Fresh Rhubarb Peach Pie

Fresh Rhubarb Peach Pie Recipe - Delicious and Easy to Make

Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Fresh Rhubarb Peach Pie is a delightful dessert that combines the tartness of rhubarb with the sweetness of fresh peaches. This classic pie is perfect for summer gatherings and is sure to be a hit with family and friends.

History

The combination of rhubarb and peaches in a pie is a classic American dessert that has been enjoyed for generations. Rhubarb has long been a popular ingredient in pies, as its tart flavor pairs well with sweet fruits like peaches. This recipe is a modern twist on a traditional favorite, perfect for showcasing the flavors of the season.

Ingredients

Pastry for 9-inch two-crust pie
2 cups rhubarb, cut into 0.5-inch pieces
3 cups sliced fresh peaches
1.33 cups sugar
0.5 tsp grated orange peel
0.33 cup all-purpose flour
0.25 tsp ground cinnamon
2 tbsp butter or margarine
Additional cinnamon and sugar

How to prepare

Preheat the oven to 425°F (218°C).
Line a pie pan with half of the pastry.
Roll out the remaining dough and set it aside.
Combine the rhubarb and peaches.
Mix together the sugar, orange peel, and cinnamon; stir it into the fruit mixture.
Turn the mixture into the pie pan and dot it with butter.
Moisten the edge of the bottom crust and cover it with the top crust.
Cut slits in the top crust.
Seal the edges and flute them.
Sprinkle the crust with additional cinnamon and sugar.
Cover the edge of the pie with foil to prevent overbrowning.
Bake for 35 to 45 minutes, or until the juices bubble through and the crust is brown.
Remove the foil for the last 15 minutes of baking.
Serve the pie barely warm.

Variations

Add a sprinkle of nutmeg or ginger to the fruit mixture for a warm, spicy flavor.
Substitute half of the peaches with berries for a mixed fruit pie.
Top the pie with a crumb topping made from oats, flour, sugar, and butter for added texture.

Cooking Tips & Tricks

Be sure to cut the rhubarb into small pieces to ensure that it cooks evenly in the pie.

- Use ripe, juicy peaches for the best flavor in this pie.

- If the pie crust starts to brown too quickly, cover it with foil to prevent burning.

- Serve the pie warm with a scoop of vanilla ice cream for a delicious treat.

Serving Suggestions

Fresh Rhubarb Peach Pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

Be sure to preheat the oven before baking the pie to ensure even cooking.

- Use a sharp knife to cut the rhubarb and peaches into uniform pieces for a professional-looking pie.

- Allow the pie to cool slightly before serving to allow the filling to set.

Ingredient Substitutions

Use frozen rhubarb if fresh is not available.

- Substitute butter for margarine for a richer flavor.

- Use a store-bought pie crust if you're short on time.

Make Ahead Tips

Fresh Rhubarb Peach Pie can be made ahead of time and stored in the refrigerator for up to two days before serving. Simply reheat in the oven before serving.

Presentation Ideas

Serve the pie on a decorative plate with a dusting of powdered sugar for a beautiful presentation. - Garnish with fresh mint leaves or a slice of peach for an elegant touch.

Pairing Recommendations

Fresh Rhubarb Peach Pie pairs well with a glass of sweet white wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to three days. Reheat in the oven at 350°F (177°C) for 10-15 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Fresh Rhubarb Peach Pie contains approximately 300 calories.

Carbohydrates

Each serving of Fresh Rhubarb Peach Pie contains approximately 50 grams of carbohydrates.

Fats

Each serving of Fresh Rhubarb Peach Pie contains approximately 10 grams of fat.

Proteins

Each serving of Fresh Rhubarb Peach Pie contains approximately 2 grams of protein.

Vitamins and minerals

Fresh Rhubarb Peach Pie is a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains wheat and may contain traces of nuts.

Summary

Fresh Rhubarb Peach Pie is a delicious dessert that is relatively high in carbohydrates and fats. However, it also provides essential vitamins and minerals, making it a tasty treat to enjoy in moderation.

Summary

Fresh Rhubarb Peach Pie is a delicious dessert that combines the tartness of rhubarb with the sweetness of fresh peaches. This classic pie is perfect for summer gatherings and is sure to be a hit with family and friends. Enjoy a slice with a scoop of vanilla ice cream for a truly decadent treat.

How did I get this recipe?

. The combination of tangy rhubarb and sweet peaches seemed like the perfect marriage of two of my favorite fruits. I knew I had to learn how to make this pie, so I set out on a quest to find the perfect recipe.

I first came across the recipe for Fresh Rhubarb Peach Pie in an old cookbook that belonged to my great-grandmother. The pages were yellowed and brittle, but the words were clear and the recipe looked mouth-watering. I knew I had to try it out.

I gathered the ingredients – fresh rhubarb, ripe peaches, sugar, flour, and butter – and set to work in my grandmother's cozy kitchen. As I peeled and chopped the fruit, the sweet aroma filled the room, and I knew I was on the right track.

The recipe called for a flaky pie crust, so I rolled out the dough and carefully lined my pie dish. I filled it with the rhubarb and peach mixture, sprinkled on the sugar and flour, and topped it with butter. As the pie baked in the oven, the tantalizing scent of bubbling fruit and buttery crust wafted through the house.

When the pie emerged from the oven, golden and bubbling, I knew I had created something truly special. The flavors melded together perfectly, the rhubarb adding a tangy kick to the sweet peaches. I couldn't wait to share my creation with my family and friends.

Over the years, I made the Fresh Rhubarb Peach Pie countless times, tweaking the recipe here and there to suit my tastes. Sometimes I added a splash of vanilla extract or a pinch of cinnamon, but the basic recipe remained the same – a celebration of summer fruits in a flaky pie crust.

I learned new tips and tricks from friends and neighbors, each one adding their own twist to the recipe. My neighbor, Mrs. Jenkins, taught me to sprinkle the top of the pie with a dusting of sugar before baking, creating a crunchy, sweet crust. My friend, Sarah, suggested adding a handful of toasted almonds for a nutty crunch.

As the years passed, I became known in my community for my Fresh Rhhubarb Peach Pie. Whenever there was a potluck or gathering, I would be asked to bring my signature dessert. I loved seeing the smiles on people's faces as they took their first bite, the flavors exploding on their taste buds.

One summer, I entered my pie in the county fair baking competition. I spent hours perfecting my recipe, ensuring that every detail was just right. When the judges tasted my pie, their eyes lit up with delight. I knew I had a winner on my hands.

To my surprise and delight, my Fresh Rhubarb Peach Pie took home the blue ribbon. I was overjoyed, my heart swelling with pride. The recipe that had captivated me so many years ago had brought me recognition and accolades.

As I grow older, I cherish the memories of making Fresh Rhubarb Peach Pie in my grandmother's kitchen. The scent of baking fruit, the sound of laughter and conversation, the taste of sweet peaches and tangy rhubarb – these are the moments that I hold dear.

And so, as I pass on this recipe to future generations, I do so with love and joy. May this pie bring you as much happiness and delight as it has brought me. Enjoy every bite, savor every flavor, and create your own memories in the kitchen, just as I have done. Happy baking!