Peach-Rhubarb Pie

This sweet and tart peach rhubarb pie packed with ripe summer fruit will soon become your family’s favorite summer dessert

a slice of pie on an antique brown plate next to a sterling silver fork. there is whipped cream on the pie.

Ingredients in peach-rhubarb pie:


  • peaches
  • rhubarb- frozen does work
  • thyme
  • unsalted butter
  • European butter


  • all purpose flour
  • instant tapioca or tapioca flour
  • sugar
  • salt
  • vegetable shortening
  • vodka
  • ice water
a pie plate filled with stalks of red rhubarb. fresh whole peaches and fried flowers

How to make this summer fruit pie recipe:

Read through the instructions on the recipe card carefully before beginning.

This pie takes total of 7 hours to prepare which includes three hour resting time.

shortening and butter cut up on a cutting board

Instructions con’t.

  • Make a double batch vodka pie crust by pulsing cold flour, sugar and salt . Add in butter and cold shortening- pulse again and slowly add in ice cold vodka and water. Divide the dough in half, wrap in plastic and chill for one hour while you make the filling.
a food processor filled with chunks of butter

How to make this pie con’t.:

  • Pre heat the oven to 425 degrees. Peel your peaches and separate in half. Squeeze all the juice from the peels into a microwave safe bowl with rhubarb and thyme and sugar.
  • Microwave to create a thick juice. Add in the peaches and let fruit macerate for 30 minutes.
  • Drain the juices and place them into a saucepan with half the peaches and cook until thickened and the juice is reduced. Mash this mixture well. Add in tapioca. Add in all the macerated fruit to this juice/peach mash. Let mixture cool.
  • Roll out the pie dough into 2- 12 inch circles. Keep one circle chilling in the fridge. Line your pie plate with one circle, cover and place back in the fridge.
  • Add in the pie filling that is now cooled to the chilled pie crust in the pie plate. Top with the other chilled pie crust and brush pie crust with water and sprinkle generously with sugar.
  • Cut slits to let steam escape while baking.
  • Bake for 25-30 minutes at 425 then reduce heat to 350, rotate the pie and bake another 30 minutes.
  • Let pie cool on the counter for 2.5- 3 hours.
two pie doughs in a circle wrapped in plastic wrap

Pro- tips for a perfect peach rhubarb pie:

  • This recipe will take 7 hours to complete.
  • Read through this recipe at least twice.
  • Use a high protein flour like King Arthur.
  • Squeeze the juice from peach peels to get even more juice into the pie when reducing the syrup. This is nothing but flavor, flavor, flavor. It may seem a bit odd, but it works.
  • The tapioca will firm up the juices while baking. Trust.
  • Let the pie cool completely before serving.
  • Bake the pie on a rimmed baking sheet lined with parchment paper. it is much easier to rotate, remove and prevents spills.
  • Reduce the heat in your oven after the pie is rotated.
  • Cover the crust with a loose piece of foil if it is browning too darkly.
  • Read through the instructions at least twice. 😉
diced raw rhubarb and sprigs of flowering thyme

Common Questions:

Can I use frozen fruit in this recipe?

Yes- frozen rhubarb works very well. The only issue with frozen peaches, is you will not have all the juices from the peels which is a large component of this recipe.

Do I need to use Vodka in the crust?

No- as the alcohol burns off, it creates light layers of crust. You can absolutely omit it and just substitute ice water, but the crust will have a slightly denser texture.

What would be a good topping for this pie?

Whipped cream or ice cream are perfect for this summer fruit pie recipe.

Will gluten free flour work with this crust?

I’m not certain- I do have a recipe for an almond flour tart shell which might work well. Click here for the recipe.

I don’t have rhubarb. What other fruits would work?

Peaches alone are lovely in this recipe. Try using cherries, blackberries, strawberries or even huckleberries.

a glass bowl filled with chopped rhubarb, fresh sliced peaches and sprigs of thyme

Tips to organize your bake:

  1. Make the pie dough a day ahead. This gives the flour plenty of time to bind with the butter and shortening.
  2. Wash and cut all the fruit ahead of time.
  3. Make certain all your crust ingredients, utensils, bowls and blades are cold.
  4. Check your oven temp with an oven thermometer.
fresh thyme in a saucepan with fruit juices

Equipment and Utensils you will need for this peach rhubarb pie recipe:

  • fine mesh sieve- buy my favorite HERE
  • saucepan
  • 9″ pie plate- buy HERE for only $15.00
  • food processor
  • large bowl
  • rimmed baking sheet
  • parchment paper
  • pastry brush
  • sharp paring knife- buy my favorite by Victorinox HERE for $9.00
  • pie server
  • foil and plastic wrap
A baked pie in a blue ceramic pie plate

Other delicious fruit pie recipes to try:

A pie rest on a wire rack in a window sill

It is pie season.

