• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Living The Gourmet
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Wines
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Wines
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Apple Rhubarb Pie

    Oct 11, 2022 · 38 Comments

    Jump to Recipe

    This Apple Rhubarb Pie is sweet and tart, but add a flaky crust and some fresh cream for something blissfully delightful.

    Rhubarb, apples, and cinnamon, are all beloved autumn flavors, and this Apple Rhubarb Pie combines them all into a buttery, flaky crust.  

    We’ll be stewing our rhubarb to create a decadently thick and sweet filling, then layering that into homemade crust, and baking that with apples and brown sugar, along with cinnamon and nutmeg.

    The end result is a pie that is, in my opinion, a quintessential spring treat.

    Below, we’ll cover all of the ingredients you’ll need for today’s apple rhubarb pie.  I’ll also try to answer some of the most common pie-baking questions I’ve encountered.

    VIDEOS YOU MAY ALSO LIKE

    What You’ll Need for The Filling

    • Rhubarb.  We can’t make rhubarb pie without rhubarb.  And yes, we are stewing the rhubarb first to help sweeten and thicken it.  See the link in the recipe card on how to do this.
    • Apples.  It’s said that the best apples for baking are Granny Smith, and this is because of how firm they are.  So firm, in fact, that they will retain their shape and texture under almost any amount of baking.  And that’s good thing, since no one wants a mushy pie.  That said, this ideal baking texture comes at a price, and that price is a lack of sweetness.  Granny Smith apples are fairly tart.  For that reason, Honey Crisp apples are generally considered the ‘next best’ apples for baking.  Though not quite as firm as Granny Smith, they are markedly sweeter and are generally ‘firm enough’ for baking.  So, which to use?  The choice is truly a matter of preference.  However, due note that sweetness can be altered with added sugar, but once a pie is ‘mushy,’ there’s no fixing it.
    • Flour. This helps thicken the filling.
    • Sugar.  Rhubarb is tart on its own, and there’s really no getting around that.  So, to play up that delicious ‘rhubarb flavor,’ you need to add a bit more sugar than you would for most fruit-based pies.  That said, simple granulated sugar is what you’re looking for.
    • Cinnamon.  Ubiquitous and beloved, if ever one spice ‘tastes like Autumn,’ this is the one.  Cinnamon gives the pie a nice warming and earthy flavor, and just a hint of added background sweetness.
    • Nutmeg.  I use whole nutmeg, and then grate it myself.  Though pre-ground nutmeg works just fine.  In terms of ‘why’ we’re using nutmeg, I find it complements the cinnamon deliciously, while really playing up the ‘earthy’ notes of the pie.
    • Cloves.  Melds beautifully with the stewed rhubarb, while playing up the brown sugar, cinnamon, and nutmeg.  An ‘autumn combo’ that’s truly hard to top.
    • Lemon Juice. As in all cases, fresher is better, so opt for fresh lemon juice if you happen to have some lemons on hand.  Bottled will work fine, but I do suggest fresh.

    Ingredient Checklist for the Crust

    Today’s recipe can indeed be made in a store-bought crust.  However, if you want to go that extra mile and make your own crust, here’s what you’ll need.

    • Flour. All-purpose flour is probably best for today’s crust.  Bread flour would result in a ‘hard’ and ‘dense’ crust, while baking flour would result in a crumbly crust that fails to keep its form through cooking.
    • Salt.  Not a lot to say here.  Plain table salt is all you need.
    • Sugar.  Simple granulated sugar is what you’re looking for.
    • Egg.  An egg helps to help bind the crust.
    • Ice Water.  Cold water is must for the purposes of this recipe.
    • Butter.  As usual, I highly recommend using unsalted butter.
    • Shortening.  This provides fat for moisture and flavor, and to ensure the crust cooks up ‘flaky.’  Yes, we’re using shortening ‘and’ butter.

    Top Six Tips For Baking a Pie

    • What apples to use, really?  Rather than stressing over which apple is best, my advice is to use a combination of apples. Ideally a mix of firmer, though tarter, apples, along with some sweeter, yet softer, apples.  Consider mixing Granny Smith and Honey Crisp, or Golden Delicious with Winesap, or  McIntosh and Northern Spy.
    • How long can I leave it out?  Today’s apple rhubarb pie can be kept out at room temperature uncovered, for about eight hours.  Any longer than that, and it should be put in the fridge.
    • Can I eat it right away?  Yes and no.  While you certainly ‘can’ slice into a freshly made pie right away, the pie should be allowed to ‘set’ for about an hour before cutting into it.  This applies to pretty much any fruit pie.  This allows the filling to congeal, and for excess moisture to soak into the apples.
    • Top tip for making a good crust?  Handle the dough as little as possible.  Excess handling means excess air.  Excess air means a firmer, dryer crust.
    • Should I flour ‘everything?’  When rolling out the dough, it can be very tempting to go nuts flouring absolutely everything from the counter to your pin to your hands to the dough itself.  Stop this.  Yes, flouring the workspace a little helps the dough to keep from sticking and peeling, but use as little as possible to prevent adding excess flour to the dough.
    • Vent, vent, vent.  If you are getting fancy and placing a crust over the top of the pie, you must vent it.  This means cutting slits into the top of the crust, usually with a decorative cutter, or sometimes simply with cut-outs.  This allows steam from the filling to escape into the oven.  If the steam can’t escape, it remains trapped in the pie, resulting in excess moisture.
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Apple Rhubarb Pie


