PEACHES AND RHUBARB PIE

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Makes one 9-inch pie

Sweet and tangy and a little out of the box. Just like my new crush.

You will need: 1 single 9-inch pie crust, blind-baked (here), and Crumble Top (here).

INGREDIENTS

FILLING

7 to 8 medium fresh peaches

4 to 5 stalks fresh rhubarb

1 cup unrefined sugar

¼ cup cornstarch

1 teaspoon vanilla

¼ teaspoon cloves

¾ teaspoon sea salt

Juice and zest of 1 lemon

5 tablespoons water + more to adjust

TOOLS YOU’LL NEED

Cutting board

Knife

Measuring cups and spoons

Microplane grater

Saucepan

Large wooden spoon

Preheat the oven to 425 degrees.

Rinse the peaches and rhubarb.

Pit and slice the peaches, leaving the skins on.

Cut the ends off the rhubarb and chop the stalks into thick slices.

Combine all the filling ingredients in the saucepan.

Bring the mixture to a boil, stirring frequently with the wooden spoon.

If the filling is burning and searing, add slightly more water.

Turn down the heat to low.

Keep cooking and stirring until the mixture is thick.

Let it cool.

Transfer the filling into the prepared pie shell.

Top it with crumble.

Bake the pie for 15 minutes, then reduce the heat to 375 degrees and finish baking for another 20 to 25 minutes or until the filling is bubbling and the crumble is golden brown.

Let the pie cool for 2 hours.

Serve room temperature.