Name: The BEST Peach Rhubarb Pie Recipe – A Sweet & Tangy Summer Delight
Prep time: 20 min
Cook time: PT-484939H27M59S
Total time: PT-484939H27M59S
Cuisine: American
Ingredients: 3 cups fresh peaches, peeled and sliced; 2 cups fresh rhubarb, chopped; ¾ cup granulated sugar; ¼ cup brown sugar, packed; ¼ cup cornstarch; 1 teaspoon cinnamon; ¼ teaspoon nutmeg (optional); 1 tablespoon lemon juice; Zest of 1 lemon (optional); 1 teaspoon vanilla extract; 2 pre-made pie crusts (or homemade); 1 tablespoon butter, cut into small pieces; 1 tablespoon milk (for brushing); 1 tablespoon sugar (for sprinkling)

The BEST Peach Rhubarb Pie Recipe – A Sweet & Tangy Summer Delight

Freshly baked Peach Rhubarb Pie with golden crust and bubbling fruit filling.

April 26, 2025

Introduction

Peach Rhubarb Pie is the ultimate way to celebrate summer’s bounty, blending sweet peaches and tart rhubarb into a dessert that’s bursting with flavor. If you’ve never paired these two fruits together, you’re in for a treat — the juicy sweetness of ripe peaches balances perfectly with the tangy pop of fresh rhubarb. The result? A pie that’s bright, fresh, and downright irresistible.

What makes this Peach Rhubarb Pie truly special isn’t just its unforgettable flavor, but also how simple it is to prepare. Using just a handful of fresh, seasonal ingredients and a basic pie crust (store-bought or homemade, your choice), you can create a show-stopping dessert that feels right at home at any summer gathering or casual family dinner. No fancy techniques required — just good, honest baking that anyone can master.

In this guide, we’ll walk through everything you need to know to bake the perfect Peach Rhubarb Pie, from choosing the best fruits and preparing the filling to baking tips, storage advice, and even answers to some frequently asked questions. Whether you’re a first-time baker or a seasoned pro, you’ll find all the support you need to bake a pie that’s as beautiful as it is delicious.

Why You’ll Love This Peach Rhubarb Pie

Key Benefits

When it comes to summer desserts, this Peach Rhubarb Pie checks all the boxes. It offers a perfect balance of sweet and tart flavors, with juicy peaches mellowing out the naturally tangy rhubarb. Every bite is bright and refreshing, wrapped in a buttery, flaky crust that practically melts in your mouth.

Beyond its incredible taste, the simplicity of the recipe is a major win. With fresh fruits, pantry staples, and minimal prep work, this pie comes together easily — no complicated techniques or special equipment needed. It’s the kind of recipe you can pull out for a quick weekend treat or a festive celebration.

Even better, it’s adaptable. You can tweak the sweetness, spice it up with cinnamon or nutmeg, or even add a handful of strawberries for an extra burst of flavor. Whether you’re a confident baker or just starting out, this recipe sets you up for success.

Suitable For

This Peach Rhubarb Pie is the perfect choice for:

Summer parties and barbecues: Fresh, vibrant, and perfect served slightly warm with a scoop of ice cream.
Family gatherings: Comforting and nostalgic, with flavors that appeal to all ages.
Beginners in baking: Straightforward steps and forgiving ingredients make this a great starter pie for new bakers.

Ingredients for Peach Rhubarb Pie

Core Ingredients

Fresh Peaches: Ripe but firm peaches give the pie a sweet, juicy base. Peel and slice them for best results.
Fresh Rhubarb: Cut into ½-inch pieces, rhubarb provides that signature tartness and a beautiful color contrast.
Granulated Sugar: Sweetens the filling and balances the rhubarb’s sharpness.
Brown Sugar: Adds depth and a hint of caramel flavor.
Cornstarch: Thickens the filling to the perfect consistency, preventing a runny pie.
Ground Cinnamon and Nutmeg (optional): Warm spices that complement the fruit beautifully.
Lemon Juice and Zest: Brightens the flavors and enhances the natural fruitiness.
Vanilla Extract: Adds a sweet, aromatic depth to the filling.
Pie Crusts: Store-bought for convenience or homemade if you prefer.
Butter: Dotted over the filling for added richness and moisture.
Milk and Sugar (for topping): Brushed on the crust to create a golden, lightly sweet finish.

