peach rhubarb pie

Peach Rhubarb pIEIn refusing to believe that summer has come to an end, I have decided to continue to bake pies for non-existent picnics. Here is the latest rendition...

Peach Rhubarb Pie (based off this recipe)


6 ripe peaches

3 large rhubarb stalks

3 tbsp. lemon juice

1 tsp. cinnamon

1 tsp. nutmeg

3/4 cup sugar

1/3 cup flour

1 egg beaten with 1 tbsp. water

Pie crust (I swear by this one)


Begin by preheating your oven to 450 degrees. Boil a pot of water (about 4 cups) on the stove, place peaches in boiling water and leave until peach skin begins to wrinkle. Then place peaches in cold water bath (in a bowl), this will make skin easy to peel off! Once peaches are peeled and pitted, slice them into 1/4 inch slices. Slice rhubarb into 1/2 inch pieces (about 2 cups is needed).

In a large bowl combine sliced peaches, cinnamon, nutmeg, sugar, flour and 3 tablespoons lemon juice. Fold together to mix. Split dough into to equal rounds. Roll out first round and place into a buttered pie dish.

Fill pie dish with peach and rhubarb filling. Roll out second half of dough. Slice rolled dough into 1/4 inch strips. Place strips over filling across pie filling first one direction and then perpendicularly.

Brush egg was over entire crust. Bake pie for 10 minutes at 450 degrees, then turn down over to 350 degrees and bake for 30-35 minutes. Let pie rest for 15-20 minutes and then serve!