Homemade Peach Rhubarb Pie Recipe to Try This Summer

Enjoying Homemade Peach Rhubarb Pie

Why this summer treat?

There’s nothing quite like the taste of a homemade peach rhubarb pie. It embodies the essence of summer, bringing together the season’s bounty in a harmonious blend of flavors. The bright, tangy notes of fresh rhubarb perfectly complement the lush sweetness of ripe peaches, creating a dessert that is both refreshing and deeply satisfying. This classic combination, nestled within a golden, flaky crust, is a testament to simple, delicious baking. Serving this pie is more than just offering a dessert; it’s sharing a piece of culinary comfort, a nostalgic reminder of sunny days and garden harvests. Whether enjoyed at a backyard barbecue, a family gathering, or a quiet evening at home, a slice of peach rhubarb pie always feels special. It’s a versatile dessert that pairs wonderfully with a scoop of vanilla ice cream, making it an undeniable favorite for those who appreciate traditional, fruit-forward sweets. Consider adding this to your dessert repertoire alongside other delightful baked goods like a snickerdoodle cobbler or even some funnel cake bites.

Ingredients for Your Pie

What you will need

To create a truly exceptional peach rhubarb pie, selecting high-quality ingredients is paramount. For the crust, you’ll require all-purpose flour, unsalted butter (chilled and cut into cubes), a pinch of salt, and ice-cold water. The cold butter is crucial for achieving that desirable flaky texture. For the star of the show, the filling, gather firm but ripe peaches, peeled and sliced, and fresh rhubarb stalks, trimmed and chopped. It’s important to use fresh, seasonal produce for the best flavor. You’ll also need granulated sugar and a bit of brown sugar to sweeten the fruit, along with cornstarch or tapioca flour to thicken the juices. A hint of ground cinnamon or nutmeg can elevate the flavor profile, adding warmth and depth to the sweet and tart fruit. Finally, an egg for an egg wash will give your pie crust a beautiful, golden sheen. Always ensure all your ingredients are prepped and measured before you begin, which streamlines the baking process and helps prevent errors. Having everything ready to go will make the baking experience much more enjoyable.

Making the Flaky Pie Crust

Mixing dough by hand

A truly exceptional pie starts with a perfect crust. Creating a flaky homemade pie crust by hand is a rewarding process that allows for greater control over the texture. Begin by whisking together the flour and salt in a large bowl. Next, add the chilled, cubed unsalted butter. Using your fingertips or a pastry blender, quickly cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. This uneven texture is key to flakiness. The goal is to work quickly to prevent the butter from melting, as pockets of cold butter create steam during baking, leading to those coveted layers. Once the butter is well incorporated, gradually add ice water, a tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix, as this can develop the gluten too much, resulting in a tough crust. The dough should be moist enough to hold together but not sticky. Divide the dough into two equal discs for the bottom and top crusts.

Chilling the dough well

Chilling the dough is a critical step for a flaky, tender pie crust. After forming the two discs, wrap each tightly in plastic wrap and refrigerate for at least 30 minutes, or up to two days. This chilling period serves several important purposes. Firstly, it allows the gluten in the flour to relax, which makes the dough easier to roll out and prevents it from shrinking excessively during baking. Secondly, and perhaps most importantly, chilling re-solidifies the butter. When the cold butter hits the hot oven, it will melt slowly, creating steam that separates the layers of dough, resulting in that signature flaky texture. Rushing this step will compromise the quality of your crust, making it less tender and more prone to cracking. A well-chilled dough is the secret to a professional-looking and tasting pie crust every time. For more baking inspiration, check out our other desserts.

Prepare the Sweet Fruit Filling

Peaches and rhubarb mix

The heart of your peach rhubarb pie lies in its vibrant and flavorful fruit filling. Start by preparing your peaches. If you prefer a smoother texture, blanch and peel them, then slice them into even pieces. For the rhubarb, ensure it’s trimmed of any leaves (which are toxic) and chopped into ½-inch to 1-inch pieces. The key is to combine the tartness of the rhubarb with the natural sweetness and softness of the peaches. A good ratio is often equal parts, but you can adjust based on your preference for tartness. Gently toss the prepared fruit in a large bowl, ensuring an even distribution. This mixture of textures and flavors creates a delightful contrast that makes this pie so irresistible. Don’t worry if the rhubarb looks a bit fibrous; it will soften beautifully during baking, releasing its tangy juices.

