Sweet peaches and tart rhubarb combine in this Roasted Peach & Rhubarb Pie for a slice that screams late spring/early summer. Roasting the fruit helps draw out the juices, allowing you to control the amount of juice that comes out while the pie is baking just a little bit better than usual, and it makes the flavors pop for ultimate tastiness.
Have I waxed poetic about my love for rhubarb yet? I went most of my life without ever having had the vegetable (although it is legally recognized as a fruit), but ever since I sought it out and started using it in my baking, I’ve become obsessed. Rhubarb brings a tartness that just begs to be paired with a sweet fruit (see the popularity of strawberry rhubarb), and peaches definitely fit that profile.
This pie is sweet and tart and can be made with either a homemade pie dough or with a pre-made boxed crust. The roasting of the fruit couldn’t be easier (just toss it all onto a baking sheet with a bit of honey and bake until the juices run and the peaches and rhubarb become tender), and the filling is tossed with flour for thickening, a little bit of sugar, and some cardamom for a citrusy, floral kick that pairs well with both the peach and rhubarb.
This is a pie where the fruit stands out, where the flavors are celebrated rather than masked, and the natural sweetness with the kick of tart rhubarb ensure that each bite will bring a smile to your face.
Print Recipe
Roasted Peach & Rhubarb Pie
Sweet and tart with a buttery crust, this Roasted Peach & Rhubarb Pie is everything you could ask for in a fruit pie. Roasting the fruit first helps pull out some of the juices, keeping them from sogging up the bottom of the pie while baking while also amplifying the peach and rhubarb flavors. Topped with a flaky, buttery crust and sprinkled with a crunch of turbinado sugar, this pie is absolutely delicious.
Yields: 10-12 slices
In a medium bowl, whisk together the flour, granulated sugar, and salt. Using your finger tips, rub in the cold cubes of butter until you have mostly pea-sized chunks of butter covered in flour with a few larger chunks as well. Using a knife or your fingertips, stir in the vodka and apple cider vinegar until large clumps begin to form. Add in the ice water 1 Tbsp at a time until you can form the dough into a ball. Divide the dough in half and form into two balls, using your fingertips to pinch together any dry bits into the dough. Shape the dough into two flat discs and wrap in plastic wrap. Chill for 30 minutes to 1 hour.
Lightly flour your countertop or work surface. Roll the dough into a rectangle, about 12" x 4". Fold the top 1/3 of the dough to the center. Fold up the bottom 1/3 of dough to overlap with the top half. Rotate the dough 90 degrees and repeat the rolling and folding process. Rotate 90 degrees and repeat one more time. Wrap in plastic. Using a rolling pin, gently press down to flatten the dough and bring any remaining dry bits at the edges together. Allow the dough to chill and rest in the refrigerator for at least 1 hour or overnight.
Roasted Peach & Rhubarb Pie
Preheat the oven to 375°F and line a large baking sheet with parchment paper. Toss the chopped peaches and rhubarb onto the baking sheet and drizzle 2 Tbsp of honey over the fruit, stir to coat. Bake on the middle rack of the oven for 25-30 minutes, stirring halfway through. (If using frozen fruit, add 5 minutes to the bake time). The juices will begin to evaporate and the peaches and rhubarb will be tender.
Remove the roasted fruit from the oven. Using a slotted spoon, transfer to a dish or a bowl and allow the fruit to cool completely.
In a medium bowl, whisk together the flour, granulated sugar, light brown sugar, cardamom, and salt. Toss the cooled fruit into this mixture until completely coated.
Grease a 9" pie dish. (If using homemade pie dough, roll out one of the discs until it's about 1/4" thick and larger than your pie dish.) Gently place the dough into the prepared pie dish, pressing against the sides to fit the dough snug into the dish.
Sprinkle the almond flour on the bottom of the pastry and spoon the fruit mixture over it. Dot with pieces of butter and cover with the second sheet of pie dough and crimp as desired.
Chill the pie in the refrigerator or freezer for 30 minutes. While the pie is chilling, preheat the oven to 425°F and place a large baking sheet on the bottom rack of the oven to preheat.
Remove the chilled pie from the refrigerator/freezer. Brush the top of the pie with the egg wash and sprinkle with turbinado/raw sugar. Use a knife to pierce a couple of vents into the top layer of dough.
Place the pie dish on the preheated baking sheet and return to the center rack of the oven. Bake for 40 minutes. Cover the pie with foil to keep the pastry from getting too dark. Continue to bake 15-20 minutes until the juices begin to bubble and the pastry is cooked through. Transfer the pie dish to a cooling rack and allow to cool completely before slicing.
For the pie filling, you have listed 3/4 cup flour and 1/4 cup sugar. I believe these amounts are mixed up!
I made this pie dough and it’s seriously the best I’ve ever made, in 40 years of baking!
For the pie filling, you have listed 3/4 cup flour and 1/4 cup sugar. I believe these amounts are mixed up!
I made this pie dough and it’s seriously the best I’ve ever made, in 40 years of baking!