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.
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.
Apple Rhubarb Pie
- Total Time: 55 minutes
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:
- 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
Recipe Card powered by
And that’s our Apple Rhubarb Pie. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.
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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.
MT says
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!
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....
bonsi 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! thanks for sharing this amazing article and recipe.
MT says
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!
Ali says
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.
Jess says
Excited to add this to my pie making schedule this fall season!
sophie says
The blend of juicy apples and tangy rhubarb is a match made in pie heaven.
Gianne says
I love how flaky the crust is. definitely keeping this recipe, it is perfect for fall.
Yeah Lifestyle says
I love apple pie and I also love rhubarb too. This pie looks and sounds absolutely delicious!
beth says
This is the best pie we can make in fall with the most fresh and best fall fruit- apples! Thanks to your recipe.
Sue-Tanya Mchorgh says
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.
Karen says
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.
Nadalie says
I love flaky crust pies! This looks really great and is perfect for any occasion!
Luna S says
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.
Monidipa Dutta says
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.
Rhian Scammell says
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
Julie in Clarkston MI says
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.
Claire says
Was it as good as it looks? awaiting your reply!
Judy P. says
So, It's been 2 years now. Did you ever make this apple rhubarb pie and if so how was it? Your comment was the most relevant and I hope you answer soon.
Marilia Cipolloni says
Can use all butter for the pastry?
Living the Gourmet says
Hi Marilia, yes you absolutely can 🙂
Gloria says
This pie is sure to please. Apple season is just around the corner. The perfect dessert for fall.
DK says
Wow - this apple rhubarb pie is so good! I love the flakey crust and the inside filling is just perfect!
Juyali says
I don’t cook with rhubarb often and wanted to try something different this time. This pie was a hit! The combination of rhubarb and apples is irresistible. A new favorite in our household! Definitely adding this to my go-to dessert list!
Ashley says
Yum! This pie turned out so great--I love the bit of tartness that the rhubarb added to the apple Filling. This is going to be great for Thanksgiving!
Amy Liu Dong says
Your pie looks beautiful, and for me, this is a perfect dessert to make for the fall season. Delicious!
Erin says
This sounds like an incredible combination! I've never had apple with rhubarb before. And your pie came out beautifully!
Jamie says
Such a fantastic combination of apple and rhubarb! I love this pie so much I make it every summer!
Katie Crenshaw says
The apples and rhubarb are such a lovely combination in this pie. The sweet and tart combination is so flavorful. I served it with a big scoop of vanilla icecream.... YUM!
Carrie Robinson says
What an unexpected combo for a pie! I always see strawberry and rhubarb together, but never with apple. I bet this is delicious! 🙂
Moop Brown says
This apple rhubarb pie looks so tasty and like the perfect fall dessert. Thank you for sharing.
Dave says
You didn't include the egg in the crust part of the recipe, even though you talked about it in the preamble.
I ended up adding two egg yolks along with the iced water, and it came together pretty well.