There is something undeniably magical about this Peach Rhubarb Pie Recipe that captures the very essence of summer in every bite. The perfect balance between sweet, juicy peaches and tart, vibrant rhubarb creates a flavor combination that dances on your tongue and has you coming back for more. Wrapped in a flaky, buttery crust that crisps just right and topped with a golden sparkling finish, this pie isn’t just a dessert—it’s a heartfelt celebration of fresh, seasonal ingredients at their best.
Ingredients You’ll Need
The magic of this Peach Rhubarb Pie Recipe starts with simple, fresh ingredients that each bring something unique to the table. From the juicy fruit that forms the vibrant filling to the spices that add warmth, every item is essential to creating that unforgettable harmony of taste, texture, and color.
- Double pie crust: Choose homemade or store-bought for a flaky, buttery base that holds everything together beautifully.
- Fresh rhubarb (3 cups, diced): Adds a refreshing tartness that balances the sweetness of the peaches perfectly.
- Fresh peaches (3 cups, peeled and sliced): Juicy and sweet, they bring lush flavor and a lovely softness to the filling.
- Granulated sugar (1 cup): Sweetens the fruit filling just right without overpowering the natural flavors.
- Brown sugar (1/4 cup): Adds a subtle caramel note and deepens the overall sweetness for complexity.
- Cornstarch (1/4 cup): Essential for thickening the filling, preventing it from turning too runny as it bakes.
- Ground cinnamon (1 teaspoon): Infuses the filling with a gentle warm spice that complements the fruit beautifully.
- Ground nutmeg (1/4 teaspoon): Offers a hint of aromatic richness that rounds out the flavors.
- Lemon juice (1 tablespoon): Brightens the filling, enhancing the fruit’s natural tang and balancing sweetness.
- Vanilla extract (1 teaspoon): Adds a subtle depth and enhances the overall taste experience.
- Unsalted butter (2 tablespoons, cut into small pieces): Dotted on top of the filling, it melts in the oven to add luscious richness.
- Egg (1, beaten): Used for egg wash to give the crust its irresistible golden glow.
- Coarse sugar (1 tablespoon): Sprinkled on top for a sparkling, crunchy finish that catches the eye.
How to Make Peach Rhubarb Pie Recipe
Step 1: Prepare the Oven and Crust
Begin by preheating your oven to 400°F (200°C). Roll out half of your pie dough and fit it carefully into a 9-inch pie plate, trimming away any excess to tidy up the edges. Then, place the crust in the refrigerator to chill—this helps keep the dough firm so your crust bakes up crisp and flaky.
Step 2: Make the Filling
In a large bowl, combine the diced rhubarb and sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Gently toss everything together until the fruit is evenly coated with the sweet and spiced mixture. This step is key to achieving that gorgeous, flavorful filling that bursts with each bite.
Step 3: Assemble the Pie
Pour the luscious fruit filling into your chilled pie crust, spreading it out evenly. Dot the top with small butter pieces to create pockets of richness. Roll out the remaining pie dough and decide if you want a classic lattice top or a solid crust—just remember to cut slits for venting steam if you opt for the whole top! Crimp the edges to seal in all the delicious goodness.
Step 4: Add Egg Wash
Brush the top crust generously with the beaten egg to ensure it bakes to a gorgeous golden brown. Sprinkle the coarse sugar evenly on top for that dazzling, crystallized sparkle that makes the pie irresistible to look at and eat.
Step 5: Bake the Pie
Place the pie on a baking sheet to catch any drips and slide it into the oven. Bake for 50–60 minutes, checking that the crust turns a beautiful golden hue and the filling bubbles invitingly. If you notice the edges browning too quickly, cover them loosely with foil halfway through the baking time for perfect, even color.
Step 6: Cool and Serve
Once baked, allow your Peach Rhubarb Pie Recipe to cool for at least two hours. This cooling period lets the filling set properly so each slice holds its shape beautifully—and trust me, the wait is well worth it. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for a truly divine treat.
How to Serve Peach Rhubarb Pie Recipe
Garnishes
A simple scoop of creamy vanilla ice cream or a dollop of freshly whipped cream adds a luscious contrast to the pie’s tart and sweet filling. For an extra touch, sprinkle a few toasted almond slices or a pinch of cinnamon on top—these little details elevate the experience to new levels.