Sugars and spice blend

Once your fruit is mixed, it’s time to introduce the sweeteners and thickeners. In a separate small bowl, combine granulated sugar and a touch of brown sugar. The granulated sugar provides crisp sweetness, while brown sugar adds a subtle molasses flavor and helps create a richer caramelization. Next, whisk in a thickener such as cornstarch or tapioca flour. Cornstarch provides a clear, glossy finish, while tapioca flour tends to create a slightly less opaque, but equally effective, thickening. The amount of thickener depends on how juicy your fruit is; usually, a few tablespoons are sufficient to prevent a watery pie. Finally, sprinkle in a pinch of warm spices like ground cinnamon or a hint of nutmeg. These spices enhance the fruit flavors without overpowering them, adding a comforting aroma and taste. Gently fold this sugar and spice blend into your fruit mixture until everything is evenly coated. Let it sit for a few minutes, allowing the sugars to draw out some of the fruit juices, which will then interact with the thickener during baking.

Assembling Your Pie Easily

First crust into dish

Assembling your peach rhubarb pie is a straightforward process, but a few careful steps ensure a beautiful and delicious result. First, retrieve one disc of chilled pie dough from the refrigerator. On a lightly floured surface, roll out the dough into a 12-inch circle, approximately 1/8-inch thick. Gently transfer the rolled-out dough to a standard 9-inch pie dish. Carefully press the dough into the bottom and up the sides of the dish, making sure there are no air bubbles trapped underneath. Leave about a ½-inch overhang around the edges. This overhang will be used later to create a sealed edge with the top crust. If the dough cracks, simply patch it with a small piece of excess dough and smooth it over. Prick the bottom of the crust several times with a fork; this helps prevent the crust from puffing up during baking. A well-fitted bottom crust is the foundation for a perfect pie.

Adding fruit mixture

With the bottom crust snugly in place, it’s time to add the star filling. Pour the prepared peach and rhubarb mixture evenly into the pie crust. Distribute the fruit so it’s piled slightly higher in the center, as it will settle and shrink a bit during baking. Ensure all the juices from the bowl are also added, as they contain flavor and the thickener needed for a perfectly set pie. Avoid overfilling the pie dish, as this can lead to spillage during baking. The goal is a generous, mounded filling that promises a hearty slice. Once the fruit is in, you’re ready to prepare the top crust. This simple yet crucial step ensures every bite of your pie is bursting with the delightful flavors of summer. For another delicious fruit-filled option, consider our quick Italian cream cake.

Finishing the Pie Crust Top

Placing second crust

With the fruit filling beautifully mounded, it’s time to crown your pie with the second crust. Retrieve the remaining chilled dough disc and roll it out on a lightly floured surface to another 12-inch circle, similar to the bottom crust. You have a few options for the top: a solid top crust (which you’ll vent), a lattice top for a decorative look, or even cut-out shapes. For a classic solid top, gently drape the rolled dough over the fruit filling. Center it carefully to ensure even coverage. If you’re doing a lattice, cut the dough into strips and weave them over the fruit. Once the top crust is in place, trim any excess dough, leaving about a ½-inch overhang, mirroring the bottom crust. This step needs a gentle hand to avoid tearing the dough or disturbing the filling.

Sealing and decorating edges

Sealing the pie edges is essential to prevent the filling from bubbling out during baking and to create a visually appealing finish. Take the ½-inch overhang from the top and bottom crusts and fold them together, tucking them under themselves to create a neat, thick rim around the pie dish. Then, you can crimp the edges decoratively. Use your thumb and forefinger to create a fluted edge, or press with the tines of a fork for a simpler design. This sealed edge not only looks professional but also locks in all the delicious juices and steam, contributing to a perfectly cooked filling. For a solid top crust, don’t forget to cut several slits (vents) into the top to allow steam to escape during baking. This prevents the crust from becoming soggy or bursting.

