Nothing says cozy like a warm slice of apple rhubarb pie fresh from the oven. This classic dessert brings together the sweet crispness of apples and the tart zing of rhubarb for a perfect balance of flavors. It’s a timeless favorite that’s as comforting as it is delicious.
We love how the combination creates a vibrant filling that’s both juicy and full of character. Whether you’re baking for a family gathering or just treating yourself, this pie never disappoints. Plus, making it from scratch is easier than you might think, and the aroma that fills your kitchen is simply irresistible.
Let’s dive into this apple rhubarb pie recipe that’s sure to become a staple in your dessert rotation. With a flaky crust and a perfectly spiced filling, it’s the ultimate way to celebrate seasonal produce and satisfy your sweet tooth.
Ingredients
To create the perfect Apple Rhubarb Pie, gathering the right ingredients is essential. Below, we break down everything you’ll need for the flaky crust, the vibrant apple rhubarb filling, and a few additional essentials to elevate the pie’s flavor.
For the Pie Crust
We recommend making your crust from scratch for the flakiest, most buttery base. Here’s what we use:
- 2 ½ cups all-purpose flour, plus extra for dusting
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6 to 8 tbsp ice water
For the Apple Rhubarb Filling
The filling combines the sweetness of apples with the characteristic tartness of rhubarb. Use these fresh and well-measured ingredients for the perfect balance:
| Ingredient | Amount | Preparation |
|---|---|---|
| 4 cups rhubarb | sliced into ½ inch pieces | fresh, firm stalks |
| 3 cups apples | peeled, cored, sliced | Granny Smith or Honeycrisp |
| 1 ½ cups granulated sugar | ||
| ¼ cup cornstarch | for thickening | |
| 1 tsp ground cinnamon | for warmth | |
| ¼ tsp ground nutmeg | adds subtle spice | |
| 1 tbsp lemon juice | fresh, to brighten flavors |
Additional Ingredients
To finish our Apple Rhubarb Pie with flair, these extras are vital:
- 1 egg, beaten for egg wash to brush the crust
- 2 tbsp coarse sugar for sprinkling on top, adding crunch and sparkle
Together, these ingredients set the foundation for a classic dessert that balances flavor and texture beautifully.
Equipment Needed
To craft the perfect Apple Rhubarb Pie, having the right equipment is essential. Each tool helps us achieve the ideal texture and flavor, making the baking process smooth and enjoyable.
Essential Tools for Pie Crust and Filling
- Mixing bowls (large and medium) — for combining dry and wet ingredients separately.
- Measuring cups and spoons — precise measurements ensure balance in our crust and filling.
- Pastry blender or food processor — to cut cold butter into flour quickly for a flaky crust.
- Rolling pin — for rolling out the dough evenly to fit the pie dish.
- Sharp knife — to slice apples and rhubarb uniformly.
Baking and Finishing Tools
- 9-inch pie dish — a standard size for the classic Apple Rhubarb Pie.
- Pastry brush — to apply the egg wash that gives a beautiful golden crust.
- Cooling rack — to cool the pie evenly and prevent sogginess.
- Aluminum foil or pie shield — to protect the pie edges from over-browning during baking.
Optional but Helpful Tools
- Food scale — for those who prefer weighing ingredients for accuracy.
- Mandoline slicer — for consistent thin slices of apple and rhubarb.
- Bench scraper — aids in handling dough pieces and cleaning surfaces efficiently.
| Equipment | Purpose |
|---|---|
| Mixing bowls | Combine ingredients |
| Measuring cups & spoons | Accurate ingredient measurement |
| Pastry blender/food processor | Blend butter and flour for crust |
| Rolling pin | Roll dough evenly |
| Sharp knife | Slice apples and rhubarb |
| 9-inch pie dish | Bake the pie |
| Pastry brush | Apply egg wash |
| Cooling rack | Cool pie to perfect consistency |
| Aluminum foil/pie shield | Protect crust edges from burning |
“Having this equipment ready before we start allows us to focus on perfecting the flaky crust and vibrant filling without interruptions.”
With these tools in hand, we are equipped to bake a stunning Apple Rhubarb Pie that delights every sense.
Preparation
Let’s begin by preparing the foundation of our Apple Rhubarb Pie with a perfectly flaky crust and a vibrant, well-balanced filling. Careful preparation ensures a memorable pie bursting with flavor and texture.
Preparing the Pie Crust
- Chill the Butter and Water
Keep the unsalted butter cold, cut into small cubes. Place ice water in the freezer until very cold. This prevents the butter from melting, creating a flaky crust.
- Mix Dry Ingredients
In a large mixing bowl, combine:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Stir these together until evenly distributed.
- Cut in Butter
Using a pastry blender or food processor, quickly cut the cold butter into the flour mixture. Stop when the mixture resembles coarse crumbs with some pea-size butter pieces.
- Add Ice Water Gradually
Slowly add 6 to 8 tablespoons ice water, one tablespoon at a time, tossing with a fork after each addition. Add just enough for the dough to hold together without being wet or sticky.
- Form the Dough
Divide the dough into two equal parts. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to relax the gluten.
