It’s spring, and rhubarb has made an appearance in the market. Usually that would result in a strawberry rhubarb pie, but I decided to shake things up and substitute peaches for the strawberries. It was heavenly!
For the pie crust:
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1 stick butter, cut into cubes
- 1/4 cup ice water
1. Put flour, butter, and salt in a food processor with a metal blade pulse until mixture resembles coarse meal.
2. Add ice water until the dough begins to clump together. Form into a disc and wrap in plastic wrap and let chill in the refrigerator.
For the filling:
- 3 cups rhubarb, chopped
- 2 cups peaches, chopped (fresh or thawed and well drained if frozen)
- 1/2 cup flour
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- pinch of salt
For the streusel topping:
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 teaspoon cinnamon
- Roll out the pie crust pressing it into a 9″ pie plate. Chill in the refrigerator while preparing the filling to help prevent a soggy bottom. Preheat oven to 425º.
- In a large bowl, toss the rhubarb and peaches with the flour, sugar, vanilla, and salt until well coated.
- Spoon the fruit into the pie crust, and place on a baking sheet. Bake for 30 minutes at 425º.
- While the pie is baking, make the streusel topping. Mix together the flour, sugar, butter, and cinnamon using a fork or your fingers to make a crumbly mixture.
- After the initial 30 minutes of baking remove the pie from the oven, and sprinkle the streusel topping over the fruit. Lower the oven temperature to 375º and return the pie to the oven.
- Bake for another 20 minutes. The pie is done when the filling is bubbling and looks thickened.
- Let the pie cool for at least 30 minutes, serve warm or at room temperature.
