Recipes and Cooking Rhubarb-Peach Pie 3.0 (1) Add your rating & review This Rhubarb-Peach Pie recipe tastes like summer! To make it, simply fill a buttery crust with fresh or frozen fruit and a few pantry staples. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 5, 2013 Print Rate It Share Share Tweet Pin Email Photo: Peter Krumhardt Prep Time: 30 mins Bake Time: 50 mins Total Time: 1 hrs 20 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 cup fresh sliced, peeled, pitted peaches or frozen unsweetened peach slices 2 cup fresh sliced rhubarb or frozen unsweetened rhubarb 1 cup sugar 3 tablespoon quick-cooking tapioca ¼ cup Grand Marnier or orange juice 2 tablespoon butter, cut up Butter Pastry (see below) 1 egg, beaten Granulated sugar Directions Thaw peaches and rhubarb, if frozen; do not drain. In a large bowl, combine peaches, rhubarb, the 1 cup sugar, tapioca, Grand Marnier or orange juice, and butter. Cover; let stand 15 minutes. Meanwhile. prepare Butter Pastry. On a lightly floured surface, flatten one of the dough balls. Roll from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Preheat oven to 375°F. Spoon fruit mixture into pastry-lined pie plate. Trim pastry 1/2 inch beyond edge of pie plate. Roll remaining dough ball to a 12-inch circle; cut dough into 1/2 to 3/4-inch-wide strips. Weave the strips over fill for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips, trimming strips as necessary; seal and crimp edge. Combine beaten egg and 1 tablespoon water; brush over pastry. Sprinkle lightly with sugar. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake 25 to 30 minutes more or until top is golden and filling is bubbly. Serve warm. Butter Pastry: In a large bowl, combine 2 1/2 cups all-purpose flour and 3/4 teaspoon salt. Using pastry blender, cut in 1/2 cup butter-flavored or plain shortening and 7 tablespoons butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon of cold water at t time, until all the dough is moistened (6 to 7 tablespoons total). Divide dough into two balls. Rate it Print Nutrition Facts (per serving) 427 Calories 25g Fat 46g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 427 % Daily Value * Total Fat 25g 32% Saturated Fat 12g 60% Cholesterol 61mg 20% Total Carbohydrate 46g 17% Protein 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.