Rhubarb is so in-season up in the Northern states that the season is almost over. With that being said, when we went on a recent trip to Pennsylvania, I had to grab some rhubarb! Tie that together with the peaches we purchased on the way back home (going through Georgia) and you get this sweet and tangy peach rhubarb pie.
Don’t have peaches or rhubarb? Try this delicious dairy-free blueberry “cream” pie – with a dairy option so everyone is happy!
Since rhubarb is a special treat here in Florida, I knew that I had to make this recipe count (one and done, ya know?!).
Next year, when we (hopefully) head back up North I can get more rhubarb and play with some other recipes, but for now, this peach rhubarb pie hit the spot without being too over-done (like strawberry rhubarb). Although, don’t get me wrong – strawberry rhubarb is definitely delicious!
Easy Peasy:
As far as fruit pies go, it doesn’t get much easier than this. Essentially you chop and mix, throw in the crust (which whirs together super easily in the food processor), and bake! You do have to remember to throw on the streusel in the last fifteen minutes or so of baking, but that’s a quick, easy step too.
Increase the baking time by about ten minutes or so if your rhubarb is still a little on the crunchy side at the end of 40 minutes – but keep an eye on your streusel that it doesn’t burn. If it gets too dark with time left on the clock, put a foil tent over the top of it to protect it from getting any darker.
Peach Rhubarb Pie Equipment:
Although a food processor is highly recommended, it is by no means required for this recipe. You could easily toss all of the crust ingredients in a bowl and blend with a pastry blender or by hand. Press the crust as usual into the greased pie plate, and repeat the process with the streusel while the rest of the pie is baking (minus the pressing into the pie plate part).
A standard sized (about 9″) pie plate is also recommended (and typically easily found in most kitchens) but in a pinch an 8 x 8 casserole dish could potentially do the trick.
Ingredients:
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You could probably get by with substituting glucomannan for the xanthan gum in this recipe, but it’s a substitution I have yet to try.
For the very adventurous cook, you could try substituting about a tsp of Trim Healthy Mama baking blend for the psyllium husks. Again, I have not tried this substitution. The psyllium husks are what helps the pie to thicken as the juices release while it bakes … so if you switch out the psyllium husks and your peach rhubarb pie doesn’t thicken properly, that may be why.
The Truvia sweetener I use is the one in the small jar with only three ingredients – erythritol, stevia, and natural flavors. Larger sizes generally have other, off plan ingredients – so be sure to read the ingredient list before purchasing.
Trim Healthy Mama Fuel Type:
If you have a small slice, this peach rhubarb pie is a Trim Healthy Mama S fuel. Any more than a small slice (approximately 12 servings), then you have entered Trim Healthy Mama crossover (XO) territory.
Technically, this pie is a few grams over the carb limit for S fuel types, but on Trim Healthy Mama we don’t split hairs or nitpick over calorie/carb limits – just ebb on the side of caution with serving this particular pie and go smaller (unless you are wanting a crossover).
Peach Rhubarb Pie
Equipment
- Food processor
Ingredients
Crust
- 1 1/4 c Trim Healthy Mama baking blend
- 1/4 tsp baking powder
- 1 tsp xanthan gum
- 1 1/2 tsp apple cider vinegar
- 1/2 c butter salted, cold
- 1 tbsp cold water
Filling
- 3 c rhubarb chopped
- 2 1/2 c peaches fresh, skinned and chopped
- 1/4 tsp xanthan gum
- 1/2 c Truvia sweetener
- 1/2 tsp salt
- 1 1/2 tsp psyllium husks whole
Streusel
- 1/4 c Trim Healthy Mama baking blend
- 3/4 tbsp Truvia sweetener
- 1/2 tsp cinnamon ground
- 2 tbsp butter salted, cold
Instructions
For the Crust
- Combine all ingredients except water and apple cider vinegar in a food processor.
- Drizzle in the apple cider vinegar and pulse until combined.
- Slowly add the water while the food processor is running, adding just enough for the crust to solidify.
- Grease a 9" pie pan and press the crust into the pan.
- Press plastic wrap onto crust and refrigerate for 40 minutes. Meanwhile ...
For the Filling
- Preheat oven to 350°F.
- Finely dice the rhubarb and place in a medium to large mixing bowl.
- Skin the peaches, remove the pit, and roughly chop. Add to the mixing bowl with the rhubarb.
- Sprinkle the xanthan gum, Truvia sweetener, salt, and psyllium husks on the rhubarb and peach mixture.
- Stir well.
- Pour over the refrigerated crust.
- Let sit at room temperature for about 10-15 minutes.
- Bake for 25 minutes - meanwhile ...
For the Streusel
- Combine all ingredients in the food processor.
- Process until evenly combined and butter forms small lumps throughout.
- Remove the pie from the oven after the 25 minutes have passed. Sprinkle the streusel topping over the hot filling and bake an additional 10-15 minutes or until topping and visible crust edges are golden.
- Let sit for at least 15 minutes before cutting pie (it will thicken as it cools).
- Enjoy!
Did you try this recipe? What did you think? Let me know in the comments below.
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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