Generally, my rhubarb is done long before I see fresh peaches in my neck of the woods. Not that I actually live in the woods. Just happen to like that idiom and it fits. I think the peaches I bought at Bechdolt’s Orchard were imported from the Carolinas and it is the end of picking my rhubarb but they came together beautifully in this lush pie. I was kinda curious how these two fruits would taste in one pie: in one phrase: lush and delicate. It is a version of my rhubarb custard pie.
It goes together rather quickly especially if you have a stand mixer and had leftover crumbs in the fridge as I did. Suggest you use a potato peeler to cut the skin off the peaches and sliced them on the thin side. Saves the effort of hot water bath poaching which is kinda hot; you will only need 3-4 peaches depending on their size.
This pie is for all the pie lovers who love a fat slice of juicy homemade pie!
Rhubarb Peach Custard Pie
Crust:
1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)
2 Tbsp. sweet rice flour
1 Tbsp. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbsp. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange or lemon juice
Directions:
Mix dry crust ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and lemon juice. Mix briefly until it comes together into big chunks. Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes. Then roll out and put on the parchment lined pan; put back in the fridge while you prepare the filling.
Filling:
4 cups chopped rhubarb (use 3 if your pan is 9 inch)
2 cups fresh peaches, sliced and sprinkled with 1 Tbsp. fresh lemon juice
2/3 cup sugar
¼ cup tapioca flour
¼ tsp. cinnamon
Sprinkle nutmeg
Zest of ½ a lemon, optional
Mix all dry ingredients; pour over fruit and stir up and pour carefully into crust that you rolled out and placed into a 9 or 10 inch pie pan. Top with the following custard mixture you beat in a small mixing bowl:
2 eggs. 1/3 cup whole milk, ¼ tsp. almond extract.
Then top with crumbs:
In stand mixer: ¾ cup brown rice flour mix, ½ cup sugar, ½ tsp. xanthan gum and 1/3 cup cold butter cut into six chunks. Mix until the butter is in fine crumbs well blended with the dry ingredients. I use about half a batch of crumbs on top of my crumb pies; you can use as much or as little as you like. Don’t press on them; just lightly sprinkle over top of fruit mixture.
Bake at 375 degrees for about 55 to 60 minutes; should be bubbling and lightly browned. Let cool and set for at least 2 hours before cutting.
Brown Rice Flour Mix (same as King Arthur basic gf blend you can buy at Giant)
2 c brown rice flour
2/3 c potato starch – not potato flour!
1/3 c tapioca flour
The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.
My World Without Wheat 