Tangy rhubarb pie has long been a favorite of the Pennsylvania Dutch. Adding fresh summertime peaches to this dessert only makes it better. Peel the peaches only if you care to, as the best end result is a matter of taste. Serve the pie slightly warm, with a big scoop of vanilla ice cream or frozen yogurt.
- For the Crust:
- 2 cups all-purpose flour, plus flour for rolling
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled, cut into small pieces
- 3 tablespoons vegetable shortening, chilled
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 4-5 tablespoons ice water
- For the Filling:
- 3 rhubarb stalks, cut into 1/2-inch pieces (about 2 cups)
- 6-7 peaches, peeled or unpeeled, cored and cut into slices 1/2 inch thick (about 4 cups)
- 3 tablespoons fresh lemon juice
- 3/4 cup sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
- 1 egg beaten with 1 tablespoon water
FOR THE CRUST:
In a food processor fitted with the metal blade, combine the flour and salt. Process briefly to blend. Add the butter and shortening, and process until the mixture resembles coarse meal, 5-10 seconds. With the motor running, gradually add the egg yolk, lemon juice and just enough of the ice water for the dough to come together and hold a shape when pressed. Remove the dough from the processor, divide into 2 pieces, one slightly larger than the other, and flatten into 2 thick disks. Wrap the disks in plastic wrap and refrigerate for 1-2 hours.
FOR THE FILLING:
In a large bowl, combine the rhubarb, peaches, lemon juice, sugar, nutmeg, cinnamon and flour, and toss until mixed.
On a lightly floured work surface, roll out the larger of the 2 disks into a round about 11 inches in diameter. Gently ease the pastry round into a deep 9-inch pie plate and press into the plate, crimping the edges about 1/2 inch above the level of the plate rim. Brush the pie crust with the egg-water mixture. Spoon the filling into the dish.
On the lightly floured work surface, roll out the remaining disk into a round about 10 inches in diameter. Using another pie plate as a guide, cut out a 9-inch round from the dough. Cut the round into strips 1 inch wide.
Preheat an oven to 425 degrees F.
Brush the edge of the bottom crust with a little more of the egg-water mixture. Lay a row of dough strips 3/4 inch apart across the top of the pie. Press the ends firmly to the edge of the crust. Lay the remaining strips in the opposite direction, again pressing them firmly to the edge. Flute the edge decoratively. Brush the pastry edge and strips with the egg-water mixture.
Place the pie on a baking sheet and bake for 10 minutes. Reduce the heat to 350 degrees F, and continue baking until golden brown and bubbling, 35-45 minutes. (Check the pie during baking and cover the edges with aluminum foil if the crust begins to overbrown.)
Transfer to a rack and let cool for at least 20 minutes before serving. Serve warm or at room temperature.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
436 calories; 18g total fat; 84mg cholesterol; 158mg sodium; 64g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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