Description
This Apple Rhubarb Pie balances sweet apples with tart rhubarb in a flaky, buttery crust. It’s the ultimate comfort dessert that smells amazing as it bakes—and it tastes even better the next day..
Ingredients
For the Filling:
5 cups apples, peeled and sliced thin (Granny Smith or Honeycrisp)
2½ cups fresh or frozen rhubarb, sliced
⅔ cup granulated sugar (adjust to taste)
1 tbsp fresh lemon juice
2 tbsp butter (optional – for richness)
2 tbsp cornstarch (or flour)
1 tsp cinnamon
¼ tsp nutmeg
pinch of allspice (optional)
pinch of salt
For the Pie Crust:
2½ cups all-purpose flour
1 tbsp sugar
1 tsp salt
1 cup (2 sticks) cold unsalted butter, cubed
4–6 tbsp ice water
(Optional) 1 tbsp shortening for tenderness
Extra flour for rolling
For the Topping:
1 egg, beaten
2 tbsp coarse sugar
Instructions
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Make the Pie Dough: In a large bowl, combine flour, sugar, and salt. Add cold butter and rub in with your fingers or use a pastry cutter until pea-sized crumbs form. Drizzle in ice water, 1 tablespoon at a time, just until dough holds together. Divide in two, wrap in plastic, and chill for at least 1 hour.
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Prepare the Filling: In a large bowl, toss the sliced apples and rhubarb with lemon juice, sugar, cornstarch, cinnamon, nutmeg, allspice, and a pinch of salt. Let it sit for 15–20 minutes to draw out juices.
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Assemble the Pie: Preheat oven to 400°F. Roll one dough half into a 12-inch circle and fit into a 9-inch pie dish. Pour in the filling and dot with butter if using. Roll the second dough and lay it over the filling as a full top or in lattice strips. Crimp edges to seal.
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Finish the Crust: Cut slits in the top if not using lattice. Brush the top with beaten egg and sprinkle with coarse sugar.
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Bake the Pie: Bake on the lowest rack at 400°F for 20 minutes. Then reduce temperature to 350°F and move to the middle rack. Bake another 35–45 minutes, until crust is golden and filling bubbles.
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Cool Completely: Let cool on a rack for 2–3 hours before slicing to allow filling to set properly.
Notes
Frozen rhubarb? No problem—just thaw and drain before use.
Make-ahead: Bake the day before for best flavor and texture.
Storage: Store leftovers in the fridge up to 3 days.
Freezer-friendly: Bake, cool, and freeze wrapped in foil for up to 3 months.
Calories: 320 Fat: 14g Carbohydrates: 48g Sugar: 25g Fiber: 3g Protein: 3g
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American