- Roll Out the Dough
On a lightly floured surface, roll one disk into a 12-inch circle about 1/8 inch thick. Use this to line a 9-inch pie dish, pressing gently against sides.
Preparing the Apple and Rhubarb Filling
- Prepare Fruit
Peel, core, and slice 3 cups apples evenly. Slice 4 cups rhubarb into ½-inch pieces. Combine in a large bowl.
- Add Sweeteners and Thickeners
Mix in:
- 1 cup granulated sugar
- ¼ cup cornstarch (this thickens the filling)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice (brightens the flavors)
- Toss Thoroughly
Toss the apple and rhubarb mixture until all pieces are evenly coated with sugar and spices.
- Let the Filling Rest
For best results, let the filling sit for 15 minutes. This allows the sugar to draw moisture from the fruit enhancing the baking process.
Measurements Summary Table
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 2 ½ cups | Crust base |
| Salt | 1 teaspoon | Enhances flavor |
| Granulated sugar | 1 tbsp (crust) + 1 cup (filling) | Sweetens crust and filling |
| Unsalted butter | 1 cup (cold, cubed) | Flakiness |
| Ice water | 6–8 tbsp | Binds crust |
| Apples, peeled/sliced | 3 cups | Sweet fruit component |
| Rhubarb, sliced | 4 cups | Tart fruit component |
| Cornstarch | ¼ cup | Thickens filling |
| Ground cinnamon | 1 teaspoon | Warm spice flavor |
| Ground nutmeg | ¼ teaspoon | Spicy depth |
| Lemon juice | 1 tablespoon | Brightens and balances |
By carefully preparing each component with precise measurements and steps, our Apple Rhubarb Pie will develop the ideal balance of crisp, flaky crust and a vibrant, juicy filling bursting with sweet and tart flavors.
Directions
Follow these clear steps to assemble and bake our Apple Rhubarb Pie to perfection. Each phase ensures a flaky crust and a vibrant filling rich with balanced flavors.
Assembling the Pie
- Preheat your oven to 425°F (220°C) to prepare for baking.
- Roll out one half of the chilled dough on a lightly floured surface into a 12-inch circle. Gently place it into a 9-inch pie dish, allowing the edges to hang over.
- Pour the prepared apple rhubarb filling into the crust, spreading it evenly.
- Roll out the second half of the dough into another 12-inch circle.
- Choose a preferred topping:
- Lattice crust: Cut the dough into 1-inch strips and weave them over the filling.
- Full crust: Place it over the filling and cut several slits to vent steam.
- Trim any excess dough from edges and fold the edges underneath to seal.
- Crimp the edges firmly using fingers or a fork for a decorative finish.
- Brush the pie crust surface with the beaten egg wash to promote golden browning.
- Sprinkle a tablespoon of coarse sugar evenly over the crust for added crunch and sparkle.
Baking the Pie
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Initial high heat | 425°F (220°C) | 15 minutes | Helps set crust and activate browning |
| Reduce and continue bake | 350°F (175°C) | 40 to 50 minutes | Ensures filling bubbles and crust finishes |
- After the initial 15 minutes, reduce the oven temperature to 350°F.
- Cover the edges with foil or a pie shield if they brown too quickly around 30 minutes.
- Bake until the filling is bubbling vigorously and the crust is deep golden.
- Keep the oven door closed as much as possible to maintain heat stability.
Cooling and Setting
- Remove the pie from the oven and place it on a cooling rack.
- Let the Apple Rhubarb Pie cool completely for at least 2 hours.
- This resting time allows the filling to set properly, making cutting clean slices easier.
- Serve at room temperature or slightly warm with a scoop of vanilla ice cream or whipped cream for an irresistible dessert experience.
Serving Suggestions
To elevate our Apple Rhubarb Pie experience, consider these serving ideas that highlight the pie’s vibrant flavors and comforting textures. Serving the pie correctly enhances its balance of sweetness and tartness, making every bite unforgettable.
Best Temperature to Serve
- Serve the pie warm or at room temperature to enjoy the full spectrum of flavors.
- Allow the pie to cool for at least 2 hours after baking to ensure the filling sets perfectly for clean slices.
Ideal Pairings
Adding complementary sides amplifies the richness of the Apple Rhubarb Pie. Here are our top recommendations:
| Serving Option | Description |
|---|---|
| Vanilla Ice Cream | The cold creaminess balances the pie’s sweet-tart filling. |
| Whipped Cream | Light and airy, enhances the pie without overpowering flavor. |
| Sharp Cheddar Cheese | A classic pairing that contrasts the fruit’s sweetness with a savory touch. |
| Hot Tea or Coffee | Warm beverages balance and cleanse the palate between bites. |
Presentation Tips
- Slice the pie with a sharp, thin knife dipped in hot water to produce smooth, clean cuts.
- Serve slices on decorative plates to add to the visual appeal.
- Add a sprig of fresh mint or a light dusting of powdered sugar for a finishing touch.
“A warm slice of Apple Rhubarb Pie topped with a dollop of whipped cream or a scoop of vanilla ice cream transforms the dessert into a comforting feast for the senses.”
