Peach-Rhubarb Pie
Discover the perfect combination of sweet peaches and tangy rhubarb in this delightful summer pie. A must-try dessert for pie lovers!
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Servings: 8 slices
Calories: 437kcal
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 ½ 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
- ½ cup vegetable shortening, very cold, cut into quarters
- ¼ cup chilled Vodka
- ¼ cup ice cold water, plus extra for sugaring the crust
Instructions
For the Crust
- In a food processor, combine 1 1/2 cups flour, 1 tbsp sugar, and salt for 4-5 seconds. Add in butter, and shortening pulse about 5 seconds until flour is combined.
- Scrape down the bowl, and add the 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
- Preheat 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 for another minute. Add in half the peaches. Set aside and let the fruit macerate 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 the remaining peaches only to the liquid and cook on medium-high heat until the mixture is thickened and reduced by half. Mash the peaches in the liquid with a fork or vegetable masher. Stir in the remaining fruit. Stir in tapioca until well mixed. Remove thyme sprigs and discard. Let the pie fruit filling cool.
- On a very well-floured counter, roll out the 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 circle and either cut into strips for a lattice or transfer it whole to a parchment-lined baking sheet and chill for 30 minutes as well.
- Remove the dough-lined pie plate from the fridge and add in the now cooled rhubarb and peach pie filling. Top with the 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.
Nutrition
Calories: 437kcal