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Peach Rhubarb Pie

A delicious and classic summer pie combining sweet peaches and tart rhubarb.
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Prep Time 30 minutes
Cook Time 50 minutes
Servings 8 slices
Calories 400 kcal

Equipment

  • 9-inch pie plate A standard 9-inch pie plate is recommended.
  • Mixing bowls Several mixing bowls of varying sizes will be helpful.

Ingredients
  

Pie Filling

  • 1 piece pie crust store-bought or homemade, chilled
  • 3 cups rhubarb chopped
  • 2 cups peaches chopped (fresh or thawed if frozen)
  • 0.5 cup all-purpose flour
  • 1.5 cups granulated sugar
  • 1 pinch salt

Streusel Topping

  • 0.5 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 0.25 cup unsalted butter softened
  • 0.5 teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 375°F (190°C).
  • In a large bowl, combine the chopped rhubarb (ing_2), peaches (ing_3), flour (ing_4), sugar (ing_5), and salt (ing_6).
  • Pour the filling into the chilled pie crust (ing_1).
  • In a separate bowl, combine the streusel topping ingredients: flour (ing_7), sugar (ing_8), butter (ing_9), and cinnamon (ing_10) until crumbly.
  • Sprinkle the streusel topping evenly over the pie filling.
  • Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
  • Let the pie cool completely before slicing and serving.

Notes

For a richer flavor, use brown sugar instead of granulated sugar. You can also add a teaspoon of vanilla extract to the filling.