Enhancing the Experience
For gatherings and special occasions:
- Offer a variety of toppings—caramel drizzle, cinnamon sugar, or chopped nuts—to allow customization.
- Pair with a sparkling apple cider or dessert wine to complement the fruity notes.
- Encourage serving alongside fresh fruit salad for a light contrast.
By thoughtfully combining temperature, pairings, and presentation, we ensure our Apple Rhubarb Pie becomes the centerpiece of any dessert table, delivering a memorable and delicious experience.
Storage and Make-Ahead Tips
To keep our Apple Rhubarb Pie fresh and delicious, properly storing it is essential. Here are the best methods to ensure flavor and texture remain intact for days after baking.
Storing Freshly Baked Pie
- Allow the pie to cool completely for at least 2 hours to let the filling set fully.
- Cover loosely with plastic wrap or place in an airtight container.
- Store the pie at room temperature if consuming within 1 day to maintain crust flakiness.
- For longer storage, refrigerate the pie up to 4 days. The crust may lose some crispness but the flavor will stay vibrant.
Freezing for Make-Ahead Convenience
We can prepare the pie in advance and freeze it either unbaked or baked, depending on your timeline.
| Method | Instructions | Storage Duration | Notes |
|---|---|---|---|
| Unbaked Pie | Assemble the pie, wrap tightly with foil and plastic wrap | Up to 3 months | Thaw overnight in fridge before baking at 425°F |
| Baked Pie (cooled) | Wrap pie with plastic wrap then foil | Up to 3 months | Thaw in fridge, reheat at 350°F for 15-20 mins |
Reheating Tips
- Preheat oven to 350°F (175°C).
- Place pie on middle rack and loosely cover the edges with foil to prevent excessive browning.
- Reheat for 15-20 minutes or until warmed through.
- For a crispier crust, remove foil for the last 5 minutes of reheating.
Quick Serving Tip
If short on time, we can microwave an individual slice for 30-45 seconds. Add a scoop of vanilla ice cream on the side for a quick, delightful dessert.
“Proper storage extends the life of our apple rhubarb pie and preserves its iconic sweet and tart harmony, so every bite tastes like a freshly baked slice from our kitchen.”
By following these storage and make-ahead tips, we can enjoy our Apple Rhubarb Pie anytime with minimal effort and maximum flavor.
Conclusion
Baking an apple rhubarb pie brings a wonderful mix of flavors and textures that never fails to impress. With the right ingredients and a little patience, we can create a dessert that’s both comforting and vibrant. Whether it’s for a special occasion or a cozy night in, this pie promises to be a delightful treat.
We encourage you to enjoy the process as much as the final slice. Once you’ve mastered this recipe, it’s sure to become a favorite in your baking repertoire. Here’s to many delicious moments shared over warm apple rhubarb pie!
Frequently Asked Questions
What makes apple rhubarb pie special?
Apple rhubarb pie combines the sweetness of apples with the tartness of rhubarb, creating a vibrant and flavorful dessert. Its flaky crust and spiced filling make it a comforting classic perfect for any occasion.
What ingredients are needed for the crust and filling?
For the crust, you’ll need all-purpose flour, salt, sugar, cold unsalted butter, and ice water. The filling requires sliced rhubarb, peeled and sliced apples, granulated sugar, cornstarch, ground cinnamon, nutmeg, and lemon juice.
Can I use any apples for the pie?
Yes, but tart or firm apples like Granny Smith or Honeycrisp work best because they hold their shape and complement rhubarb’s tartness.
What kitchen tools do I need to make this pie?
Basic tools include mixing bowls, measuring cups and spoons, a pastry blender or food processor, rolling pin, sharp knife, 9-inch pie dish, pastry brush, cooling rack, and foil or pie shield.
How do I make the crust flaky?
Keep butter and ice water cold, mix dry ingredients before cutting in the butter, and handle dough gently to avoid overworking. Chill the dough before rolling it out.
What’s the best way to prepare the filling?
Peel and slice apples and rhubarb, then mix with sugar, cornstarch, spices, and lemon juice. Let it rest a little for flavors to meld before filling the crust.
At what temperature and for how long should I bake the pie?
Bake initially at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for another 40-50 minutes until the crust is golden and filling bubbles.
How long should the pie cool before serving?
Let the pie cool for at least 2 hours to allow the filling to set for clean slices and optimal flavor.
What are some serving suggestions for apple rhubarb pie?
Serve warm or at room temperature, topped with vanilla ice cream, whipped cream, sharp cheddar cheese, or alongside tea or coffee.
How should I store leftover pie?
Cool completely, then cover loosely or store in an airtight container. Keep at room temperature for one day or refrigerate up to four days. The crust may soften in the fridge.
Can I freeze apple rhubarb pie?
Yes, freeze unbaked or baked pie. Thaw overnight in the fridge before baking or reheating. This preserves flavor and texture well.
Is making apple rhubarb pie from scratch difficult?
No, it’s easier than you might think. Following step-by-step instructions and precise measurements helps you achieve a delicious, flaky crust and flavorful filling.