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piece of strawberry rhubarb pie with ice cream
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5 from 1 vote

Rhubarb, Strawberry, Peach Pie

This pie perfectly balances the tart rhubarb with the sweet strawberries and peaches. Use my recipe for a super tender and flaky crust.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: rhubarb pie, strawberry rhubarb pie, summer pie
Servings: 8
Calories: 195kcal
Cost: $5.00

Equipment

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  • 9-inch pie plate
  • pie shield

Ingredients

  • 2 1/2 cups rhubarb fresh
  • 2 1/2 cups peaches
  • 2 1/2 cups strawberries
  • 1 cup sugar
  • 6 tbsp instant tapioca
  • 1 tbsp butter
  • 1 large egg
  • 2 tsp sparkling sugar

Instructions

  • Dice Rhubarb, peal and slice peaches, cut up strawberries.
  • Mix fruit together in a large bowl.
  • Add instant tapioca to sugar and stir to combine.
  • Add sugar to fruit, stir to mix, let sit while roll out the piecrust.
    strawberry rhubarb pie ingredients
  • Place 1 piecrust in pie plate and add fruit mixture trim edges so have only 1 inch of overhang.
  • Dot with the tbsp of butter cut into little pieces.
    strawberry rhubarb pie
  • Place 2nd piecrust over the filling and crimp the edges - cutting off excess pie crust.
  • Brush with egg wash and sprinkle with sparkling sugar.
  • Rest pie in fridge for 30 minutes while oven is heating. This lets the tapioca hydrate before baking. Also cools the crust for a flakier crust.
  • Heat oven to 400 degrees.
  • Line a sheet baking pan with aluminum foil and place on the shelf below the pie to prevent any spill over of the filling from burning onto the bottom of the oven.
  • Bake 425 degrees for 15 minutes.
  • Cover the edges with a pie shield or aluminum foil - to prevent over-browning of the edges.
    pie shield on unbaked pie
  • Turn oven down to 350 degrees and bake for 35 - 40 minutes more until hot and bubbly in the middle. If you use cornstarch or flour as a thickener it is very important to bake until the center is bubbly. If you don't, you will have a cloudy unpleasant-tasting center.
  • Check pie after about 30 minutes and cover loosely with foil if top crust is getting over cooked.
  • Let pie cool on a cooling rack to room temperature or chill before serving.
    strawberry rhubarb pie

Notes

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