Name: The Best Peach Rhubarb Pie Recipe – A Sweet & Tangy Summer Delight
Prep time: 30 min
Cook time: PT-485994H29M50S
Total time: PT-485994H29M50S
Cuisine: American
Ingredients: Fresh peaches, peeled and sliced; Fresh rhubarb, chopped into ½-inch pieces; Granulated sugar; Brown sugar; Cornstarch; Ground cinnamon (optional); Ground nutmeg (optional); Lemon juice and zest; Vanilla extract; Pie crusts (store-bought or homemade); Butter; Milk (for brushing the crust); Additional sugar (for sprinkling on the crust)

Peach Rhubarb Pie is the ultimate summer dessert I like to make when I want something both refreshing and nostalgic. The sweet juiciness of peaches perfectly balances the tart edge of rhubarb, wrapped in a golden, flaky crust that turns every bite into a memory. It’s a pie that tastes like sunshine and always disappears quickly at the table. The Best Peach Rhubarb Pie Recipe – A Sweet & Tangy Summer Delight

Why You’ll Love This Recipe

I love how this recipe captures the essence of summer in every slice. The peaches bring natural sweetness, while the rhubarb adds a bold tang that keeps the flavor exciting. I don’t need any fancy equipment or unusual ingredients — just ripe fruit, a pie crust, and a little time.

What makes this pie really stand out is its flexibility. I can dial up the spice, add a handful of berries, or even swap the top crust for a crumbly streusel. Whether I want something rustic or showstopping, this recipe adapts beautifully. It’s easy to make, crowd-pleasing, and always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh peaches, peeled and sliced
Fresh rhubarb, chopped into ½-inch pieces
Granulated sugar
Brown sugar
Cornstarch
Ground cinnamon (optional)
Ground nutmeg (optional)
Lemon juice and zest
Vanilla extract
Pie crusts (store-bought or homemade)
Butter
Milk (for brushing the crust)
Additional sugar (for sprinkling on the crust)

Directions

I preheat the oven to 425°F (220°C).
In a large bowl, I mix together the peaches, rhubarb, sugars, cornstarch, lemon juice and zest, vanilla, and spices if using.
I roll out one pie crust and place it in a 9-inch pie dish.
I pour the fruit filling into the crust and spread it out evenly.
I dot the top of the filling with small cubes of butter.
I roll out the second pie crust, lay it over the filling, trim the edges, and crimp to seal. I cut slits in the top for steam to escape.
I brush the top with milk and sprinkle with sugar.
I place the pie on a baking sheet and bake for 15 minutes.
Then I reduce the oven to 375°F (190°C) and bake for another 40–45 minutes, until the crust is golden and the filling is bubbling.
I let the pie cool on a wire rack for at least 2 hours before serving.

Servings and Timing

This pie makes 8 servings. It takes about 30 minutes to prepare, 55–60 minutes to bake, and should cool for at least 2 hours before slicing.

Variations

Streusel Topping: I sometimes skip the top crust and make a crumble topping with flour, butter, sugar, and cinnamon.
Lattice Crust: For a more decorative look, I like to make a lattice with the top crust strips.
Add Berries: I add a cup of strawberries or raspberries when I want a fruitier twist.
Spiced Version: A pinch of ginger or cardamom gives it a more complex, warm flavor.

Storage/Reheating

Storage: I keep the pie covered at room temperature for up to 2 days, or refrigerate it for up to 5 days.
Reheating: I reheat slices in a 350°F (175°C) oven for 10 minutes or microwave them for 30–60 seconds.

FAQs

How do I keep the bottom crust from getting soggy?

I sometimes blind bake the crust for 10 minutes before filling it, or I make sure the filling isn’t too watery by draining any excess juice.

Can I use frozen peaches or rhubarb?

Yes, I thaw them fully and drain off any extra liquid so the pie doesn’t end up soupy.

Do I have to peel the peaches?

Peeling is optional. I like the smooth texture of peeled peaches, but leaving the skins on adds color and saves time.

Can I make this pie ahead of time?

Definitely. I bake it the day before and let it rest overnight. It tastes even better the next day.

What should I serve with this pie?

I like to serve it warm with vanilla ice cream or a generous spoonful of whipped cream.

Conclusion

This Peach Rhubarb Pie is my go-to dessert when I want something easy, flavorful, and sure to please a crowd. It’s simple enough for a weekday and impressive enough for a summer party. I love how the flavors come together — sweet, tart, buttery, and crisp — and I know I’ll be making it all season long.