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
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
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.
