Homemade Peach Rhubarb Pie – A Sweet & Tart Summer Favorite
If you’re looking for the ultimate summer dessert that perfectly balances sweetness and tartness, look no further than this Peach Rhubarb Pie. This pie combines juicy peaches with tangy rhubarb to create a filling that bubbles with flavor inside a flaky, golden-brown crust. Whether you’re using fresh summer fruit or frozen produce, this recipe brings the taste of sunshine right to your plate.
In this post, we’ll walk you through every detail—from ingredients and preparation to pro tips and serving ideas—so your pie turns out perfect every time. Let’s dive in!
Ingredients You’ll Need
For the pie:
- 1 double pie crust (store-bought or homemade)
- 2 cups sliced peaches (fresh or frozen, peeled)
- 2 cups chopped rhubarb
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch (to thicken the filling)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small cubes
For the top:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling on top)
Step-by-Step Instructions
Step 1: Prep the oven and crust
Preheat your oven to 400°F (200°C). Roll out one pie crust and place it in a 9-inch pie dish. Press it into the edges and refrigerate while you prepare the filling.
Step 2: Make the filling
In a large mixing bowl, gently combine the peaches, rhubarb, granulated sugar, brown sugar, cornstarch, cinnamon, salt, and lemon juice. Stir just until coated—don’t overmix, or the fruit may get mushy.
Step 3: Assemble the pie
Pour the fruit filling into the chilled pie crust. Dot the top with pieces of butter. Roll out the second crust and slice it into strips to create a classic lattice top. Weave the strips over the filling, then trim and crimp the edges to seal.
Step 4: Add finishing touches
Brush the lattice and edges with the beaten egg for a shiny, golden finish. Sprinkle with coarse sugar for an extra crunch.
Step 5: Bake to perfection
Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 400°F (200°C). Then reduce the temperature to 350°F (175°C) and continue baking for 30–35 minutes, or until the crust is golden and the filling is bubbling.
Tip: If the crust starts browning too quickly, cover the edges loosely with foil.
Let It Cool
Once baked, allow the pie to cool at room temperature for at least 2 hours. This lets the filling thicken up and makes slicing much easier.
How to Serve It
Serve slices of peach rhubarb pie warm or chilled. It’s absolutely heavenly with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutritional Info (Per Slice)
- Calories: 320 kcal
- Fat: 14g
- Carbs: 46g
- Sugar: 26g
- Protein: 3g
- Servings: 8 slices
Why You’ll Love This Pie
- A perfect mix of sweet and tart
- Uses pantry staples + fresh or frozen fruit
- Great for summer gatherings, potlucks, or weeknight desserts
- Looks beautiful with the lattice crust
- Easy to make ahead and refrigerate
Final Thoughts
Peach Rhubarb Pie is more than just a dessert—it’s a memory in the making. Whether you’re baking for your family, a summer BBQ, or just because, this pie is sure to impress. The combination of tender peaches, zesty rhubarb, and flaky crust is unbeatable.