Ingredients
Scale
- 3 cups fresh peaches, peeled and sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 2 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 cup cornstarch
- 1 pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Fresh Ingredients: Wash, peel, and slice the peaches and chop the rhubarb.
- Mix the Filling: In a bowl, combine the peaches, rhubarb, sugar, lemon juice, cinnamon, and cornstarch. Let sit for 15 minutes.
- Cook the Filling: Transfer the mixture to a saucepan and cook over medium heat until it thickens (about 10 minutes).
- Assemble the Pie: Preheat oven to 425°F (220°C). Place the filling in the pie crust, cover, seal, and brush with egg wash. Bake for 30-35 minutes until golden brown.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze wrapped tightly for up to 3 months.
- Pair with vanilla ice cream or whipped cream for serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 260 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg