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)
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.
Notes
- If using frozen fruit, thaw and drain well before using to avoid excess liquid.
- Serve with vanilla ice cream or whipped cream for an extra treat.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
