Rhubarb Peach Pie with a Crunchy Macaroon Topping

1 (9-inch) pie
  • 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)
  • For the filling:
  • 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
  • Topping:
  • 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
For the filling:
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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