Rhubarb Peach Pie with a Crunchy Macaroon Topping Recipe

Name: Rhubarb Peach Pie with a Crunchy Macaroon Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 prebaked 9-inch pie shell made with butter (make rim crust thick so it will not get too dark during it's second baking); 5 tablespoons all-purpose flour; 3/4 cup sugar; 1/4 cup brown sugar; 1/4 teaspoon grated nutmeg; 1/2 teaspoon salt; 1 egg; 1 orange, zested and juiced; 14 ounces chopped rhubarb; 12 ounces peeled, sliced peaches; Topping, recipe follows; 2 1/2 cups crumbled coconut macaroons (if you make your own, bake them about; 25 degrees lower than the recipe calls for, so that they will dry out with no browning); 3/4 cup whole pecans; 1/4 cup light brown sugar; 6 tablespoons cold sweet butter, cut into 1/4-inch cubes

Servings: persons

1 prebaked 9-inch pie shell made with butter (make rim crust thick so it will not get too dark during it's second baking)
5 tablespoons all-purpose flour
3/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 egg
1 orange, zested and juiced
14 ounces chopped rhubarb
12 ounces peeled, sliced peaches
Topping, recipe follows
2 1/2 cups crumbled coconut macaroons (if you make your own, bake them about
25 degrees lower than the recipe calls for, so that they will dry out with no browning)
3/4 cup whole pecans
1/4 cup light brown sugar
6 tablespoons cold sweet butter, cut into 1/4-inch cubes

1
Preheat the oven to 375 degrees F.
2
Mix together flour, sugars, nutmeg, and salt in a bowl.
3
In a large bowl, beat the egg and orange juice together.
4
Add the rhubarb, peaches, and zest.
5
Sprinkle dry ingredients over the top and toss gently to combine.
6
Pour the filling into the piecrust.
7
Sprinkle with topping and bake on the bottom 1/3 of the oven for about 1 hour, until the filling bubbles.
8
Put all ingredients into a food processor and pulse until mixture resembles a coarse meal.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 prebaked 9-inch pie shell made with butter (make rim crust thick so it will not get too dark during it's second baking), 5 tablespoons all-purpose flour, 3/4 cup sugar, 1/4 cup brown sugar, and more.

Yes, Rhubarb Peach Pie with a Crunchy Macaroon Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Peach Pie with a Crunchy Macaroon Topping

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