Apple Rhubarb Pie Recipe: How to Make It Perfect Every Time

Did you know rhubarb was once so prized in Europe that it cost more than cinnamon? The first time I tasted apple rhubarb pie, I didn’t even know what rhubarb was—I just knew that sweet-tart bite had something magical going on.

It was a slice brought to a summer potluck by a neighbor, and I still remember how the warm filling oozed out onto the plate like it had a mind of its own. From that moment on, apple rhubarb pie became my go-to bake whenever I wanted something nostalgic, comforting, and just a little different.

This recipe blends tangy rhubarb with crisp apples, a buttery homemade crust, and just the right amount of cinnamon to tie it all together.

Ingredients for Apple Rhubarb Pie

When it comes to baking the perfect apple rhubarb pie, it all starts with the right ingredients.

What You’ll Need:

Here’s a complete breakdown of ingredients that will give your pie that irresistible balance of sweet, tart, and flaky goodness.

A Few Ingredient Tips:

• Go for firm apples like Granny Smith or Honeycrisp—they hold up during baking and balance beautifully with rhubarb.
• Fresh rhubarb is best (you’ll spot it in stores spring through early summer). Frozen works too, just thaw and drain it first.
• If you’re feeling adventurous, toss in a handful of strawberries or a pinch of ground ginger—your future self might thank you.

Tools Needed to Make the Best Apple Rhubarb Pie

Optional but Helpful:

• Pie weights or dried beans (if you’re blind baking the crust)
• Zester or citrus juicer (for getting every last drop of lemon)
• Apple corer (makes slicing quicker—especially if you’re baking in bulk)

Step-by-Step Guide to Making Apple Rhubarb Pie

How to Make Rhubarb Pie (Step-by-Step)

1. Get That Baking Sheet Ready Start by sliding a baking sheet into your oven while it preheats. It does double duty—helps the bottom crust get nice and crisp and catches any juice that tries to bubble over. No mess, no stress.

2. Set Up the Bottom Crust Take one of your pie crusts and gently press it into a 9-inch pie dish. Make sure to ease it into the corners and up the sides. Once it’s in place, lightly brush it with egg wash and pop it in the fridge to chill while you mix the filling.

3. Mix the Filling Grab a big mixing bowl and combine the chopped rhubarb with sugar, cornstarch, a bit of cinnamon, and a pinch of salt. Toss everything together until the rhubarb is coated and glossy. Don’t pour it into the crust just yet—let the mix sit while you prep the top.

4. Prep the Top Crust Roll out your second crust and decide how you want to top it—classic full crust, lattice strips, or get creative with cutouts. If you go with a full crust, cut 8–10 small slits with a paring knife to let steam escape. Place it carefully over the filling and crimp the edges shut.

5. Brush It Up Use your pastry brush to apply egg wash over the top crust. Don’t forget the edges! Then sprinkle some coarse sugar on top if you like a little sparkle and crunch.

6. Bake to Perfection Pop your pie in the oven and bake for 40 to 45 minutes, or until the filling is bubbling and the crust turns a deep golden brown. Keep an eye on it after the 30-minute mark—you might need to loosely tent the edges with foil if they’re browning too fast.

7. Let It Chill This part is tough, but don’t skip it. Let your pie cool on a wire rack for at least 4 hours before slicing. That filling needs time to settle so you get perfect slices—not a fruit lava flow.

Serving Suggestions for Apple Rhubarb Pie

So your pie is baked, cooled, and sitting pretty on the counter—now what? Here’s where you take things from “great” to unforgettable. Because how you serve your apple rhubarb pie can elevate the whole experience.

Add a Creamy Touch

• Vanilla ice cream is a classic for a reason. It melts into the warm pie and turns each bite into a cozy dream.
• No ice cream? A big spoonful of lightly sweetened whipped cream does the trick.
• For an unexpected twist, try Greek yogurt with honey—it’s tangy and creamy and balances the pie’s sweetness beautifully.