Substitutions and Tips

Substituting Peaches: Nectarines can easily stand in if peaches aren’t available. They don’t require peeling and offer a similar flavor.
Substituting Rhubarb: In a pinch, cranberries or strawberries can replace rhubarb for a different but delicious twist.
Using Frozen Fruit: Thaw and drain thoroughly to avoid excess moisture, and slightly increase the cornstarch.
Adjusting Sweetness: If your fruits are extra sweet or tart, feel free to tweak the sugar amounts to suit your taste.
Boosting Flavor: A sprinkle of cardamom or a splash of almond extract can add a new dimension to the pie.

Best Fruits for a Perfect Peach Rhubarb Pie

Choosing the right fruits is key to creating a Peach Rhubarb Pie that’s bursting with flavor and holds its structure beautifully.

Best Peaches: Look for freestone peaches — they’re easier to pit and tend to have the right balance of sweetness and firmness. The peaches should be fragrant, with a little give when gently pressed but not overly soft.

Freshest Rhubarb: Seek out rhubarb stalks that are firm and brightly colored, ranging from deep red to pale pink. Avoid stalks that are limp or heavily bruised, as these are signs of age.

Fresh vs. Frozen: Whenever possible, opt for fresh fruit. Fresh peaches and rhubarb provide the best texture and flavor, and they release just the right amount of juice when baked. If using frozen fruit, take extra care to drain it well and adjust your thickener slightly to compensate.

How to Make Peach Rhubarb Pie

Baking a homemade Peach Rhubarb Pie might sound intimidating, but trust me — it’s easier than you think. With fresh ingredients, a little care, and a few simple techniques, you’ll have a pie that’s worthy of any summer celebration. Here’s exactly how to make it step-by-step.

Step 1: Prepare the Filling

Start by placing your sliced peaches and chopped rhubarb into a large mixing bowl. Add the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg (if using), lemon juice, lemon zest, and vanilla extract. Gently toss everything together until the fruits are evenly coated.

The key here is to mix carefully and avoid over-macerating the fruit. Stir just until combined — you want the juices to stay mostly inside the fruit, not pooling in the bottom of the bowl. If the filling sits too long, the fruit will release too much liquid, leading to a runny pie. Once mixed, set the filling aside while you prepare the crust.

Step 2: Prepare the Pie Crust

Roll out one of your pie crusts and gently fit it into a 9-inch pie dish. Press it lightly into the bottom and up the sides, smoothing out any air bubbles. Be careful not to stretch the dough, as this can cause it to shrink when baked.

Trim the edges of the crust, leaving about half an inch overhang. This extra dough will help you seal the top later. If using homemade crust, make sure it stays cold to maintain flakiness. A few quick minutes in the fridge can work wonders if the dough feels too soft.

Step 3: Assemble the Pie

Spoon the prepared fruit filling into the crust, spreading it out evenly. Dot the top of the filling with small pieces of butter, which will melt during baking and add richness.

Next, roll out your second pie crust. You can either lay it whole over the top or cut it into strips to create a beautiful lattice pattern. Either way, make sure to seal the edges by pinching the top and bottom crusts together, then crimp decoratively with your fingers or a fork. If using a full top crust, cut a few slits to allow steam to escape.

Step 4: Bake the Pie

Before placing the pie in the oven, brush the top crust lightly with milk (or an egg wash for extra shine) and sprinkle with a little granulated sugar. This simple step gives the crust that irresistible golden sparkle.

Bake the pie in a preheated 375°F (190°C) oven for 45 to 50 minutes. The crust should turn a deep golden brown, and you’ll see the filling bubbling through the vents or lattice. That bubbling is a sure sign the filling has thickened properly.

If the edges brown too quickly, loosely cover them with foil halfway through baking to prevent burning.

Step 5: Cool and Serve

As tempting as it might be, resist the urge to slice into the pie right away. Let it cool on a wire rack for at least 1 to 2 hours. Cooling is essential — it allows the filling to set up properly so you get clean, beautiful slices.

