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)
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
Directions
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.
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
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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By binx9919_4604640
South Lyon, MI
on January 15, 2006
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This was an excellent crowd pleaser. However, one tip, you may want to invest in a pie baking sheet to catch the juices that overflow rather than having them fall to the bottom of the oven. I do agree that the pie is a bit of work, however the results are fantastic!
By teric_2967286
madison, NJ
on June 26, 2005
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This had the potential of being great. The topping was super. But, without gelatin or cornstarch, the peaches were way too soupy -- the mixture turned the crust to mush. And, you MUST cook the rhubarb first --even thinly sliced, it was still crunchy. And you couldn't have cooked it longer without the crust burning.
WHAT A LOT OF WORK AND INGREDIENTS -- WASTED!
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