Egg wash and sugar

For that beautiful, golden-brown sheen and a touch of sweetness, an egg wash is the perfect final touch. In a small bowl, whisk one egg with a tablespoon of water or milk. Gently brush this mixture over the entire top surface of your pie crust, including the crimped edges. This egg wash helps the crust achieve a rich, appealing color and can also aid in browning. Immediately after applying the egg wash, sprinkle a generous amount of coarse granulated sugar (like turbinado or sparkling sugar) over the top. This sugar adds a lovely crunch and sparkle, enhancing the pie’s presentation and adding an extra layer of sweetness to the crust. This final step elevates your homemade peach rhubarb pie from simply delicious to truly stunning, ready for its transformation in the oven. You can find more culinary inspiration by visiting CarinaRecipes on Instagram.

Baking Your Peach Rhubarb Pie

Setting oven temperature

Proper oven temperature is crucial for baking a perfect peach rhubarb pie. Preheat your oven to a high temperature, typically 400°F (200°C). This initial high heat helps to set the crust quickly, creating that desirable flaky texture and ensuring the bottom crust cooks through without becoming soggy. After about 15-20 minutes at this higher temperature, reduce the oven to a moderate 375°F (190°C) for the remainder of the baking time. This two-stage baking process ensures the crust achieves a beautiful golden brown while allowing the fruit filling to cook gently and thicken properly without over-browning the top. Place the pie on a baking sheet to catch any potential drips, which will keep your oven clean. Baking is a meticulous art, much like crafting a fine butter chicken or a rich lasagna.

Watching for golden brown

Monitoring your pie closely during baking is key to preventing over or under-browning. The total baking time for a peach rhubarb pie typically ranges from 50 to 70 minutes, but this can vary depending on your oven and the pie’s ingredients. Look for visual cues: the crust should be a rich, deep golden brown, and the filling should be bubbling enthusiastically through the vents in the top crust. The bubbling indicates that the fruit juices are thickening properly. If the crust starts to brown too quickly before the filling is fully cooked, you can loosely tent the pie with aluminum foil. This protects the crust from further browning while the filling continues to cook. To confirm the filling is ready, you can insert a thin skewer or knife into a vent; it should meet little resistance, indicating the fruit is tender. Don’t pull it out too early; a well-cooked filling is essential for the best flavor and texture.

Cooling Your Baked Pie

Waiting before serving

After your peach rhubarb pie emerges from the oven, golden and fragrant, the temptation to slice into it immediately is immense. However, patience is a virtue, especially when it comes to pie. Cooling your baked pie adequately is a non-negotiable step for several reasons. Firstly, the filling needs time to set completely. While the pie bakes, the thickener (cornstarch or tapioca flour) does its job, but it requires cooling to achieve its final firm, sliceable consistency. Cutting into a hot pie will result in a runny, messy filling that spills out rather than holding its shape. Secondly, the flavors of the pie, particularly the fruit and spices, deepen and meld further as it cools. Allow the pie to cool on a wire rack for at least 3-4 hours, or ideally until it reaches room temperature. This waiting period ensures perfect slices, optimal texture, and the fullest expression of its delicious flavors.

Serving This Classic Dessert

Serving warm with ice cream

Once your homemade peach rhubarb pie has cooled sufficiently, it’s ready to be savored. While delicious at room temperature, a slice of this classic dessert served slightly warm is truly an indulgence. The gentle heat enhances the aromatic spices and softens the fruit filling, creating a wonderfully comforting experience. The absolute best way to serve it is alongside a generous scoop of good-quality vanilla bean ice cream. The creamy, cold ice cream provides a delightful contrast to the warm, sweet-tart pie, making each bite a symphony of textures and temperatures. The melting ice cream mingling with the fruit juices and flaky crust is pure culinary bliss. This combination elevates the pie from a simple dessert to an unforgettable treat, perfect for any gathering or quiet evening.

