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.
Apple Rhubarb Pie
- Total Time: 55 minutes
Ingredients
Sweet Simple Pie Crust:
- 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
Apple Rhubarb Filling:
- 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
Sweet Simple Pie Crust:
- 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.
Apple Rhubarb Filling:
- 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
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1
If You Enjoyed Today’s Recipe…
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Enjoy with Love!
Maureen | Orgasmic Chef says
This pie looks better than anything I’ve seen in quite a while. It’s just perfect.
★★★★★
gloria says
Catherine your pie look wonderful!
And love your plate:)
★★★★★
Arman @ thebigmansworld says
I could not think of a better way to open August- What a delicious looking pie, Catherine!
Caroline at A Whole New Twist says
This looks so delicious! I love rhubarb!
Rachel @ Baked by Rachel says
This is seriously such a gorgeous pie!!
Anita says
I haven’t made this yet, but will use it as inspiration for tonight’s pie. I can tell 15 min prep is not even close though, for a pie which uses homemade pastry with 8 ingredients, rhubarb that needs stewing (post picking) and a filling with 8 ingredients. Prep times should be given to help people plan, and be as realistic as possible.
★★★★★
Amelia says
Hi my dear Catherine & Tammy, your pie look fantastic, look really nice and well bake. I love it a ice cream or fresh cream. Nice pictures.
Have a wonderful day,regards. God bless.
Amelia
allie @ Through Her Looking Glass says
Dear Tammy, Your gorgeous pie has made my heart beat just a little faster this morning. I’ve always dreamed of making a lattice-topped pie and still haven’t. So inspired by yours and such a beautiful flavor combination with the apple and rhubarb. We were just talking about apple picking at breakfast this morning. Still a little early around here. Have a wonderful day!
★★★★★
Tasha @thatssoyummy says
I just want to sink my fork in that pie! The crust looks glorious!
Big Daddy Dave says
Tammy, I’ve always loved strawberry-rhubarb pie but I’ve never heard of or seen apple-rhubarb pie! It looks great and I have to ask myself, where has this version been all my life?! Take Care, Big Daddy Dave
Comedy Plus says
Oh my Tammy, I love this pie and the vanilla ice cream was my topper. Yummy.
Have a fabulous day. My best to you and your wonderful family. ♥♥♥
★★★★★
Jerry E. Beuterbaugh says
Hmm, I have had rhubarb with strawberry, but not with apple. By the way, did you forget to reply to my email or have you just not had time yet?
★★★★★
Jenn @ A Toast to the Good Life says
We have rhubarb in our kitchen right now that we picked up from the local farmers market… and my husband is dying for me to make some sort of pie with it. 🙂 This looks delicious. I grew up on the east coast where rhubarb isn’t as popular, but after marrying a Midwest boy, I now need to learn to cook/bake with it! This looks like the perfect recipe for me to start off with.
Thanks for sharing! xo
marcie says
This sounds so good, Catherine — I want a giant slice! 🙂
Megan Keno {Country Cleaver} says
What an amazing pie! This looks so delicious.
Dottie Sauchelli-Balin says
Hi Tammy,
How delightful and inviting. Love your recipe. I have never had rhubarb and apple, but have had it with strawberries and peaches. Have to try this very soon. Your pie looks so beautiful you hate to cut it up. Love the ice cream with it…Also love the lattice work on top. I try to do that as well on my pies and it never looks like yours, very professional..thanks for sharing…BTW love the Weekender…Have a blessed week…stay cool!
Dottie 🙂
Alexandra Caspero says
Wow- that pie looks incredible! I’ve never had apple rhubarb before, just strawberry rhubarb. Can’t wait to try this flavor combo- looks divine!
Liz says
Tammy, what a picture perfect pie! From the lattice crust to the generous amount of scrumptious fruit filling, it is a winner!!! xoxo
Natalie Jarnstedt says
I love plain rhubarb pie, never really liked the combination of strawberries & rhubarb – too sweet!
However, I had a very small amount of rhubarb last week, too little for an entire rhubarb pie, so I decided to cut up 2 large Granny Smith apples – it was fantastic! This recipe looks absolutely fantastic – I will definitely try it next time! Rhubarb pie is great served with a vanilla sauce to take the sour edge off….