Recipe Information
- Level: Intermediate
- Yield: 6 to 8 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
Calories: 341 | Total Fat: 19 g | Saturated Fat: 10 g | Carbohydrates: 39 g | Dietary Fiber: 3 g | Sugar: 9 g | Protein: 5 g | Cholesterol: 39 mg | Sodium: 299 mg
- Total: 2 hr
- Prep: 30 min
- Inactive: 30 min
- Cook: 1 hr
Ingredients
- 9 1/2 ounces all-purpose flour, approximately 2 cups
- 1 ounce sugar, approximately 2 tablespoons, plus 1 cup sugar
- 1 tablespoon freshly grated lime zest
- 1 teaspoon kosher salt, plus 1/4 teaspoon
- 4 1/2 ounces unsalted butter, chilled and cut into small pieces, plus extra for dish
- 1 1/2 ounces lard, chilled and cut into small pieces
- 1 1/2 ounces ice water, approximately 3 tablespoons
- 2 tablespoons cornstarch
- 1 pound rhubarb, chopped into 1/2-inch pieces
- 1 pound sliced peaches, peel on and sliced into 1/2 to 1-inch pieces
- 1 tablespoon freshly squeezed lime juice
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Instructions
- Preheat the oven to 375F. Place aluminum foil on the bottom rack to catch drips. Butter a 9x9-inch glass baking dish and set aside. Get ready to craft a flaky, fruit-packed pie that bursts with zesty lime and sweet-tart flavors!
- In a food processor, pulse flour, 1 ounce sugar, lime zest, and 1 teaspoon salt 3-4 times. Add chilled butter and lard; pulse until crumbly. Gradually add ice water until dough holds together. Shape into a disk in a zip-top bag; chill 30 minutes while prepping filling.
- Whisk 1 cup sugar, cornstarch, and 1/4 teaspoon salt. Fold in rhubarb, peaches, and lime juice for a juicy, vibrant mix that promises perfection.
- Press 1/3 dough into dish bottom. Roll out rest to cover top. Add fruit; top with dough, pressing into corners. Bake uncovered 60 minutes until golden (90 minutes for frozen fruit). Your kitchen will fill with mouthwatering aromas!
- Switch to broil for 3 minutes until deeply golden. Cool 15-30 minutes. Slice into warm, flaky blissideal for sharing the joy of homemade baking!
