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. To me that seemed a little odd since the sweet, juicy flavour of apples and the tart summery flavour of rhubarb just seem like they would make a great blend. So, try it I did – and happy day, it was as delicious as I imagined.

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.

I used my trusty Easy Pie Pastry recipe for the crust, and, first try… It was lovely. Serve this pie with a dollop of real homemade whipped cream, and a fresh cup of tea or coffee.

Rhubarb Apple Pie
Makes one 9″-10″ pie; serves 8

Ingredients:
1/2 recipe Easy Pie Pastry
2 c apples, washed cored and chopped (about 2 apples)
2 c rhubarb, washed and chopped
1 c sugar
1/3 c all-purpose flour
1 tsp cinnamon
1/4 c salted butter, sliced into thin pieces
1 egg, beaten
Coarse sugar, to decorate

Directions:
(1) Prepare the Easy Pie Pastry; refrigerate until use.

(2) In a large mixing bowl, combine the prepared and chopped apples and rhubarb and toss with sugar, flour, and cinnamon to coat; set aside.

(3) 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.

(4) 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.

(5) 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.

Note: The mixture may be quite dry; this is ok!

(6) On a well-floured surface, roll the remaining 1/2 of the pastry out into a large circle. Cut into 1/2″ strips.

(7) 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.

(8) Flute the edges or press with a fork to seal the lattice strips and base pie crust together.

(9) Brush the lattice strips with beaten egg, and sprinkle with coarse sugar.

(Scroll down for the rest of the directions…)

(10) 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.

Then to finish, as usual – I recommend This Recipe to use up your leftover pastry scraps; it’s always a winner!

Thanks for stopping in!

–Naomi

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