Description
This Peach Rhubarb Pie is a delightful summer dessert that balances the tartness of fresh rhubarb with the juicy sweetness of ripe peaches, all encased in a flaky, buttery pie crust. Perfect for family gatherings or seasonal celebrations, this vegetarian pie is a crowd-pleaser with its vibrant flavors and beautiful lattice top.
Ingredients
Scale
- 1 double pie crust (homemade or store-bought)
- 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
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Prepare the Oven and 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 excess dough. Place in the refrigerator to chill.
- Make the Filling: In a large bowl, combine diced rhubarb, sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss gently until the fruit is evenly coated.
- Assemble the Pie: Pour the fruit filling into the chilled pie crust, spreading it evenly. Dot the top with small pieces of butter. Roll out the second half of the pie dough and cut into strips for a lattice top, or place it whole over the filling, cutting slits for ventilation. Crimp the edges to seal.
- Add Egg Wash: Brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden, sparkly finish.
- Bake: Place the pie on a baking sheet to catch drips. Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil halfway through baking.
- Cool and Serve: Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve with a scoop of vanilla ice cream or whipped cream, if desired.
Notes
- Use ripe but firm peaches to avoid a mushy filling.
- Frozen rhubarb or peaches can be used; thaw and drain well before mixing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, use a gluten-free pie crust and substitute cornstarch with a gluten-free thickener.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg