RHUBARB PEACH PIE WITH A CRUNCHY MACAROON TOPPING
Steps:
- 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.
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Misra Muse
muse.misra@yahoo.comThis pie was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling if you don't like your pies too sweet.
umer choduhary
c@aol.comI've made this pie several times now, and it's always a favorite. The crust is flaky, the filling is delicious, and the macaroon topping is the perfect finishing touch.
Mr LaH√úrEy
l.m@gmail.comThis pie was easy to make and turned out great! The only thing I would change is to add a little more sugar to the filling. Overall, I'm very happy with this recipe.
Roaster Raja
r-roaster@gmail.comI made this pie for a group of friends, and it was a huge hit! Everyone loved the combination of rhubarb and peach, and the macaroon topping was a nice touch. I would definitely recommend this recipe.
Kareem sharawy
kareem28@hotmail.frThis pie was absolutely delicious! The filling was sweet and tart, and the macaroon topping was perfectly crunchy. I will definitely be making this pie again.