If you’ve ever wondered how to master a dessert that perfectly balances tart and sweet with a flaky, buttery crust, then this Peach Rhubarb Pie Recipe is about to become your new kitchen favorite. This pie brings together the vibrant flavors of fresh peaches and rhubarb, creating a powerhouse of taste that’s both nostalgic and refreshingly unique. Every bite bursts with juicy fruit that’s beautifully complemented by cinnamon warmth and a hint of lemon, all wrapped up in a golden crust that melts in your mouth. Whether for a summer gathering or a cozy night in, this Peach Rhubarb Pie Recipe is sure to bring smiles and happy sighs around the table.

Ingredients You’ll Need

Gathering simple, fresh ingredients is the key to nailing this Peach Rhubarb Pie Recipe. Each component plays an essential role—from the tart rhubarb to the sweetness of the peaches and the subtle spices that bring it all together. Here’s what you’ll want on hand for a truly delightful pie experience:

2 cups fresh rhubarb (chopped): Adds a tangy punch that balances the sweetness perfectly.
2 cups fresh peaches (peeled and sliced): Brings juicy, natural sweetness and vibrant color.
¾ cup granulated sugar: Sweetens and helps to caramelize the fruit as it bakes.
¼ cup brown sugar: Adds a rich, molasses-like depth to the filling.
¼ cup cornstarch: Thickens the filling to keep your slices neat and perfect.
1 tablespoon lemon juice: Brightens the fruit flavors and balances the sweetness.
½ teaspoon ground cinnamon: A warm spice that enhances the overall filling.
¼ teaspoon salt: Elevates all the flavors, making them pop.
2 tablespoons unsalted butter (cut into small pieces): Creates pockets of richness in the filling.
1 package (14 oz) refrigerated pie crusts: Convenient and flaky, but homemade crust will shine here too.
1 egg (beaten, for egg wash): Gives the crust a beautiful golden shine.
1 tablespoon coarse sugar (optional, for topping): Adds a delightful crunch and sparkle on top.

How to Make Peach Rhubarb Pie Recipe

Step 1: Prepare Your Oven and Pie Crust

Begin by preheating your oven to 400°F (200°C) so it’s nice and hot when your pie is ready to bake. Roll out one of your pie crusts and gently place it into a 9-inch pie dish, trimming any excess dough hanging over the edges. This base will cradle your luscious filling, so take a moment to get it smooth and settled.

Step 2: Mix the Filling

In a large bowl, toss together the chopped rhubarb, peeled and sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt. Stir until every piece is coated with the spices and sugar—this is where the magic starts. The cornstarch will thicken things up as the juices release during baking, ensuring that gorgeous pie slice comes out just right.

Step 3: Assemble the Pie Filling

Pour the fruit mixture lovingly into your prepared pie crust, then dot the filling with small pieces of unsalted butter. This butter will melt slowly during baking, adding richness and a lovely sheen to the fruit.

Step 4: Top It Off

Roll out your second crust and choose your adventure—lay it over as a solid top for classic appeal, or cut it into strips to create a beautiful lattice pattern that lets the filling peek through. Trim and crimp the edges of the pie to seal in all those lovely juices.

Step 5: Egg Wash and Sugar Sprinkle

Brush the top crust with beaten egg—this gives your pie a gorgeously golden finish when baked. If you like a bit of sparkle and crunch, sprinkle on some coarse sugar before it hits the oven.

Step 6: Bake to Perfection

Place your pie on a baking sheet to catch any drips and bake for 20 minutes at 400°F. Then reduce the heat to 375°F (190°C) and continue baking for another 30 to 35 minutes. You’ll want the crust to be a deep golden brown and the filling to be bubbling beautifully.

Step 7: Cool Before Serving

Let your Peach Rhubarb Pie Recipe cool completely, ideally at least 2 hours, so the filling thickens and slicing is a breeze.

How to Serve Peach Rhubarb Pie Recipe

Garnishes

Keep it simple with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A sprinkle of toasted nuts or a light dusting of cinnamon can add extra texture and flavor. The cool creaminess against the warm, tangy pie filling is pure bliss.

Side Dishes

This pie pairs beautifully with a cup of rich coffee or a glass of chilled white wine. For brunch, serve alongside a fresh fruit salad or a bit of creamy yogurt to complement the vibrant flavors.

Creative Ways to Present

Try serving mini versions of this Peach Rhubarb Pie Recipe in individual tart pans for an elegant touch. You can also transform leftovers into a decadent parfait by layering pie pieces with Greek yogurt and granola.

Make Ahead and Storage

Storing Leftovers

Cover your pie tightly with plastic wrap or foil and store it in the refrigerator. The filling flavors will continue to develop overnight, making the next day’s slice even better.

Freezing

This Peach Rhubarb Pie Recipe freezes well. Wrap the whole pie or individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating or serving cold.

Reheating

Warm slices in a 350°F oven for 10–15 minutes, or microwave briefly for a cozy treat. Reheating revives the crispness of the crust and melds those flavors perfectly.

FAQs

Can I use frozen peaches or rhubarb for this Peach Rhubarb Pie Recipe?

Absolutely! Frozen peaches and rhubarb work fine if fresh aren’t available. Just be sure to thaw and drain them thoroughly to reduce excess moisture and keep your filling from becoming too watery.

What if I want to make this pie vegan?

You can make this pie vegan by swapping the butter for a plant-based alternative and using a vegan pie crust. Substitute the egg wash with a little nondairy milk or melted coconut oil to get that golden finish.

How long does it take for the filling to set properly?

It’s best to let the pie cool completely—about 2 hours at room temperature—so the filling thickens nicely and slices hold their shape.

Can I prepare the pie crust and filling ahead of time?

Yes, you can assemble the pie a day in advance and refrigerate it. Just cover tightly and bake within 24 hours for the freshest taste and best crust texture.

What is the best way to achieve a lattice top for the pie?

Roll out the second crust and cut it into even strips. Lay every other strip over the filled pie, then weave the remaining strips in an over-under pattern for a beautiful lattice effect that looks impressive but is surprisingly easy to do.

Final Thoughts

This Peach Rhubarb Pie Recipe is a wonderful way to celebrate seasonal flavors with a timeless dessert that’s both comforting and exciting. Give it a try, and you’ll find yourself wanting to bake it again and again for friends, family, or a well-deserved treat just for you. Trust me—once you taste this delightful harmony of peachy sweetness and rhubarb tartness wrapped in flaky crust, you’ll have a new go-to pie that’s simply irresistible.