Peach-Rhubarb Pie
This sweet and tart peach rhubarb pie packed with ripe summer fruit will soon become your family’s favorite summer dessert
Ingredients in peach-rhubarb pie:
fresh-
- peaches
- rhubarb- frozen does work
- thyme
- unsalted butter
- European butter
pantry:
- all purpose flour
- instant tapioca or tapioca flour
- sugar
- salt
- vegetable shortening
- vodka
- ice water
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.
Instructions con’t.
How to make this pie con’t.:
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. 😉
Common Questions:
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.
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.
Whipped cream or ice cream are perfect for this summer fruit pie recipe.
I’m not certain- I do have a recipe for an almond flour tart shell which might work well. Click here for the recipe.
Peaches alone are lovely in this recipe. Try using cherries, blackberries, strawberries or even huckleberries.
Tips to organize your bake:
- Make the pie dough a day ahead. This gives the flour plenty of time to bind with the butter and shortening.
- Wash and cut all the fruit ahead of time.
- Make certain all your crust ingredients, utensils, bowls and blades are cold.
- Check your oven temp with an oven thermometer.
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
Other delicious fruit pie recipes to try:
- Late Summer Peach Pie
- Double Apple Pie
- Southern Coconut Cream Pie
- Classic Key Lime Pie
- Calamondin Pie
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
Course: DessertCuisine: American8
slices1
hour30
minutes1
hour10
minutes437
kcal3
minutes2
hours40
minutesDiscover the perfect combination of sweet peaches and tangy rhubarb in this delightful summer pie. A must-try dessert for pie lovers!
Ingredients
- 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
Directions
- 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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