Rhubarb and strawberry seem to be on everyone’s list right now with all the tart rhubarb at the farmer’s markets. I wanted to make something extra special , but strawberries just didn’t seem to fit the bill. Peaches are also in season, so I thought, I’ll bake a peach and rhubarb pie. I scoured the internet and to my surprise could not find this combination anywhere. I also thought adding in thyme from my garden would boost the flavors and give it a fresh, bright taste. I was right. This pie is so dang good. The tartness of the rhubarb with the bold sweetness of the peaches make an incredible flavor combination.

I used the America’s Test Kitchen pie dough recipe that incorporates vodka for an extra flakey crust and the “bones” of their rhubarb pie recipe. But I pretty much made a hard turn and made the recipe my own after the microwaving of the fruit to get the mascerating process to speed up.

Peach-Rhubarb Pie

Recipe by Meggen Arthur Wilson
Course: DessertCuisine: American


Prep time




Cooking time






resting time


Total time





Discover the perfect combination of sweet peaches and tangy rhubarb in this delightful summer pie. A must-try dessert for pie lovers!


  • For the filling
  • 5 cups fresh peaches, peeled and cut into large pieces- save the peels to release juices.

  • 5-6 cups rhubarb, chopped into 1 inch pieces

  • 4-5 sprigs fresh thyme

  • 1 cup sugar

  • 3 TBSP tapioca flour or instant tapioca

  • For the Pie Crust
  • 2 1/2 cups all-purpose flour

  • 1 TBSP sugar, plus 2 TBSP exta for sugaring the crust

  • 1 tsp salt

  • 10 TBSP unsalted butter, very cold, cut into slivers

  • 2 TBSP European butter, very cold, cut into chunks

  • 1/2 cup vegetable shortening, very cold, cut into quarters

  • 1/4 cup chilled Vodka

  • 1/4 cup ice cold water, plus extra for sugaring the crust


  • For the Crust
  • In a food processor, combine 1 1/2 cups flour, 1 TBSP sugar and salt for 4-5 seconds. Add in butters and shortening & pulse about 5 seconds until flour is combined.
  • Scrape down bowl, add remaining flour. Pulse another 4-5 times.
  • Transfer to a large bowl and add in vodka and chilled water using a spatula to combine. Divide the dough into two halves.
  • Wrap halves in plastic and chill for at least an hour. Dough can be frozen up to one month.
  • For the Filling
  • Pre- heat oven to 425. While dough chills, squeeze juice from peach peels and pits into a microwave proof bowl with rhubarb, thyme and sugar. Toss peels and pits. Microwave the mixture uncovered for 90 seconds. Stir and microwave another minute. Add in half the peaches. Set aside and let the fruit mascerate for 30 minutes, stirring occasionally, to release the juices. Drain the fruit through a fine mesh strainer capuring the liquid into a large saucepan. Set rhubarb and peaches aside. Add remaining peaches only to the liquid and cook on medium high heat until mixture is thickened and reduced by half. Mash the peaches in the liquid with a fork or vegetable masher . Stir in remaining fruit. Stir in tapioca until well mixed. Remove thyme sprigs and discard. Let pie fruit filling cool.
  • On a very well floured counter, roll out dough into a 12 inch circle. Place pie dough/disk into a 9′ inch pie plate. I tuck the extra dough under the lip to create an extra thick crust. Cover with plastic and chill for 30 minutes.
  • Roll out the top dough into another 12″ circle and either cut into strips for a lattice or transfer whole to a parchment lined baking sheet and chill for 30 minutes as well.
  • Remove the pie dough lined pie plate from the fridge and add in the now cooled rhubard and peach pie filling. Top with other disk of pie dough. Trim the edges and crimp the edges to seal. Brush pie with water and sprinkle with remaining 2 TBSP of sugar. Cut 6-8 slits into top of crusts to allow for steam to release.
  • Place pie on a parchment lined baking sheet and bake for 25- 30 minutes at 425. Reduce heat to 375 and rotate the baking sheet to allow for even browning. Bake another 30-40 minutes. Remove from oven and let cool completely so filling can set up- about 2 1/2 -3 hours. Serve with whipped cream or ice cream.

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