Peach Rhubarb Pie

Oh, my friend, get ready to swoon over this Peach Rhubarb Pie! Picture this: a flaky, golden crust hugging a filling of juicy, sweet peaches and tart rhubarb, all mingling in a warm, syrupy embrace. The scent of baking fruit and buttery pastry will fill your kitchen, making it feel like a cozy summer day, no matter the season. Every bite is a perfect balance of sweet and tangy, with a hint of cinnamon that’ll have you reaching for another slice. Trust me, this pie is a total game-changer—whether you’re sharing it at a backyard barbecue or sneaking a midnight slice straight from the fridge. Let’s dive into this slice of heaven!

Why You’ll Love Peach Rhubarb Pie

This pie isn’t just dessert—it’s a vibe. Whether you’re hosting a summer gathering, bringing a showstopper to a potluck, or just craving a comforting treat, this pie fits the bill. Here’s why it’s about to become your new obsession:

Versatile: Perfect for warm summer evenings or cozy fall afternoons. Serve it warm with ice cream for a crowd or chilled for a refreshing treat.

Budget-Friendly: Uses simple, seasonal ingredients like peaches and rhubarb, plus pantry staples. No fancy stuff needed to make this pie shine.

Quick and Easy: The filling comes together fast, and even if you’re not a pie crust pro, the steps are straightforward. You’ll look like a baking rockstar with minimal effort.

Customizable: Swap in nectarines, add a pinch of ginger, or tweak the sweetness to your taste. This pie is your canvas!

Crowd-Pleasing: The sweet-tart combo wins over kids and adults alike. It’s the kind of dessert that disappears fast at any gathering.

Ingredients in Peach Rhubarb Pie

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

This pie is all about letting simple ingredients shine. Here’s the lineup that makes it so irresistible:

Peaches

The sweet, juicy star. Fresh peaches bring a summery vibe, melting into the filling for a soft, luscious texture.

Rhubarb

The tart counterpart to peaches, rhubarb adds a zesty kick that keeps the pie from being overly sweet. It’s the secret to that perfect balance.

Flour

A little flour thickens the filling, ensuring it’s juicy but not runny. It helps create that ideal, sliceable pie texture.

Sugar

Sweetens the filling just enough to complement the fruit’s natural flavors. It’s all about harmony here.

Butter

Dotting the filling with butter adds richness and a velvety finish. Plus, it makes that crust extra flaky and golden.

Pie Crust

The buttery, flaky vessel that holds it all together. Use homemade or store-bought—either way, it’s the perfect package.

Lemon Juice

A splash of lemon juice brightens the flavors, cutting through the sweetness and enhancing the fruit.

Instructions

Let’s make this dreamy pie together—it’s easier than you think!

Preheat Your Oven

Start by preheating your oven to 400°F (200°C). This ensures a perfectly baked crust and bubbly filling.

Prepare the Filling

In a large bowl, toss peaches, rhubarb, sugar, flour, lemon juice, and a pinch of cinnamon until well combined. Let it sit for 5 minutes to release some juices—this makes the filling extra flavorful.

Prepare Your Pie Dish

Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess. Make sure it’s snug but not stretched.

Assemble the Pie

Pour the peach-rhubarb filling into the crust, spreading it evenly. Dot the top with small pieces of butter for extra richness. Roll out the second crust, place it over the filling, and crimp the edges to seal. Cut a few slits on top for steam to escape.

Bake to Perfection

Bake for 45-50 minutes, until the crust is golden and the filling is bubbling through the slits. If the edges brown too fast, cover them with foil halfway through.

Finishing Touches

Let the pie cool for at least 2 hours before slicing. This helps the filling set so you get those perfect, clean slices.

Serve and Enjoy

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Or enjoy it chilled for a refreshing treat. Either way, it’s pure bliss!

Nutrition Facts

Servings: 8
Calories per serving: Approximately 350 kcal
Preparation Time
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes (plus cooling)

How to Serve Peach Rhubarb Pie

This pie is a star, but a few pairings can make it sparkle even more. Here’s how to serve it:

Ice Cream: A scoop of vanilla or cinnamon ice cream melts into the warm pie, creating a heavenly combo.

Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy, airy contrast to the tangy filling.

Fresh Berries: Serve with a handful of fresh raspberries or strawberries for a colorful, fruity side.

Coffee or Tea: Pair with a hot cup of coffee or a chilled iced tea for a cozy or refreshing vibe.

As a Standalone: This pie is so good, you might just want to grab a fork and dig in. Dust with powdered sugar for a simple, elegant touch.

Presentation tip: Slice neatly and serve on pretty plates with a drizzle of caramel sauce or a sprig of mint for that extra “wow” factor.

Additional Tips

Here’s how to make this pie even more effortless and delicious:

Prep Ahead: Make the pie crust and filling a day ahead. Store the crust in the fridge and the filling in an airtight container to save time.

Spice It Up: Add a pinch of nutmeg or ginger to the filling for a warm, aromatic twist.

Dietary Adjustments: Use a gluten-free pie crust or swap sugar for a natural sweetener like honey for dietary needs.

Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the oven at 325°F for 10 minutes to revive the crust.

Double the Batch: Bake two pies and freeze one for later. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.

FAQ Section

Q1: Can I substitute peaches with another fruit?
A1: Sure thing! Nectarines or apricots work beautifully. Just keep the proportions similar and adjust sugar based on sweetness.

Q2: Can I make this pie ahead of time?
A2: Yep! Bake it a day ahead, cool completely, and store in the fridge. Serve chilled or reheat gently before serving.

Q3: How do I store leftovers?
A3: Keep leftovers in an airtight container in the fridge for up to 4 days. They’re just as tasty the next day!

Q4: Can I freeze this pie?
A4: Absolutely! Wrap the baked pie tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Q5: What’s the best way to reheat this pie?
A5: Warm in a 325°F oven for 10-15 minutes to keep the crust flaky. Microwave works for quick slices but may soften the crust.

Q6: Can I double the recipe?
A6: Yes! Make two pies in separate dishes. Baking time stays the same, but check both for doneness.

Q7: Is this recipe suitable for a gluten-free diet?
A7: Totally! Use a gluten-free pie crust and swap flour for a gluten-free thickener like cornstarch.

Q8: What side dishes go well with this pie?
A8: Think light pairings like vanilla ice cream, whipped cream, or a fresh fruit salad to complement the dessert.

Q9: How can I make this pie healthier?
A9: Reduce sugar slightly, use a whole-grain crust, or add extra rhubarb for more fiber and tartness.

Q10: What’s the best cookware to use for this recipe?
A10: A 9-inch glass or ceramic pie dish ensures even baking and a gorgeous presentation.

Conclusion

This Peach Rhubarb Pie is your ticket to dessert nirvana—sweet, tart, and wrapped in a flaky crust that’s pure comfort. It’s the kind of recipe that makes memories, whether you’re sharing it with loved ones or savoring a quiet slice on your own. So roll up your sleeves, grab those peaches and rhubarb, and bake something unforgettable. Happy pie-making, my friend!

Print