by Tammy L Mahan

Created on: November 22, 2008

Rhubarb peach pie is one of my favorite pies. This pie is sweet and tangy and will delight your sweet tooth!

Ingredients

Crust
2 cups of all purpose flour
1/2 cup of unsalted butter (chilled and cubed)
5 tablespoons of ice water
3 tablespoons of vegetable shortening
1 egg yolk
1 tablespoon of lemon juice
1/2 teaspoon salt

Filling
2 large ripe peaches (peeled and sliced)

1/2 cup of Rhubarb (sliced)
1/2 cup of granulated sugar
2 tablespoons of all purpose flour
2 teaspoons of vanilla
1 tablespoon of sugar
1 teaspoon of melted butter or margarine

Combine flour and salt in a blender and add butter and shortening and process until the mixture resembles coarse bread crumbs. With the motor running add egg yolk, lemon juice and enough water for the mixture to form soft dough. Divide the dough into 2 pieces and flatten into 2 thick disks one bigger than the other. Wrap the disks in plastic wrap and refrigerate for a couple of hours.

Preheat oven to 400 degrees. Grease a 9 inch spring form pan and press the larger disk of the unbaked crust in the bottom and sides of the pan. Combine flour and 1 tablespoon sugar and sprinkle on the crust.

Combine 1/2 cup sugar, Rhubarb and vanilla and arrange the mixture and peaches on top of the crust. Place the remaining disk of unbaked crust on the top of the fruit mixture and crimp the edges. Brush the dough with melted butter and cut vents into the dough. Bake for 40 minutes and serve after cooling.

If you prefer a Rhubarb pie with the peaches on the side then I'm sure this next recipe will be perfect for you.

Crust
2 cups of all purpose flour
1/2 cup of unsalted butter (chilled and cubed)
5 tablespoons of ice water
3 tablespoons of vegetable shortening
1 egg yolk
1 tablespoon of lemon juice
1/2 teaspoon salt

FILLING
3 cups of Rhubarb (sliced)
1/2 cup of granulated sugar
2 tablespoons of all purpose flour
2 teaspoons of vanilla
1 tablespoon of sugar
1 teaspoon of melted butter or margarine

Combine flour and salt in a blender and add butter and shortening and process until the mixture resembles coarse bread crumbs. With the motor running add egg yolk, lemon juice and enough water for the mixture to form soft dough. Divide the dough into 2 pieces and flatten into 2 thick disks one bigger than the other. Wrap the disks in plastic wrap and refrigerate for a couple of hours.

Preheat oven to 400 degrees. Grease a 9 inch spring form pan and press the larger disk of the unbaked crust in the bottom and sides of the pan. Combine flour and 1 tablespoon sugar and sprinkle on the crust.

Combine 1/2 cup sugar, Rhubarb and vanilla and arrange the mixture on top of the crust. Place the remaining disk of unbaked crust on the top of the rhubarb mixture and crimp the edges. Brush the dough with melted butter and cut vents into the dough. Bake for 40 minutes and serve after cooling. Add a small mound of vanilla ice cream to the top of the slice of pie and top with a few peach slices.

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