If there’s one dessert that shouts “summer’s here!” from the rooftops, it’s Peach Rhubarb Pie. This classic pie brings together the sun-kissed sweetness of peaches with the tangy pop of rhubarb, all tucked beneath a golden, flaky crust. Every bite is a celebration of fruity juiciness, a perfect harmony that’s both nostalgic and a tad surprising. Whether you’re baking it for a potluck picnic or just to spoil yourself, this pie promises to become the star of your dessert table!

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Peach Rhubarb Pie is in its simplicity—a handful of familiar ingredients that create magic together. Each addition has a special role, whether it’s enhancing sweetness, deepening flavor, or creating that luscious, thick filling. Let’s take a look at what you’ll need and why each one matters.

Fresh rhubarb (2 cups, chopped): Brings a wonderful tartness that balances the pie’s sweetness and gives it gorgeous color.
Fresh peaches (3 cups, peeled and sliced): Offer juicy, fragrant sweetness for a summery flavor burst in every bite.
Granulated sugar (3/4 cup): Rounds out the tartness and helps the fruit release its juices while baking.
Brown sugar (1/4 cup): Adds a caramelized richness and depth of flavor to the filling.
Cornstarch (1/4 cup): Thickens the fruit mixture, so you get a perfect slice instead of a soupy mess.
Ground cinnamon (1/2 teaspoon): Lends a warm, cozy spice that’s subtle yet irresistible.
Ground ginger (1/4 teaspoon): Brings a gentle hint of spice that plays beautifully with peaches and rhubarb.
Lemon juice (1 tablespoon): Brightens the flavors and helps keep the filling from tasting too sweet.
Vanilla extract (1 teaspoon): Infuses the pie with delicate aromatic notes.
Unsalted butter (2 tablespoons, cut into small pieces): Melts into the filling, adding richness and silkiness.
Double pie crust (1, homemade or store-bought): The base and top of your glorious pie—feel free to get creative with the design!
Egg (1, beaten for egg wash): Brushed over the crust for that golden, shiny finish.
Coarse sugar for topping (optional): A sprinkle gives extra sparkle and crunch to the final crust.

How to Make Peach Rhubarb Pie

Step 1: Prep the Filling

Start by preheating your oven to 400°F (200°C). In a roomy mixing bowl, combine your chopped rhubarb and sliced peaches with both sugars, cornstarch, cinnamon, ginger, lemon juice, and vanilla extract. Gently toss until all the fruit is coated—those sugars and starches are about to become a glossy, thick, crave-worthy filling. Let it all rest for 10 to 15 minutes. This wait lets the fruit release a bit of juice, which is exactly what you want for pie perfection.

Step 2: Prepare the Bottom Crust

Roll out your bottom pie crust to fit a standard 9-inch pie dish. Carefully lay the dough over the dish and smooth it gently into the corners and up the sides. No need to get fancy—just make sure there aren’t any air bubbles underneath, so your filling has the perfect bed to snuggle into.

Step 3: Add the Fruit Mixture

Give your fruit one last toss, then spoon the gorgeous, glistening mixture into the crust. Make sure the fruit is evenly distributed for every slice to be as divine as the next. Dot the top of the filling with the butter pieces so they can melt into each nook and cranny as the pie bakes.

Step 4: Top with Crust and Seal

Roll out your top crust and decide on your design—classic full top with a few slits for steam, a lovely lattice, or playful cutouts. Lay the top crust over the filling. Carefully seal the edges and crimp them as you like, whether with your fingers or a fork. This keeps the juices locked inside and makes your Peach Rhubarb Pie look professional and homey all at once.

Step 5: Add the Finishing Touches

Brush the top crust evenly with the beaten egg, which gives that melt-in-your-mouth golden hue. If you’re feeling a little extra, sprinkle coarse sugar over the top for some sparkle—pie is as much about beauty as it is about flavor!

Step 6: Bake Until Glorious

Place your assembled pie on a baking sheet (for easy cleanup in case of juicy drips) and bake at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for another 35 to 40 minutes. You’ll know it’s ready when the crust is a deep golden brown and the filling bubbles cheerfully through the top. The wait is the hardest part, but it’s so worth it.

Step 7: Cool Before Slicing

Let your masterpiece cool, at least 2 hours at room temperature. This step allows the filling to thicken and set—so you get those neat, picture-perfect slices instead of a runny puddle on your dessert plates.

