RHUBARB PEACH PIE WITH A CRUNCHY MACAROON TOPPING
Steps:
- Preheat the oven to 375 degrees F.
- Mix together flour, sugars, nutmeg, and salt in a bowl. In a large bowl, beat the egg and orange juice together. Add the rhubarb, peaches, and zest. Sprinkle dry ingredients over the top and toss gently to combine.
- Pour the filling into the piecrust. Sprinkle with topping and bake on the bottom 1/3 of the oven for about 1 hour, until the filling bubbles.
- Put all ingredients into a food processor and pulse until mixture resembles a coarse meal.
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Aiden Jules
jules-aiden@yahoo.comThis is my new favorite rhubarb pie recipe!
Alastair Ingason
alastairi74@yahoo.comI would definitely make this pie again.
Innocent Kafuramika
ikafuramika30@yahoo.comOverall, I thought this pie was just okay.
Abdullah Gi
a_gi@gmail.comI had some trouble getting the crust to brown evenly.
Luke Parcel
p.luke@hotmail.frThe macaroon topping on this pie is a bit too sweet for my taste.
Armando Cervantes
a.cervantes@gmail.comI'm not a huge fan of rhubarb, but I loved this pie.
Yasmeen bibi
y-b97@yahoo.comThis pie is perfect for a summer potluck.
Khan Nawaz
n.khan79@aol.comI used frozen rhubarb and peaches for this pie, and it turned out great.
Suleiman Ali
a.s@gmail.comThis pie is a bit time-consuming to make, but it's definitely worth the effort.
Humble onyeoma
o88@yahoo.comI love the crunchy macaroon topping on this pie. It adds a nice textural contrast to the soft filling.
Aarti Das
aarti@gmail.comThis rhubarb peach pie was a hit with my family! The crust was flaky and the filling was perfectly balanced between tart and sweet.