This peach rhubarb pie is the perfect blend of sweet and tart, wrapped in a flaky crust and topped with a buttery cinnamon streusel. It’s a comforting dessert ideal for late spring or early summer, and especially delicious with a scoop of vanilla ice cream.
Equipment
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9-inch pie pan
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Mixing bowls (large and small)
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– Measuring cups and spoons
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Knife and cutting board
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– Baking sheet
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Oven mitts
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– Spoon or spatula
Ingredients
- For the pie:
- 1Â pie crust
- 3 cups rhubarb chopped
- 2 cups peaches chopped
- ½ cup all-purpose flour
- 1½ cups granulated sugar
- 1 pinch salt
- For the streusel topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup butter softened
- ½ teaspoon ground cinnamon
Instructions
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Prepare the pie crust and chill it until ready to use.
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Preheat the oven to 425°F (220°C).
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In a large bowl, mix the chopped peaches and rhubarb with sugar, flour, and salt until evenly coated.
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Spread the fruit mixture into the chilled pie crust. Place the pie on a baking sheet and bake for 30 minutes.
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Meanwhile, combine the streusel ingredients in a small bowl and mix until crumbly.
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After 30 minutes, remove the pie from the oven and sprinkle the streusel evenly over the top. Lower the oven temperature to 375°F (190°C) and return the pie to bake.
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Bake for another 20 minutes. If the crust begins to brown too much, cover the edges with a pie shield or foil.
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Check if the filling is bubbling and thickened. If it still looks runny, bake for an additional 5 minutes.
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Let the pie cool slightly before serving. Enjoy it warm or at room temperature, optionally topped with a scoop of vanilla ice cream.
Notes
Rhubarb varies in moisture—if yours is especially juicy, add an extra tablespoon of flour to prevent a runny filling.
Fresh or frozen peaches work well; if using frozen, thaw and drain before using.
The pie can be made a day in advance and stored loosely covered at room temperature.
Great with whipped cream or vanilla ice cream on top.