How to Serve Peach Rhubarb Pie

Garnishes

When you serve Peach Rhubarb Pie, a dollop of freshly whipped cream or a dreamy scoop of vanilla ice cream turns it into an unforgettable treat. Try scattering a few fresh peach slices or a dusting of powdered sugar over the top for a little extra flair. Even a sprig of mint tucked beside each slice can add a pop of color and a fresh finish.

Side Dishes

Pair this pie with a crisp, cold glass of lemonade or sweet tea for the perfect summer afternoon. If you’re planning a brunch or picnic, consider serving it alongside a tangy fruit salad or a light yogurt parfait. The sweetness and tartness of Peach Rhubarb Pie complement creamy and citrusy flavors beautifully.

Creative Ways to Present

Want to wow your guests? Try cutting the pie into small squares and serving them as handheld treats at your next gathering. Or, bake the filling in individual ramekins for adorable single-serve pies. For potlucks, pre-slice and wrap each portion in parchment—easy to grab, and just as delicious!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, Peach Rhubarb Pie keeps well at cool room temperature (covered) for up to one day, or in the fridge for 3 to 4 days. Be sure to wrap it tightly or store in an airtight container so it stays tender and doesn’t absorb other fridge odors.

Freezing

Peach Rhubarb Pie freezes like a dream—ideal for those times you want summer flavor on demand. Let the pie cool completely, then tightly wrap it in plastic wrap followed by aluminum foil. Freeze for up to three months. Thaw overnight in the fridge before serving or reheating.

Reheating

To rekindle that fresh-baked magic, warm leftover pie slices in a 325°F (160°C) oven for about 10 to 15 minutes. This crisps up the crust and brings back those cozy aromas. Microwave is handy for speed but may soften the crust—a quick oven reheat is worth it if you have the patience!

FAQs

Can I use frozen peaches and rhubarb for Peach Rhubarb Pie?

Absolutely! Just make sure to thaw and drain them thoroughly to prevent excess liquid in your filling. Frozen fruit makes this pie a year-round treat, not just a summer favorite.

What’s the best way to peel peaches easily?

Dip whole peaches in boiling water for 30 seconds, then plunge them into ice water—the skins will slip right off! This method is a lifesaver for making Peach Rhubarb Pie in a snap.

Can I make this pie ahead and bake it later?

You can assemble the pie, wrap it tightly, and keep it refrigerated for up to 24 hours before baking. For best results, add an extra 5-10 minutes to the baking time if you’re starting with a chilled pie.

Why is my pie filling runny?

If your Peach Rhubarb Pie is a bit on the soupy side, it might be from not letting it cool completely, or from not using enough thickener. Next time, ensure you use the full amount of cornstarch and allow plenty of time for cooling so the filling sets beautifully.

Can I make this with a crumble topping instead of a top crust?

Of course! Swap the upper crust with your favorite crumble topping (think oats, flour, brown sugar, and butter). Bake as directed and enjoy a Peach Rhubarb Pie with an extra-compelling crunchy finish.

Final Thoughts

There’s a reason Peach Rhubarb Pie has such a devoted following—it’s a little bit tart, a little bit sweet, and always supremely comforting. Whether you’re a seasoned baker or dipping your toes into pie-making for the first time, this recipe is a joyful way to share something homemade and special. Go ahead, give it a try, and let your kitchen fill with all the inviting aromas of summer!

Peach Rhubarb Pie Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of sweet peaches and tangy rhubarb with this delightful Peach Rhubarb Pie. A classic summer dessert that’s sure to impress!

Ingredients

Scale

Rhubarb Filling:

2 cups fresh rhubarb (chopped)
¾ cup granulated sugar
¼ cup brown sugar
¼ cup cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 tablespoon lemon juice
1 teaspoon vanilla extract

Pie Crust and Topping:

3 cups fresh peaches (peeled and sliced)
2 tablespoons unsalted butter (cut into small pieces)
1 double pie crust (homemade or store-bought)
1 egg (beaten, for egg wash)
Coarse sugar for topping (optional)

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Instructions

Prepare Fruit Filling: In a large mixing bowl, combine rhubarb, peaches, sugars, cornstarch, spices, lemon juice, and vanilla. Let sit for 10–15 minutes.
Assemble Pie: Roll out bottom crust, fill with fruit mixture, dot with butter, add top crust, seal, crimp, and decorate. Brush with egg wash and sprinkle with sugar.
Bake: Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake for 35–40 minutes until golden and bubbly. Cool for 2 hours before slicing.