Serve the Peach Rhubarb Pie slightly warm or at room temperature. It pairs perfectly with a scoop of vanilla ice cream or a generous dollop of whipped cream for an extra indulgent touch.

Tips for Success

A few smart tips can make the difference between a good pie and a truly unforgettable one.

Avoid Runny Fillings: Be careful not to overmix the fruit, and always use the right amount of thickener (cornstarch in this case). Letting the pie bake until you see clear bubbling through the top is another key.
Prevent Soggy Crusts: Bake the pie on the lower rack of your oven, which ensures the bottom crust cooks through and becomes beautifully crisp. If your oven runs cool, consider using a baking stone or preheating a baking sheet underneath the pie.
Achieve a Beautiful Golden Color: Don’t skip the milk or egg wash. It helps the crust brown evenly and creates that classic bakery-style finish.

How to Store Peach Rhubarb Pie

Keeping your Peach Rhubarb Pie fresh is simple with the right storage methods.

At Room Temperature

After cooling completely, the pie can be kept loosely covered at room temperature for up to 2 days. A pie dome or a simple piece of foil works well. Be sure the kitchen isn’t too warm or humid to avoid spoilage.

In the Refrigerator

If you need to store it longer, cover the pie tightly with plastic wrap or foil and refrigerate it. It will stay fresh for about 4 to 5 days. Let refrigerated slices come to room temperature or gently warm them before serving for the best texture and flavor.

Freezing Tips

To freeze the pie, wrap it securely in plastic wrap and then foil. A fully baked pie can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F (175°C) until warmed through, about 20 minutes. Individual slices can also be frozen for quick, single-serve treats.

Frequently Asked Questions (FAQs)

Can I use frozen peaches or rhubarb?

Yes, you absolutely can use frozen peaches or rhubarb if fresh is not available. However, it’s essential to thaw them completely and drain off any excess liquid. Frozen fruit tends to release more moisture as it defrosts, so pat it dry with paper towels to prevent a watery filling. You may also want to add an extra tablespoon of cornstarch to the filling mixture to help thicken the juices during baking.

How do I prevent a soggy bottom crust?

One of the best tricks for avoiding a soggy bottom crust is blind baking. To do this, partially bake the bottom crust before adding the filling. Line the fitted crust with parchment paper, fill it with pie weights or dried beans, and bake it at 375°F for about 15 minutes. Remove the weights and bake for another 5 minutes until lightly golden. This gives the crust a head start and ensures it stays crisp even with juicy fillings.

Can I make this pie gluten-free?

Definitely. Simply swap the traditional pie crust for a gluten-free pie crust. Many excellent pre-made options are available in stores, or you can make your own using a gluten-free flour blend. Make sure to handle the gluten-free dough gently, as it tends to be a bit more delicate.

Do I need to peel the peaches?

Peeling the peaches is recommended for a smoother filling texture, but it’s not strictly necessary. If you like a more rustic pie with extra fiber and a pop of color, you can leave the skins on. To peel peaches easily, blanch them in boiling water for 30 seconds, then plunge into ice water — the skins will slip right off.

Related Recipes You Might Love

If you loved this Peach Rhubarb Pie, you might also enjoy these fruit-based desserts from La Cuisine des Souvenirs:

Clafoutis aux Pêches – Un Dessert Fruité et Fondant: A soft peach dessert that’s simple and bursting with flavor.
Tarte aux Fraises et aux Spéculoos Sans Cuisson: A no-bake strawberry tart perfect for warm days.
Gâteau à l’Ananas Facile et Moelleux: A fluffy pineapple cake that’s moist and easy to make.

Conclusion

Baking a Peach Rhubarb Pie is one of those simple pleasures that feels like a celebration of the season. With its vibrant sweet-tart flavor, buttery crust, and easy preparation, it’s a dessert you’ll want to make again and again. Whether you’re serving it at a summer gathering or enjoying a slice on a quiet afternoon, this pie never disappoints.

Give it a try and experience the magic yourself. And if you do, don’t forget to save this recipe, share it with friends and family, or leave a comment letting us know how it turned out. Happy baking!