Tips for best flavor

To ensure the best possible flavor from your peach rhubarb pie, here are a few tips. Always use fresh, in-season peaches and rhubarb for the most vibrant taste; frozen fruit can be used in a pinch, but fresh is always superior. Don’t skimp on the spices; a good quality cinnamon or nutmeg makes a noticeable difference. If you’re feeling adventurous, a tiny hint of ginger or cardamom can add another layer of complexity to the fruit filling. For a richer crust flavor, consider using a combination of butter and shortening. Leftover pie can be stored at room temperature for a day or two, or in the refrigerator for up to five days. Gently reheat individual slices in the microwave or oven for that freshly baked warmth. Share your baking triumphs and see other exciting recipes on Carina Recipes.

Troubleshooting Your Pie

Keeping crust from burning

Even experienced bakers can encounter challenges, and preventing your pie crust from burning is a common concern. A beautifully golden crust is desired, but a scorched one can ruin the entire pie. The most effective strategy is to monitor your pie closely during baking, especially in the last 20-30 minutes. If you notice the edges of the crust browning too quickly while the rest of the pie still needs time, you have a few simple solutions. The easiest method is to create a foil shield. Take a piece of aluminum foil and crimp it into a ring that covers just the outer edges of the pie crust. This protects the delicate edges from direct heat, allowing the rest of the pie to continue baking until golden brown and the filling is perfectly set. Alternatively, some specialty pie crust shields are available for purchase. Using either method ensures an evenly baked, perfectly golden crust every time, avoiding a burnt finish and preserving the delicious flavor of your homemade peach rhubarb pie.

Homemade Peach Rhubarb Pie Steps

Simple cooking directions

Creating a delicious homemade peach rhubarb pie follows a clear, step-by-step process. First, prepare your flaky pie crust dough, ensuring it’s well-chilled. While the dough chills, wash, peel (if desired), and slice your peaches, then trim and chop your rhubarb. Combine the fruit with sugars, cornstarch/tapioca flour, and spices for the filling. Next, roll out one disc of dough and carefully place it into your 9-inch pie dish, trimming the edges and pricking the bottom. Pour the prepared fruit filling into the crust. Then, roll out the second dough disc for the top crust, place it over the filling, and carefully trim, seal, and crimp the edges. Cut vents into the top crust if it’s a solid top, or arrange your lattice if preferred. Finish with an egg wash and a sprinkle of coarse sugar. Finally, bake in a preheated oven, starting at 400°F (200°C) for 15-20 minutes, then reducing to 375°F (190°C) for another 35-50 minutes, tenting with foil if needed. Cool completely before serving for best results. This straightforward approach guarantees a delightful dessert.

Printable Peach Rhubarb Pie Recipe

Quick reference guide

For your convenience, here is a quick reference guide for your homemade peach rhubarb pie. This simplified overview allows you to keep track of the main steps and ingredients without needing to review the entire article while you’re baking. Pin this section or print it out to have at your fingertips in the kitchen!

• Crust: Prepare a double pie crust using 2 ½ cups flour, 1 cup cold butter, ½ tsp salt, and 6-8 tbsp ice water. Chill well.
• Filling: Combine 4 cups sliced peaches, 4 cups chopped rhubarb, ¾ cup granulated sugar, ¼ cup brown sugar, ¼ cup cornstarch (or tapioca flour), and 1 tsp ground cinnamon.
• Assembly: Roll out one crust, place in pie dish, add filling. Top with second crust, seal edges, crimp, and vent.
• Finish: Brush with egg wash (1 egg + 1 tbsp water), sprinkle with coarse sugar.
• Bake: Preheat oven to 400°F (200°C). Bake for 15-20 min. Reduce to 375°F (190°C), bake another 35-50 min, or until golden brown and bubbling. Tent with foil if edges brown too quickly.
• Cool: Cool on a wire rack for at least 3-4 hours before slicing.
• Serve: Enjoy warm or at room temperature, ideally with vanilla ice cream.