This Apple Rhubarb Pie is sweet and tart, but add a flaky crust and some fresh cream for something blissfully delightful. Summer isn’t over yet! Savor the season’s finest flavors in this fabulous pie.
August, I welcome you. Chapter two of summer.
I eagerly anticipate all that your sunny days have in store for me.
I will relish and savor every final moment of this glorious season. Speaking of savor…
My thoughts meander back to this beautiful pie I made right before the heatwave hit. I was well prepared- never without dessert, I had this gorgeous pie help get us through those dog days.
If you are a subscriber to our weekend newsletter, you may have seen I made a mixed berry and rhubarb galette back in the early days of July.
Flavor wise it was a hit, but the ‘crunch’ of the rhubarb didn’t go over so well. Determined, I tried again.
You don’t have to use uncooked rhubarb for your pies, so today I’m sharing this dessert; stewing the rhubarb, a trick I picked up from Martha, before mixing it in with my apple filling.
Living the Gourmet
15 minPrep Time
40 minCook Time
55 minTotal Time
Save Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3 tablespoons cold butter, cubed
- 1/4 cup shortening
- 3-4 tablespoons ice water
- 1 egg, for brushing the crust
- Sugar, for sprinkling
- 1 cup Stewed Rhubarb
- 3 large crisp apples, peeled, cored and sliced
- 1/4 cup brown sugar
- 1 tablespoon flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon grated nutmeg
- 1 teaspoons fresh lemon juice
Instructions
- In a large bowl whisk flour, sugar and salt. Add butter and shortening then blend with a pastry blender or your hands until a crumbly mixture forms. Add 1 tablespoon of ice water at a time until a soft, pliable dough forms.
- Turn the dough out on a well floured sheet of parchment paper. Knead gently then wrap in cling film and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Divide the dough into two balls. Roll out one dough ball to fit a 9-inch pie plate and pierce the bottom of the dough with a fork. Blind bake for 15 minutes. Remove from the oven and let cool slightly before filling.
- Roll out the remaining dough for the lattice topping.
- In a large bowl, toss together sliced apples, sugar, flour, spices, and lemon juice. Add 1 cup of the stewed rhubarb.
- Pour filling into the prepared pie crust. *Refer to my Apple Brandy Pie for the lattice tutorial. Brush the lattice topping with a beat egg then sprinkle the entire pie with sugar.
- Bake for about 35-40 minutes, or until the pie crust is golden and then center is bubbling.
- Transfer to a cooling rack and let cool before serving. Serve with fresh cream or ice cream is desired.
Notes
*Prep Time does not include Inactive Prep Time
If You Enjoyed Today’s Recipe…
Be sure to follow us on Instagram to stay up to date with all things Living the Gourmet, and for more great recipes, tips and tricks.
Did you make this recipe?
If so, let me know in the comments down below, or post a picture to Instagram, or to Pinterest, and I’ll give you a shoutout on Instagram, or post your pin to one of my Pinterest boards!
Enjoy with Love!
Maureen | Orgasmic Chef says
gloria says
Arman @ thebigmansworld says
Caroline at A Whole New Twist says
Rachel @ Baked by Rachel says
Amelia says
allie @ Through Her Looking Glass says
Tasha @thatssoyummy says
Big Daddy Dave says
Comedy Plus says
Jerry E. Beuterbaugh says
Jenn @ A Toast to the Good Life says
marcie says
Megan Keno {Country Cleaver} says
Dottie Sauchelli-Balin says
Alexandra Caspero says
Liz says
Natalie Jarnstedt says