Recipe courtesy of Megan McDiarmid
Rhubarb Peach Pie with a Crunchy Macaroon Topping
- Level: Easy
- Yield: 1 (9-inch) pie
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
Topping:
2 1/2 cups crumbled coconut macaroons (if you make your own, bake them about
3/4 cup whole pecans
1/4 cup light brown sugar
6 tablespoons cold sweet butter, cut into 1/4-inch cubes
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:
- Put all ingredients into a food processor and pulse until mixture resembles a coarse meal.