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
- 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
- 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.
*Prep Time does not include Inactive Prep Time