    ★★★★★

    5 from 13 reviews

    • Author: Living the Gourmet
    • Total Time: 55 minutes
    Print Recipe
    Pin Recipe

    Ingredients

    Units Scale

    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:

    1. 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.
    2. Turn the dough out on a well floured sheet of parchment paper. Knead gently then wrap in cling film and refrigerate for 30 minutes.
    3. Preheat the oven to 350 degrees F.
    4. 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.
    5. Roll out the remaining dough for the lattice topping.

    Apple Rhubarb Filling:

    1. In a large bowl, toss together sliced apples, sugar, flour, spices, and lemon juice. Add 1 cup of the stewed rhubarb.
    2. 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.
    3. Bake for about 35-40 minutes, or until the pie crust is golden and then center is bubbling.
    4. 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

    Did you make this recipe?

    Tag @LTGfood on Instagram and hashtag it #LTGfood

    Recipe Card powered byTasty Recipes

    As an Amazon Associate I earn a small commission from any purchases made through the affiliate links within this post. For more information on this please see our disclosure policy. Thank you!

    231

    Sweet Pies

    Reader Interactions

    Comments

    1. Maureen | Orgasmic Chef says

      August 03, 2015 at 7:33 am

      This pie looks better than anything I've seen in quite a while. It's just perfect.

      ★★★★★

      Reply
    2. gloria says

      August 03, 2015 at 9:41 am

      Catherine your pie look wonderful!
      And love your plate:)

      ★★★★★

      Reply
    3. Arman @ thebigmansworld says

      August 03, 2015 at 11:08 am

      I could not think of a better way to open August- What a delicious looking pie, Catherine!

      Reply
    4. Caroline at A Whole New Twist says

      August 03, 2015 at 11:25 am

      This looks so delicious! I love rhubarb!

      Reply
    5. Rachel @ Baked by Rachel says

      August 03, 2015 at 11:35 am

      This is seriously such a gorgeous pie!!

      Reply
      • Anita says

        October 01, 2021 at 8:45 pm

        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.

        ★★★★★

        Reply
        • MT says

          November 23, 2022 at 11:59 pm

          Yes it took a lot more than 15 minutes of prep time. I would say more like 45 minutes of prepping to go in oven. I just made it but have not tasted it yet because its for tomorrow's Thanksgiving meal. I'm really looking forward to it though. I bet it tastes amazing!

          Reply
    6. Amelia says

      August 03, 2015 at 1:20 pm

      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

      Reply
    7. allie @ Through Her Looking Glass says

      August 03, 2015 at 1:23 pm

      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!

      ★★★★★

      Reply
    8. Tasha @thatssoyummy says

      August 03, 2015 at 1:38 pm

      I just want to sink my fork in that pie! The crust looks glorious!

      Reply
    9. Big Daddy Dave says

      August 03, 2015 at 2:50 pm

      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

      Reply
    10. Comedy Plus says

      August 03, 2015 at 4:01 pm

      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. ♥♥♥

      ★★★★★

      Reply
    11. Jerry E. Beuterbaugh says

      August 03, 2015 at 4:39 pm

      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?

      ★★★★★

      Reply
    12. Jenn @ A Toast to the Good Life says

      August 03, 2015 at 5:49 pm

      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

      Reply
    13. marcie says

      August 03, 2015 at 6:26 pm

      This sounds so good, Catherine -- I want a giant slice! 🙂

      Reply
    14. Megan Keno {Country Cleaver} says

      August 03, 2015 at 9:54 pm

      What an amazing pie! This looks so delicious.

      Reply
    15. Dottie Sauchelli-Balin says

      August 04, 2015 at 3:12 am

      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 🙂

      Reply
    16. Alexandra Caspero says

      August 04, 2015 at 3:00 pm

      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!

      Reply
    17. Liz says

      August 05, 2015 at 2:08 pm

      Tammy, what a picture perfect pie! From the lattice crust to the generous amount of scrumptious fruit filling, it is a winner!!! xoxo

      Reply
    18. Natalie Jarnstedt says

      July 08, 2018 at 8:31 pm

      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....

