Description
This Peach Rhubarb Pie recipe blends sweet summer peaches with tart rhubarb in a buttery, flaky crust for the perfect sweet and tangy dessert. Ideal for summer gatherings, it’s simple, adaptable, and bursting with seasonal flavor. Keywords: Peach Rhubarb Pie, summer dessert, fruit pie recipe.
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)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, mix peaches, rhubarb, sugars, cornstarch, lemon juice/zest, vanilla, and spices.
- Line a 9-inch pie dish with one crust.
- Add fruit filling evenly and dot with butter.
- Top with the second crust, seal edges, and cut slits for steam.
- Brush with milk and sprinkle sugar on top.
- Bake for 15 minutes, then reduce oven to 375°F (190°C) and bake 40–45 minutes more.
- Cool at least 2 hours before serving.
Notes
- To avoid a soggy crust, blind bake for 10 minutes or drain fruit well.
- Add strawberries or raspberries for extra flavor.
- Use a streusel topping or lattice crust for variation.
- Peel peaches for smoother texture, or leave skins on for color.
- Pairs well with vanilla ice cream or whipped cream.