Dress It Up

• Garnish with a sprig of mint or a dusting of powdered sugar if you’re serving guests.
• Want to show off? Drizzle a little caramel or maple syrup over the top before serving. Just trust me.

Best Time to Serve

• This pie shines warm out of the oven, but it’s also great chilled the next day.
• It’s a favorite at spring picnics, summer barbecues, or just a Wednesday night when you need something special.

After enjoying a slice of this sweet-tart apple rhubarb pie, treat yourself to these Crumbl chocolate chip cookies you’ll want to make again—they’re soft, gooey, and ridiculously good.

Variations of the Apple Rhubarb Pie Recipe

Once you’ve nailed the basics (and you will), it’s time to play. This pie is super flexible and invites experimentation.

Topping Twists

• Crumb topping: Swap out the top crust for a cinnamon-oat crumble for extra texture and crunch.
• Lattice crust: A classic look that gives a beautiful peek at the bubbling filling.
• Full crust with steam slits: Keeps everything juicy and steamy inside. Don’t forget the decorative cuts!

Fruit Mix-Ups

• Add a handful of strawberries or raspberries to boost the berry flavor.
• Try pears or plums for a more autumn-inspired version.
• Want more bite? Toss in a few pieces of candied ginger—you’ll thank yourself later.

Flavor Add-Ins

• A dash of vanilla extract or almond extract can totally change the profile.
• Feeling bold? Add cardamom or orange zest for something a little more elegant and unexpected.

Common Mistakes and How to Avoid Them

We’ve all had those pie flops—soupy fillings, burnt crusts, soggy bottoms (ugh). Here are the top mistakes I’ve made so you don’t have to.

Soggy Bottom Syndrome

• Problem: Too much moisture and not enough structure.
• Fix: Use cornstarch to thicken the filling and blind-bake the crust if it’s especially juicy. Cooling the filling slightly before pouring it in also helps.

Filling Spillovers

• Problem: Pie juices bubbling over and burning in the oven.
• Fix: Don’t overfill the crust. And place a baking sheet lined with foil or parchment under your pie—always.

Overbaking or Undercooking

• Problem: Top crust browns too fast, or filling is undercooked.
• Fix: Start with a higher temp (400°F), then reduce to finish. Use a pie shield or foil to cover the edges if needed. And always check for that beautiful golden brown and bubbling center.

Cutting Too Soon

• Problem: Impatient slicing leads to runny filling chaos.
• Fix: Wait at least 2 hours. Seriously. Set a timer. Go for a walk. Anything. Just let it set.

Nutritional Benefits of Apple Rhubarb Pie

Yes, it’s dessert—but apple rhubarb pie comes with a few hidden health perks that make every bite a little more satisfying (and just maybe, a little justifiable).

Pairing Suggestions: What to Serve with Apple Rhubarb Pie

You’ve made the pie. Now let’s make it a moment.

Best Drink Pairings

• Hot drinks: A cozy cup of chai tea, cinnamon-spiced coffee, or herbal hibiscus works beautifully.
• Cold sips: Try sparkling apple cider, vanilla milk, or a mild Riesling if you want something with a little celebration flair.

Great Food Pairings

• Serve it alongside light spring salads, grilled chicken, or even buttery roasted vegetables if you’re adding it to a full meal.
• For brunch? Pair it with soft scrambled eggs, cheddar scones, or a fruit and cheese board.

Occasions

• Perfect for Mother’s Day, spring get-togethers, picnics, or just a lazy Sunday afternoon when you want to treat yourself.

The beauty of this pie is how well it plays with others—sweet, tart, comforting, and flexible.

Estimated Cost to Make This Recipe (USD)

Wondering how much you’ll spend to whip up this apple rhubarb pie? Here’s a quick breakdown using average U.S. grocery prices as of 2025.

Ready to Bake This Apple Rhubarb Pie?

Whether it’s your first time baking with rhubarb or you’re here to master your family’s favorite pie, this recipe is simple enough to follow and flexible enough to make your own. You might even find yourself sneaking a second slice… straight from the pan (no judgment—I’ve been there).