Rhubarb apple pie: where the sweet, juicy flavour of apples and the tart summery flavour of rhubarb go hand in hand to create the perfect summer pie.
Rhubarb pie is one of my favourite things, in every form that I’ve had it. I’ve seen it before it with strawberries, sour cream, crumble topping, and all by itself; but, until I made it recently, I’d never seen it combined with apples. And happy day, I’m glad I tried it: for it was every bit as delicious as I imagined.
When to make this recipe
This is a great recipe for the transition of seasons. If you are like me and tend to keep a bunch of rhubarb in the freezer whenever possible, here’s a great way for some of that summer goodness to welcome the fresh apples of fall, and of course, provide you and your household with the warmth of that welcome.
How to make rhubarb apple pie
This recipe is pretty simple, using fresh, uncooked ingredients for the filling and a homemade pie crust. Here’s a simple outline of how it’s made:
- Make the pastry
- Roll the pastry and put it into a pie dish
- Mix the apples and rhubarb with sugar, flour and cinnamon
- Pour the fruit mixture into the prepared pie crust
- Dot with butter
- Top with cross-wise strips of pastry to make a lattice top, and flute the edges
- Brush with egg wash and sprinkle with coarse sugar
- Bake at a high temperature for a short time, then reduce the heat and bake until browned and bubbly.
That’s it! The process is just like most fruit pies, except that this filling cooks while it bakes (rather than being cooked on the stovetop ahead of time).
What kind of pastry to use for rhubarb apple pie
I used my trusty easy pie pastry recipe for the crust, and it was lovely. You can use any type of pie pastry for this recipe; however, for best results, I always recommend homemade! My recipe (linked before, and used in this recipe) is sugar free, flaky, and super easy to make.
Alternative ways to decorate the top: Lattice or no lattice?
As you can see, I love a good criss-cross lattice pie; I think they’re gorgeous, and so much fun to make! You can, however, just cover your pie with a sheet of plain rolled out pastry (making sure to cut some slits in the top as heat vents). Other options would be to make a delicious crumble topping, like the oatmeal topping I have on my Blueberry Rhubarb Crisp. The baking directions will be exactly the same for any of these options.
So, to recap, you can top your pie with:
- Lattice pie crust
- Plain pastry crust
- Crumble topping
How to use up pastry scraps
My favourite way to use my pastry scraps is such a favourite, I actually wrote a whole post about it! You can check out what to do with your leftover pastry scraps here.
You will need:
- Ingredients (see recipe card)
- Mixing bowls
- Measuring cups and spoons
- Glass measuring pitcher
- Large spatula
- Apple peeler
- Chef’s knife
- Sharp paring knife
- Small sieve
- Marble rolling pin
- Bench scraper
- Glass pyrex pie plate
Rhubarb Apple Pie
This delightful rhubarb apple pie recipe is the perfect pie for the transition of seasons from summer to fall. Makes one 9"-10" pie, serving 8 people.
Ingredients
- 1/2 recipe Easy Pie Pastry or 1 prepared 9"-10" pie crust (see notes for recipe link)
- 2 cup apples washed cored and chopped (about 2 apples)
- 2 cup rhubarb washed and chopped
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1 tsp cinnamon
- 1/4 cup water
- 1/4 cup salted butter sliced into thin pieces
- 1 egg beaten
- Coarse sugar to decorate
Instructions
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Prepare the pie pastry; refrigerate until ready to use.
-
In a large mixing bowl, combine the prepared and chopped apples and rhubarb and toss with sugar, flour, and cinnamon, and water to coat; set aside (the mixture will be crumbly).
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On a well-floured surface, roll 1/2 of the pastry out into a large circle, about 1/8" thick, moving the pastry around as you go and adding more flour to prevent sticking.
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Fold the pastry in half, and lift it into a ungreased 9" or 10" pie plate, to cover 1/2. Unfold the pastry to cover the rest of the pie plate; trim the excess with a knife, and set the scraps aside.
Note: Folding the pastry before you move it is to prevent the dough from tearing.
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Stir the fruit mixture again, just to distribute the apple juices a little bit; pour into prepared pie crust. Dot with butter, and set aside.
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On a well-floured surface, roll the remaining 1/2 of the pastry out into a large circle. Cut into 1/2" strips.
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Using a pastry brush or your fingertips, moisten the edges of the pie crust in the plate with water, just until lightly damp. Layer strips of the cut pastry on top, starting with the largest piece in the middle of the pie, and pressing the edges lightly to attach to the rim. Lay the pieces on in an"X" pattern; start with a large piece right down the middle of the pie, followed with another long piece in the opposite direction. Layer each piece 1/2" apart from each other, rotating which side you lay the pieces down, until the whole pie is covered. Trim the excess, and set aside the scraps.
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Flute the edges or press with a fork to seal the lattice strips and base pie crust together.
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Brush the lattice strips with beaten egg, and sprinkle with coarse sugar.
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Preheat the oven to 450 degrees F. When the oven is hot, bake the pie for 15 minutes, reduce the temperature to 350 degrees F, and bake another 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Cool completely before serving.
Recipe Notes
This recipe is delicious made with my Easy Pie Pastry.
If you like this recipe, you may also like:
- Blueberry Rhubarb Crisp
- Easy Peach Cobbler
- Miniature Cherry Turnovers
- Easy Apple Strudel with Filo Pastry
That is it! Simple and delicious. If you make this recipe, let me know in the comments what you thought – And if you want to share your pictures, feel free to tag me in your photos on Instagram @naomicakesofficial! I always love to see your beautiful work.
Thanks for stopping in,
–Naomi
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[…] apple everything. I want to go apple picking, and then come home and make applesauce, apple butter, rhubarb apple pie, apple muffins, apple crisp… the sky’s the limit! Also, I have to say, the smell of […]