Peach Rhubarb Pie
A delightful combination of sweet peaches and tart rhubarb, this pie is perfect for any dessert table.
Ingredients
Filling
- 2 cups sliced peaches Ensure ripe for maximum sweetness.
- 2 cups chopped rhubarb Adjust sugar according to tartness.
- 3/4 cup granulated sugar Adjust to taste.
- 1/4 cup brown sugar Packed.
- 1/4 cup cornstarch Substitute with flour or tapioca if needed.
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon Optional: can add nutmeg or ginger for variation.
- 1 pie crust store-bought or homemade Can use gluten-free option.
- 1 tablespoon butter Optional, for dotting on top.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine sliced peaches, chopped rhubarb, cinnamon, granulated sugar, brown sugar, cornstarch, and lemon juice. Mix well until the fruits are coated.
- Place the pie crust in a pie dish and fill with the fruit mixture. Dot with butter if using.
- Cover with another pie crust or leave open-faced as preferred, cutting slits in the top crust if applicable.
Baking
- Bake in the preheated oven for 45-50 minutes or until the fruit is bubbling and the crust is golden brown.
- Allow to cool before serving.
Notes
Serve warm or at room temperature with vanilla ice cream or whipped cream. Garnish with fresh mint leaves for extra elegance. Store in the refrigerator for up to 3 days or freeze for up to 2-3 months.