Side Dishes
This Peach Rhubarb Pie Recipe shines as a solo star, but pairing it with a light green salad or a fresh fruit platter provides a refreshing balance. A cup of hot tea or freshly brewed coffee also complements the pie’s complex flavors wonderfully, creating a full, satisfying occasion.
Creative Ways to Present
For a fun twist, serve the pie in individual mini tart pans or even as a crisp topped with the same filling for a rustic alternative! You can also drizzle a warm caramel sauce or honey over individual slices for an extra sweet touch that’s bound to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Peach Rhubarb Pie Recipe keeps beautifully covered in the refrigerator for up to four days. Storing it well helps maintain the crust’s flakiness and the filling’s vibrant flavors, making it just as delightful the next day.
Freezing
If you want to enjoy this tasty pie later, wrap it tightly with plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before reheating to make sure the texture remains just right.
Reheating
To reheat, warm slices in a 350°F (175°C) oven for 10–15 minutes until heated through and the crust regains its crispness. Avoid the microwave if possible, as it can make the crust soggy instead of flaky and delicious.
FAQs
Can I use frozen peaches and rhubarb instead of fresh?
Yes, you can use frozen fruit, but be sure to thaw and drain them well to avoid excess moisture making your pie soggy. Adjust the cornstarch accordingly if the filling seems too juicy.
What other spices can I add to the Peach Rhubarb Pie Recipe?
Cinnamon and nutmeg are classic, but feel free to experiment with ground ginger or allspice for a unique twist that enhances the warm spice profile.
How can I make the crust more flaky?
Keeping your ingredients cold and handling the dough minimally when rolling it out helps create a flaky crust. Also, chilling the dough before baking locks in the layers for that perfect texture.
Is it necessary to use both granulated and brown sugar?
Using both sugars balances sweetness and adds complexity. Granulated sugar sweetens cleanly, while brown sugar introduces a touch of molasses flavor that complements the fruit.
Can I make this pie vegan?
Absolutely! Use a plant-based pie crust, replace butter with vegan margarine or coconut oil, and swap the egg wash for a mixture of plant milk and maple syrup to achieve a similar golden finish.
Final Thoughts
Trust me, once you try this Peach Rhubarb Pie Recipe, it’s likely to become one of your all-time favorites for capturing the joys of fresh summer fruit in a homemade dessert. Each slice promises a perfect harmony of flavors and textures that feels like a warm hug on a plate, so gather your ingredients and get baking—you won’t regret it!
Print
Peach Rhubarb Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Peach Rhubarb Pie combining the tartness of rhubarb with the natural sweetness of fresh peaches, encased in a flaky double crust and baked to golden perfection. This pie features a perfectly balanced spiced fruit filling with cinnamon and nutmeg, topped with a buttery lattice or full crust and a sparkling egg wash finish.
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
Topping
- 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 it in the refrigerator to chill while you prepare the filling.
- Make the Filling: In a large bowl, combine the diced rhubarb, sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss gently to coat all the fruit evenly with the sugar and spices mixture.
- Assemble the Pie: Pour the prepared fruit filling into the chilled pie crust, spreading it out evenly. Dot the filling with small pieces of the unsalted 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 and cut slits for ventilation. Crimp the edges of the crust to seal the pie well.
- Add Egg Wash: Brush the top crust with the beaten egg to give it a nice golden color during baking. Sprinkle the coarse sugar on top to add sparkle and texture to the crust.
- Bake: Place the prepared pie on a baking sheet to catch drips and bake in the preheated oven for 50-60 minutes. The crust should turn golden brown and the filling should bubble through the slits. To prevent the crust edges from burning, cover them with foil halfway through baking if they brown too quickly.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 2 hours. This resting time allows the filling to set properly. Serve slices plain or with a scoop of vanilla ice cream or whipped cream for a delicious dessert.
Notes
- Chilling the pie crust before baking helps keep it flaky and prevents shrinking.
- Use fresh, ripe peaches for the best natural sweetness and flavor.
- If the edges brown too quickly during baking, cover with aluminum foil to prevent burning.
- Allowing the pie to cool thoroughly before slicing ensures the filling sets and slices neatly.
- You can substitute granulated sugar with a low-calorie sweetener for a lighter version.
- Double crust pies can be topped with solid dough or lattice strips depending on your preference.
