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

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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