches from browning.
- Vanilla extract (1 teaspoon): Adds a smooth, sweet fragrance that complements the fruit.
- Unsalted butter (2 tablespoons, cut into small pieces): Adds richness and creates pockets of melt-in-your-mouth indulgence.
- Egg (1, beaten): Used as an egg wash to give the crust a gorgeous golden sheen.
- Coarse sugar (1 tablespoon): Sprinkled on top for a sparkling, slightly crunchy finish.
How to Make Peach Rhubarb Pie Recipe
Step 1: Prepare Your Pie Crust
Start by preheating your oven to 400°F (200°C) for an even baking temperature. Roll out half of your double pie crust and carefully fit it into a 9-inch pie plate, trimming any excess dough that hangs over the edges for a clean finish. Pop it into the refrigerator to chill while you prepare your filling—this helps the crust stay flaky and crisp once baked.
Step 2: Mix the Fruit Filling
In a large bowl, gently combine the diced rhubarb and peeled, sliced peaches with the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss everything together carefully so that each piece of fruit is beautifully coated with the mixture, promising consistent flavor and texture in every bite.
Step 3: Assemble the Pie
Pour your bright, flavorful filling into the chilled crust, spreading it out evenly to ensure a balanced pie. Dot the top with small pieces of the unsalted butter, which will melt into the filling to create pockets of buttery richness. Next, roll out the second half of your pie dough and decide whether to create a classic lattice pattern or place it whole on top—just be sure to cut slits for steam to escape during baking. Crimp the edges securely to seal in all those delicious juices.
Step 4: Add the Finishing Touches
Brush the crust generously with the beaten egg to achieve a golden, glossy surface. Sprinkle coarse sugar over the top to add a beautiful sparkle and subtle crunch that elevates the pie’s visual appeal and adds texture.
Step 5: Bake to Perfection
Place your pie on a baking sheet to catch any drips—keeping your oven clean is always a bonus. Bake for 50 to 60 minutes until the crust is gloriously golden and the filling bubbles happily beneath. If you notice the edges browning faster than the center, cover them with foil halfway through to prevent burning while allowing the rest of the pie to cook perfectly.
Step 6: Cool Before Serving
Patience pays off with this Peach Rhubarb Pie Recipe. Let the pie cool at least two hours before slicing to allow the filling to set completely, ensuring each slice holds together beautifully. Serve warm or at room temperature, ideally with a scoop of creamy vanilla ice cream or a dollop of whipped cream for that extra celebratory touch.
How to Serve Peach Rhubarb Pie Recipe
Garnishes
Simple garnishes make a lovely difference. Fresh mint leaves add a pop of green and a refreshing aroma that contrasts delightfully with the pie’s sweetness. A light dusting of powdered sugar can bring an elegant finish, while a dollop of freshly whipped cream or a generous scoop of vanilla ice cream complements the warm, comforting flavors perfectly.
Side Dishes
Though this Peach Rhubarb Pie Recipe is often the star, pairing it with subtle side dishes can elevate the experience. Think along the lines of a fresh garden salad with tangy vinaigrette for contrast or a small cheese plate featuring mild cheeses like brie or cream cheese to balance the fruit’s tartness. A cup of hot coffee or a chilled glass of sparkling wine also pairs beautifully with each bite.
Creative Ways to Present
Consider serving individual mini peach rhubarb pies in ramekins for a personalized touch during gatherings or as a charming way to end a dinner party. For a rustic presentation, slice the pie into wedge-shaped pieces and serve on wooden boards with scattered fresh peach slices and rhubarb ribbons. A drizzle of honey or a sprinkle of toasted almonds can add both flavor and visual interest, making your Peach Rhubarb Pie Recipe truly memorable.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover Peach Rhubarb Pie Recipe tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh and delicious for up to 4 days, perfect for enjoying a sweet treat anytime without extra effort.
Freezing
If you want to prepare ahead or save leftovers for longer, wrap the pie securely in plastic wrap and then in aluminum foil before placing it in the freezer. This pie freezes well for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating.
Reheating
To warm up your pie, place it in a 350°F (175°C) oven for about 15-20 minutes until heated through and the crust regains some of its original flakiness. Avoid microwaving if possible, as it can make the crust soggy. Serving it slightly warm is ideal for bringing out all the flavors you love in this Peach Rhubarb Pie Recipe.
FAQs
Can I use frozen peaches and rhubarb for this Peach Rhubarb Pie Recipe?
Absolutely! If fresh produce isn’t available, frozen peaches and rhubarb work well—just make sure to thaw and drain any excess liquid before mixing your filling to avoid a soggy crust.
How do I prevent the crust from getting soggy?
Chilling your crust before filling, using cornstarch to thicken the filling, and baking the pie on a baking sheet to catch drips all help keep the crust crispy and golden.
Can I make this Peach Rhubarb Pie Recipe vegan?
Yes! Swap out the butter for a plant-based alternative and use a vegan pie crust. For the egg wash, a mixture of almond milk and maple syrup brushed on top will give a beautiful golden finish.
What is the best way to peel peaches quickly?
Blanch peaches in boiling water for about 30 seconds, then transfer to ice water—the skins will slip right off, saving you time and effort.
Can I double the recipe and bake two pies at once?
Definitely! Just be sure to space the pies apart in the oven for even heat circulation and adjust baking time if necessary, checking frequently so both pies bake to perfection.
Final Thoughts
This Peach Rhubarb Pie Recipe is truly a treasure to have in your baking arsenal. With its vibrant flavors, comforting spices, and flaky crust, it’s the kind of dessert that brings people together and creates warm memories. I can’t recommend it enough for your next baking adventure—give it a try and watch it quickly become a beloved classic!
Print
Peach Rhubarb Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes plus 2 hours cooling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic Peach Rhubarb Pie featuring a buttery double crust filled with a sweet and tangy mixture of fresh peaches and rhubarb, perfectly spiced with cinnamon and nutmeg. This pie is a delightful balance of flavors and textures, baked to golden perfection and ideal for serving with ice cream or whipped cream.
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
For the Top
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Prepare the 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. Chill in the refrigerator to keep the crust firm before adding the filling.
- Mix the filling: In a large bowl, gently combine the diced rhubarb, peeled and sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract until the fruit is evenly coated and the sugars and spices are well distributed.
- Assemble the pie: Pour the fruit filling into the chilled pie crust, spreading it evenly. Dot the filling with small pieces of unsalted butter. Roll out the second half of the pie dough and either create a lattice top or place it whole over the filling. Cut slits in the top crust for ventilation if using a full cover, then crimp the edges to seal the pie.
- Apply egg wash: Brush the top crust with the beaten egg to help it achieve a glossy, golden finish and sprinkle with coarse sugar for added sparkle and texture.
- Bake the pie: Place the pie on a baking sheet to catch any drips while baking. Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil midway through baking to prevent burning.
- Cool and serve: Allow the pie to cool for at least 2 hours so the filling can set properly. Serve slices with vanilla ice cream or whipped cream if desired for an extra indulgent treat.
Notes
- Ensure the pie crust is well chilled before adding the filling for a flaky texture.
- Use ripe but firm peaches for the best texture in the pie.
- Cover the edges with aluminum foil if they brown too fast to avoid burning.
- Letting the pie cool completely is crucial for the filling to set and slice neatly.
- Can be made with store-bought pie dough to save time.
- Serving with ice cream or whipped cream enhances the dessert experience.
