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Peach Rhubarb Pie from an overhead angle, a slice of pie on a blue and white dessert plate with rhubarb to the left, an elevated pie dish with the remainder of the pie to the back on a red cloth
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Peach Rhubarb Pie

Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Nicole

Equipment

  • Food processor

Ingredients

Crust

  • 1 1/4 c Trim Healthy Mama baking blend
  • 1/4 tsp baking powder
  • 1 tsp xanthan gum
  • 1 1/2 tsp apple cider vinegar
  • 1/2 c butter salted, cold
  • 1 tbsp cold water

Filling

  • 3 c rhubarb chopped
  • 2 1/2 c peaches fresh, skinned and chopped
  • 1/4 tsp xanthan gum
  • 1/2 c Truvia sweetener
  • 1/2 tsp salt
  • 1 1/2 tsp psyllium husks whole

Streusel

  • 1/4 c Trim Healthy Mama baking blend
  • 3/4 tbsp Truvia sweetener
  • 1/2 tsp cinnamon ground
  • 2 tbsp butter salted, cold

Instructions

For the Crust

  • Combine all ingredients except water and apple cider vinegar in a food processor.
  • Drizzle in the apple cider vinegar and pulse until combined.
  • Slowly add the water while the food processor is running, adding just enough for the crust to solidify.
  • Grease a 9" pie pan and press the crust into the pan.
  • Press plastic wrap onto crust and refrigerate for 40 minutes. Meanwhile ...

For the Filling

  • Preheat oven to 350°F.
  • Finely dice the rhubarb and place in a medium to large mixing bowl.
  • Skin the peaches, remove the pit, and roughly chop. Add to the mixing bowl with the rhubarb.
  • Sprinkle the xanthan gum, Truvia sweetener, salt, and psyllium husks on the rhubarb and peach mixture.
  • Stir well.
  • Pour over the refrigerated crust.
  • Let sit at room temperature for about 10-15 minutes.
  • Bake for 25 minutes - meanwhile ...

For the Streusel

  • Combine all ingredients in the food processor.
  • Process until evenly combined and butter forms small lumps throughout.
  • Remove the pie from the oven after the 25 minutes have passed. Sprinkle the streusel topping over the hot filling and bake an additional 10-15 minutes or until topping and visible crust edges are golden.
  • Let sit for at least 15 minutes before cutting pie (it will thicken as it cools).
  • Enjoy!