Peach Rhubarb Pie

Looking for a dessert that sings of summer with just the right balance of sweet and tart? This Peach Rhubarb Pie delivers sunshine in every slice. The juicy sweetness of ripe peaches meets the vibrant tang of rhubarb, all nestled in a flaky crust and topped with a buttery cinnamon streusel. It’s rustic, golden, and undeniably comforting.

Perfect for picnics, family gatherings, or a quiet afternoon treat, this pie brings out the best in two of summer’s most beloved fruits.

Peach and rhubarb are a match made in pie heaven. Here’s what makes this dessert a seasonal favorite:

• Bright, Balanced Flavor: Tart rhubarb + sweet peaches = pure harmony.
• Streusel Heaven: The cinnamon-sugar topping adds crunch and cozy spice.
• Simple & Classic: No fuss, no fancy tools—just a timeless pie with homemade flair.
• Make-Ahead Friendly: Bake it ahead and let the flavors deepen overnight.

Prep & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 5 minutes

Ingredients

For the Pie:

• 1 pie crust (store-bought or homemade)
• 3 cups rhubarb, chopped
• 2 cups peaches, chopped
• ½ cup all-purpose flour
• 1½ cups granulated sugar
• Pinch of salt

For the Streusel Topping:

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup butter, softened
• ½ teaspoon ground cinnamon

Step-by-Step Instructions

1. Prepare the Crust: Roll out your pie crust and fit it into a 9-inch pie dish. Chill in the fridge while you prep the filling.
2. Preheat the Oven: Set your oven to 425°F (220°C).
3. Mix the Filling: In a large bowl, toss the chopped peaches and rhubarb with flour, sugar, and a pinch of salt until well coated.
4. Assemble the Pie: Spoon the fruit filling into your chilled crust. Place the pie dish on a baking sheet (to catch any drips) and bake for 30 minutes.
5. Make the Streusel: While the pie bakes, combine flour, sugar, butter, and cinnamon in a bowl. Mix with a fork until crumbly.
6. Top & Bake Again: After 30 minutes, carefully 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 for another 20 minutes.
7. Final Check: The filling should be bubbly and thickened. If it still looks too runny, bake for an extra 5 minutes. Cover the crust edges with foil or a pie shield if they’re getting too dark.
8. Cool & Serve: Let the pie cool slightly before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream for peak comfort.

How to Serve

This pie is a crowd-pleaser with or without extras, but here are a few ideas to take it further:

• A la Mode: Classic vanilla ice cream is a no-fail pairing.
• With Whipped Cream: Lightly sweetened cream adds a soft contrast.
• Chilled: Cold pie for breakfast? We won’t tell.
• With a Drizzle: Warm caramel or honey makes for an elegant touch.

Tips & Variations

• Use Frozen Fruit: If fresh peaches or rhubarb aren’t in season, frozen will do—just thaw and drain them well first.
• Add Warm Spices: A pinch of nutmeg or cardamom adds depth.
• Try a Lattice Top: Skip the streusel and weave a simple crust lattice if you prefer.
• Make It Vegan: Use a plant-based butter and pie crust for a dairy-free version.

Final Thoughts

This Peach Rhubarb Pie is everything a summer dessert should be—bright, buttery, and bursting with juicy flavor. It’s the kind of pie that disappears fast at gatherings and gets requested again and again. Simple ingredients, baked with care, and served with love—that’s the heart of this recipe.

Peach Rhubarb Pie

---

• Author: Shirley

Print Recipe

Pin Recipe

Description

Perfect for picnics, family gatherings, or a quiet afternoon treat, this pie brings out the best in two of summer’s most beloved fruits.

---

Ingredients

Scale 1x2x3x

For the Pie:

1 pie crust (store-bought or homemade)

3 cups rhubarb, chopped

2 cups peaches, chopped

½ cup all-purpose flour

1½ cups granulated sugar

Pinch of salt

For the Streusel Topping:

½ cup all-purpose flour

¼ cup granulated sugar

¼ cup butter, softened

½ teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

---

Instructions

Prepare the Crust: Roll out your pie crust and fit it into a 9-inch pie dish. Chill in the fridge while you prep the filling.

 

Preheat the Oven: Set your oven to 425°F (220°C).

 

Mix the Filling: In a large bowl, toss the chopped peaches and rhubarb with flour, sugar, and a pinch of salt until well coated.

 

Assemble the Pie: Spoon the fruit filling into your chilled crust. Place the pie dish on a baking sheet (to catch any drips) and bake for 30 minutes.

 

Make the Streusel: While the pie bakes, combine flour, sugar, butter, and cinnamon in a bowl. Mix with a fork until crumbly.

 

Top & Bake Again: After 30 minutes, carefully 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 for another 20 minutes.

 

Final Check: The filling should be bubbly and thickened. If it still looks too runny, bake for an extra 5 minutes. Cover the crust edges with foil or a pie shield if they’re getting too dark.

 

Cool & Serve: Let the pie cool slightly before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream for peak comfort.