Rhubarb Apple Pie is a delightful twist on the classic fruit pie, combining the tangy flavor of rhubarb with the sweetness of apples for a truly satisfying treat. The buttery, flaky crust envelops a rich, spiced filling that is both comforting and refreshing. Whether you’re serving it for a special occasion or just to satisfy your sweet tooth, this pie is sure to be a hit.
Ingredients
For the crust (makes double crust for top & bottom):
2 ½ cups (315g) all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
6–8 tablespoons ice water
1 cup (226g) unsalted butter, cold and cubed
For the filling:
2 cups rhubarb, chopped into ½-inch pieces
3 cups apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)
1 cup granulated sugar (adjust to taste)
¼ cup brown sugar
3 tablespoons all-purpose flour (or cornstarch for thickening)
1 teaspoon ground cinnamon
1 tablespoon lemon juice
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon butter, cut into small pieces (for dotting on top)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the crust:
In a large bowl, whisk together flour, salt, and sugar.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
Divide the dough into two disks, wrap each in plastic wrap, and chill for at least 1 hour.
Prepare the filling:
In a large bowl, toss the rhubarb, apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla until well combined. Set aside.
Assemble the pie:
Preheat the oven to 425°F (220°C).
Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough into the dish.
Pour in the prepared filling and spread it evenly. Dot the filling with butter pieces.
Roll out the second disk of dough and place it on top of the filling. Trim any excess dough, pinch the edges to seal, and cut vents for steam.
Bake:
Bake the pie for 15 minutes at 425°F (220°C), then reduce the heat to 350°F (175°C) and bake for an additional 40–50 minutes, until the crust is golden and the filling is bubbly.
If the crust browns too quickly, cover the edges with foil.
Cool:
Let the pie cool for at least 2 hours before serving to allow the filling to set.
Servings and Timing
This pie makes about 8 servings, depending on portion size. I recommend allowing at least 2 hours for the pie to cool and set after baking. Prep time is around 30 minutes, plus 1 hour for chilling the dough. Baking time takes approximately 55 minutes to 1 hour.
Variations
Add berries: I sometimes like to throw in a handful of strawberries or raspberries with the rhubarb for extra flavor and color.
Use a different crust: For a gluten-free version, you could substitute the all-purpose flour with a gluten-free flour blend.
Spices: I’ve tried adding a pinch of ground ginger or cardamom to the filling for a little extra warmth and complexity.
Storage/Reheating
I store leftover pie at room temperature for up to 2 days, covered lightly with a kitchen towel or plastic wrap. If you need to keep it for longer, place the pie in the fridge for up to 5 days. To reheat, simply warm it in a 350°F (175°C) oven for 10–15 minutes until the crust is crispy again.
FAQs
Can I make the pie crust ahead of time?
Yes! I often make the crust the day before and store it in the fridge. It holds up really well and can be rolled out easily when I’m ready to assemble the pie.
What kind of apples work best for rhubarb apple pie?
I love using tart apples like Granny Smith or sweet-tart varieties like Honeycrisp. These apples hold their shape well during baking and complement the tanginess of rhubarb.
Can I freeze the pie?
Absolutely! You can freeze the unbaked pie for up to 3 months. When you’re ready to bake it, just pop it in the oven and bake as directed, but add an extra 10–15 minutes of baking time.
How can I make the filling less sweet?
I sometimes adjust the sugar depending on how tart my rhubarb and apples are. You can reduce the granulated sugar by ¼ cup if you prefer a less sweet filling.
Can I substitute the rhubarb?
If you’re not a fan of rhubarb, you can substitute it with other fruits like pears or peaches. Just be sure to adjust the sugar if you’re using sweeter fruits.
Conclusion
This Rhubarb Apple Pie is a must-try for anyone who enjoys the perfect balance of sweet and tart flavors. It’s a comforting dessert that I love to serve at family gatherings or just to indulge in on a cozy afternoon. With a flaky, buttery crust and a rich, flavorful filling, it’s sure to be a favorite in my dessert repertoire!
Recipe:
Print
Rhubarb Apple Pie
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Rhubarb Apple Pie combines the tartness of rhubarb with the sweetness of apples for a perfect balance, encased in a buttery, flaky crust. A spiced filling with cinnamon, nutmeg, and vanilla makes every bite irresistible.
Ingredients
2 ½ cups (315g) all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup (226g) unsalted butter, cold and cubed
6–8 tablespoons ice water
2 cups rhubarb, chopped into ½-inch pieces
3 cups apples, peeled, cored, and sliced (Granny Smith or Honeycrisp)
1 cup granulated sugar
¼ cup brown sugar
3 tablespoons all-purpose flour (or cornstarch)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon butter, cut into small pieces
Instructions
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
- Divide the dough into two disks, wrap each in plastic wrap, and chill for at least 1 hour.
- In a large bowl, toss the rhubarb, apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla until well combined. Set aside.
- Preheat the oven to 425°F (220°C).
- Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough into the dish.
- Pour in the prepared filling and spread it evenly. Dot the filling with butter pieces.
- Roll out the second disk of dough and place it on top of the filling. Trim any excess dough, pinch the edges to seal, and cut vents for steam.
- Bake the pie for 15 minutes at 425°F (220°C), then reduce the heat to 350°F (175°C) and bake for an additional 40–50 minutes, until the crust is golden and the filling is bubbly.
- If the crust browns too quickly, cover the edges with foil.
- Let the pie cool for at least 2 hours before serving to allow the filling to set.
Notes
Add berries like strawberries or raspberries for extra flavor.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Consider adding a pinch of ground ginger or cardamom for extra warmth and complexity in the filling.
Leftover pie can be stored at room temperature for up to 2 days, or refrigerated for up to 5 days.
If freezing, you can freeze the unbaked pie for up to 3 months. Add 10–15 extra minutes to the baking time when baking from frozen.
- Prep Time: 30 minutes
- Cook Time: 55–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 35mg
