Go Back
Close-up of a slice of apple rhubarb pie showing juicy fruit filling and buttery crust, topped with melting vanilla ice cream.

Apple Rhubarb Pie Recipe

Emma Cooke
A sweet-tart apple rhubarb pie with crisp apples, fresh rhubarb, and a flaky homemade crust. This easy dessert is perfect for spring or summer gatherings, and customizable with your favorite toppings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 Slices
Calories 320 kcal

Equipment

  • 9-inch pie dish
  • Rolling Pin
  • Mixing bowls (2–3 sizes)
  • Measuring cups and spoons
  • Pastry brush
  • Cooling rack
  • Baking sheet
  • Knife or pie cutter

Ingredients
  

  • 3 medium Granny Smith apples peeled and thinly sliced
  • 2 cups fresh rhubarb chopped
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg optional
  • 2 tablespoons unsalted butter cubed
  • 1 double pie crust store-bought or homemade
  • 1 egg for egg wash
  • Coarse sugar optional, for topping

Instructions
 

  • Preheat oven to 400°F (200°C) with a baking sheet inside.
  • Press bottom crust into a 9-inch pie dish, brush lightly with egg wash, and chill.
  • In a large bowl, combine apples, rhubarb, sugars, cornstarch, cinnamon, nutmeg, and lemon juice.
  • Pour filling into the prepared crust and dot with butter.
  • Top with second crust (full or lattice). Cut slits if using full crust and crimp edges to seal.
  • Brush the top with egg wash and sprinkle with coarse sugar.
  • Place pie on hot baking sheet and bake for 40–45 minutes until golden and bubbling.
  • Let cool for at least 4 hours before slicing.

Notes

Notes & Tips

  • Use Granny Smith or Honeycrisp apples for the best texture.
  • For a crumb topping, substitute the top crust with a mixture of oats, brown sugar, and butter.
  • Add strawberries or raspberries for a fruity variation.
  • Use frozen rhubarb if fresh is unavailable—just thaw and drain well.

❄️ Storage & Reheating Instructions

  • Storage: Cover loosely and keep at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Reheating: Warm slices in a 300°F oven for 10–15 minutes or microwave briefly for 30–45 seconds.

🥗 Nutritional Information (per slice, estimated)

  • Calories: 320
  • Fat: 14g
  • Carbohydrates: 48g
  • Sugar: 25g
  • Fiber: 3g
  • Protein: 3g