Description
A delightful dessert combining sweet peaches with tangy rhubarb. Perfect for summer picnics and holiday gatherings.
Ingredients
- 1 pie crust
- 3 cups rhubarb (chopped)
- 2 cups peaches (chopped)
- ½ cup all-purpose flour
- 1½ cups granulated sugar
- 1 pinch salt
- ¼ cup granulated sugar (for streusel topping)
- ½ cup all-purpose flour (for streusel topping)
- ¼ cup butter (softened)
- ½ teaspoon ground cinnamon
Instructions
- Prepare pie crust and chill until ready to use.
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss peaches and rhubarb with sugar, flour, and salt.
- Spread the peach and rhubarb mixture evenly in the prepared pie crust. Place the pie crust over a baking sheet to catch any spills and bake for 30 minutes.
- Meanwhile, in a small bowl, mix together the streusel ingredients until crumbly.
- After 30 minutes of baking, remove the pie from the oven and sprinkle with the streusel topping. Return to the oven and lower the temperature to 375°F (190°C).
- Bake for an additional 20 minutes, covering the crust with a pie shield if it starts getting too dark.
- The filling should be bubbly and thickened when done. If it isn’t, return to the oven for 5 more minutes to thicken it up.
- Serve warm or at room temperature with a scoop of vanilla ice cream.
Notes
Fresh fruits are key for the best flavor. Allow the pie to cool completely before cutting to set the filling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American