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
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
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.
