Rhubarb & Peach Pie

8.8.16


This is such a perfect summer pie! It's so easy and so good. I have yet to master the perfect pie dough so I just used the pre-made frozen one but it turned out great. Feel free to make your own dough.



Here's what you'll need:

  • 1.5 cups of rhubarb (chopped into 1/4" pieces)
  • 3 peaches (cut into 1/2" slices)
  • 2 deep dish pie doughs
  • 2 teaspoons vanilla extract
  • 2/3 cup- 1 cup brown sugar
  • 3 tablespoons cornstarch 
  • splash of lemon juice (about 1 teaspoon)
  • pinch of salt
  • 1 egg
  • 1 tablespoon milk
  • 1 tablespoon white sugar
  • whipped cream or vanilla ice cream (optional- for topping)

Step One:

Preheat oven to 400oF. Mix together the rhubarb, peaches, vanilla, brown sugar, cornstarch, lemon juice, and salt. Let the mixture sit for 20-30 minutes. 


Step Two:

Spread some flour on a clean counter and roll out one of the pie doughs with a rolling pin. Take a pizza cutter and slice the pie dough into strips. You can make them all the same size, you can slip some of them thinner, some thicker, braid some of them, whatever you want! 

Step Three: 

Place the rhubarb/peach mixture into the other pie dough. Then place the strips of dough on top of the mixture. Once you have them placed the way you want, cut off the excess and pinch the edges upwards. Get creative with the top dough! 


Step Four:

In a small bowl, whisk the egg and milk together and brush the top of the pie with the egg wash. Then sprinkle some white sugar on top. 

Step Five:

Cover the pie with aluminum foil and bake for 20 minutes at 400oF. Turn your oven down to 350oF. Remove foil and bake for another 30 minutes or until the crust is a light brown. Remove from oven and let cool for 30 minutes before eating.



Enjoy! xo

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