      Reply
    19. bonsi says

      March 04, 2022 at 3:40 pm

      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! thanks for sharing this amazing article and recipe.

      Reply
    20. MT says

      November 24, 2022 at 3:54 am

      Yes it took a lot more than 15 minutes of prep time. I would say more like 45 minutes of prepping to go in oven. I just made it but have not tasted it yet because its for tomorrow's Thanksgiving meal. I'm really looking forward to it though. I bet it tastes amazing!

      Reply
    21. Ali says

      August 29, 2023 at 7:28 pm

      My two favorite pie flavors combined! This recipe was great, the pie turned out perfectly, served with some pecan ice cream and it was the BEST dessert.

      ★★★★★

      Reply
    22. Jess says

      August 29, 2023 at 9:10 pm

      Excited to add this to my pie making schedule this fall season!

      ★★★★★

      Reply
    23. sophie says

      August 29, 2023 at 10:10 pm

      The blend of juicy apples and tangy rhubarb is a match made in pie heaven.

      ★★★★★

      Reply
    24. Gianne says

      August 30, 2023 at 12:21 am

      I love how flaky the crust is. definitely keeping this recipe, it is perfect for fall.

      Reply
    25. Yeah Lifestyle says

      August 30, 2023 at 10:47 am

      I love apple pie and I also love rhubarb too. This pie looks and sounds absolutely delicious!

      Reply
    26. beth says

      August 30, 2023 at 12:39 pm

      This is the best pie we can make in fall with the most fresh and best fall fruit- apples! Thanks to your recipe.

      ★★★★★

      Reply
    27. Sue-Tanya Mchorgh says

      August 30, 2023 at 1:41 pm

      The meticulous process of stewing the rhubarb to create a rich, sweet filling, and then pairing it with homemade crust and the warmth of apples, brown sugar, cinnamon, and nutmeg, promises an indulgence that's truly irresistible. It's as if a slice of fall has been transformed into a blissful dessert.

      ★★★★★

      Reply
    28. Karen says

      August 30, 2023 at 2:00 pm

      I had apple pies before and of course rhubarb pies but never had them together. I can imagine the taste profile! I can't wait to bake me some awesome pies...Thank you so much.

      Reply
    29. Nadalie says

      August 30, 2023 at 2:49 pm

      I love flaky crust pies! This looks really great and is perfect for any occasion!

      ★★★★★

      Reply
    30. Luna S says

      August 30, 2023 at 2:55 pm

      I am not normally a fan of rhubarb, but this sounds really good! I'd be willing to make this and try it out, thanks for sharing this.

      Reply
    31. Monidipa Dutta says

      August 30, 2023 at 8:32 pm

      Delicious delight! Your Apple Rhubarb Pie recipe is a taste bud adventure. Love the combo twist. Your detailed steps make baking a breeze. Looking forward to more scrumptious creations like this.

      ★★★★★

      Reply
    32. Rhian Scammell says

      August 31, 2023 at 1:42 pm

      I don't think I've ever eaten rhubarb before to be honest. But knowing it's quite a tart taste sounds like it would contrast really nicely against the pastry x

      Reply
    33. Julie in Clarkston MI says

      September 23, 2023 at 3:58 pm

      It would be nice if people commented on the Taste of the pie instead of the picture. I am making it now and will leave a review upon tasting. It was not hard to make. Just the stewing of the rhubarb took a little time and then making sure everything was cooled before baking. Stay tuned.

      Reply

    Trackbacks

    1. 15 Not-So-Traditional Apple Pie Recipes - Cupcakes & Kale Chips says:
      04/09/2015 at 9:58 am

      […] Apple Rhubarb Pie from Living the Gourmet […]

      Reply
    2. Perennial recipe: Apple rhubarb pie | Project Grounded says:
      25/09/2017 at 2:41 pm

      […] from perennial plants: tree fruit, berries, and the common home garden vegetable, rhubarb. I made this apple rhubarb pie and it was perennial perfection: sweet, tart, with a flaky […]

      Reply
    3. 28 Fantastic Fruit Pies - Whimsy & Spice says:
      12/12/2022 at 12:36 pm

      […] Go To Recipe […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Living the Gourmet! Our goal is to bring you recipes and inspirations for a gourmet life.

    Meet the family →

    Footer

    ↑ back to top

    About

    • Our Story
    • Privacy Policy & Disclaimer
    • As an Amazon Associate I earn from qualifying purchases.

    Contact

    • Media Kit

    Social

    • Pinterest
    • Facebook
    • Instagram
    • YouTube
    Living The Gourmet
    Powered by  GDPR Cookie Compliance
    Privacy Overview

    This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

    Strictly Necessary Cookies

    Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

    If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.