Description
Enjoy the sweet and tangy flavors of summer with this delightful Homemade Peach Rhubarb Pie, featuring a flaky crust and a luscious filling.
Ingredients
Scale
- 2 cups fresh peaches, peeled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- 1 package refrigerated pie crusts (or homemade crust)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the sliced peaches, chopped rhubarb, sugar, flour, vanilla extract, salt, and lemon juice. Stir until well mixed and let sit for about 15 minutes to allow the juices to combine.
- Roll out one pie crust and fit it into a 9-inch pie plate. Trim any excess dough hanging over the edges.
- Pour the fruit mixture into the prepared pie crust, spreading it evenly.
- Dot the filling with small pieces of butter.
- Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden and the filling is bubbly.
- Remove from the oven and let the pie cool for at least 2 hours before serving.
Notes
- For a sweeter pie, adjust the sugar according to your taste.
- Serve with a scoop of vanilla ice cream for extra indulgence.
- This pie can be made a day in advance and refrigerated.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 230
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg