Peach rhubarb pie combines the tart taste of spring with summer's sweet fruit. Peach and rhubarb come together under a golden streusel in this perfect fruity pie.
In a large bowl, toss chopped peaches and rhubarb with sugar, flour and salt.
Spread evenly in prepared pie crust. Place pie crust over a baking sheet to catch any bubble overs and bake for 30 minutes.
Meanwhile, in a small bowl mix together streusel ingredients until crumbly.
After 30 minutes of baking, remove pie from oven and sprinkle with streusel topping. Return to the oven and lower temperature to 375°F.
Bake for an additional 20 minutes, covering crust with a pie shield if it starts getting too dark.
The filling should be really bubbly and thickened when it's done. If it isn't return to the oven for 5 more minutes until it is, otherwise you'll have a soupy pie.
Serve warm or at room temperature with a scoop of vanilla ice cream.
Notes
Fresh, frozen or canned peaches work for this recipe. If using frozen, defrost the peaches and drain off the excess liquid. Similarly, drain canned peaches before using.