Rhubarb apple pie brings together the perfect balance of tart and sweet in a classic dessert that never goes out of style. Combining the tangy bite of rhubarb with the natural sweetness of apples creates a flavor profile that’s both refreshing and comforting. This pie is a wonderful way to celebrate seasonal produce and impress family and friends.
We love how the rhubarb adds a unique twist to the traditional apple pie, giving it a vibrant color and a bright, zesty kick. Whether you’re baking for a holiday gathering or a cozy weekend treat, this recipe is straightforward and rewarding. Let’s dive into making a pie that’s bursting with flavor and sure to become a favorite in your dessert lineup.
Ingredients
To craft the perfect Rhubarb Apple Pie, we need to gather fresh, quality ingredients that bring out the balanced tart and sweet flavors. Below is a detailed list separating the essentials for the pie filling and the crust.
For the Pie Filling
- 4 cups peeled and thinly sliced apples (preferably Granny Smith or a tart variety)
- 3 cups chopped rhubarb (fresh or frozen, thawed)
- 1 ½ cups granulated sugar (adjust to taste for sweetness)
- ¼ cup all-purpose flour (for thickening the filling)
- 1 tsp ground cinnamon (for warm spice notes)
- ½ tsp ground nutmeg (optional, adds depth)
- 1 tbsp lemon juice (to brighten flavors and prevent browning)
- 1 tsp vanilla extract (enhances overall aroma)
- 1 tbsp butter (to dot on filling before covering with crust)
For the Pie Crust
- 2 ½ cups all-purpose flour (for a tender, flaky crust)
- 1 tsp salt (balances the crust flavor)
- 1 tbsp granulated sugar (optional, adds subtle sweetness)
- 1 cup unsalted butter (cold, cut into small cubes for flakiness)
- 6 to 8 tbsp ice water (added gradually to bind the dough)
| Ingredients | Quantity | Purpose |
|---|---|---|
| Peeled sliced apples | 4 cups | Sweet and tart base |
| Chopped rhubarb | 3 cups | Tart flavor, texture |
| Granulated sugar | 1 ½ cups | Sweetens filling |
| All-purpose flour | ¼ cup (filling) / 2 ½ cups (crust) | Thickens filling / forms crust |
| Ground cinnamon | 1 tsp | Adds warm spice notes |
| Ground nutmeg | ½ tsp (optional) | Adds flavor depth |
| Lemon juice | 1 tbsp | Brightens flavors |
| Vanilla extract | 1 tsp | Enhances aroma |
| Unsalted butter | 1 tbsp (filling) / 1 cup (crust) | Flavor / crust flakiness |
| Salt | 1 tsp | Balances flavor |
| Granulated sugar (crust) | 1 tbsp (optional) | Slight sweetness |
| Ice water | 6–8 tbsp | Binds the crust |
With these ingredients ready we are set to move forward and bring our Rhubarb Apple Pie to life with a perfectly balanced filling and a flaky golden crust.
Equipment Needed
To create our delicious Rhubarb Apple Pie, having the right equipment ensures smooth preparation and perfect results. Here’s the list of essential tools we will use to make the crust flaky and the filling bursting with flavor.
Essential Baking Tools
| Equipment | Purpose |
|---|---|
| Mixing bowls | Combine and mix filling and dough ingredients |
| Measuring cups & spoons | Accurate measurement of ingredients |
| Pastry cutter or food processor | Cut the cold butter into flour for the crust |
| Sharp knife | Peel and slice apples, chop rhubarb |
| Cutting board | Safe surface for chopping and slicing |
| Rolling pin | Roll out the pie dough evenly |
| 9-inch pie pan | Bake the rhubarb apple pie |
| Pastry brush | Brush butter or egg wash on crust |
| Cooling rack | Cool the baked pie properly |
| Aluminum foil or pie shield | Protect crust edges from overbrowning |
Additional Helpful Tools
- Mixing spoon or spatula for stirring the filling evenly
- Zester or grater if adding lemon zest to enrich flavor
- Oven thermometer to ensure precise baking temperature
- Timer to track baking duration efficiently
Tip: Using cold butter and ice water for the crust requires working quickly with a pastry cutter or food processor to keep the dough from warming.
Make-Ahead Instructions
Preparing our Rhubarb Apple Pie in advance saves time and enhances flavor. Follow these steps to make-ahead with ease and confidence.
Prepare the Filling Ahead
- Combine the Filling Ingredients
Slice peeled apples and chop fresh rhubarb. Toss them with granulated sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract.
2. Store in an Airtight Container
Place the mixed filling in a sealed container or bowl and refrigerate for up to 24 hours. This allows the flavors to meld, creating a more vibrant taste.
Make and Chill the Pie Crust
- Prepare the Dough
Using cold unsalted butter and ice water, mix the crust ingredients quickly to keep the dough cold and flaky.
2. Chill the Dough
Shape the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Chilling helps relax the gluten and firm up the butter for a tender crust.
Assemble Before Baking
- Roll Out the Crust
Once chilled, roll out one dough disc to fit a 9-inch pie pan.
2. Add the Filling
Pour the prepared filling evenly into the crust-lined pan. Dot the top with butter for added richness.
3. Top with Second Crust or Lattice
Roll out the remaining dough disc and cover the pie. Seal edges and cut vents for steam release.
Freeze for Longer Storage
| Step | Instruction | Storage Duration |
|---|---|---|
| Freeze Assembled Raw Pie | Wrap tightly in plastic wrap and foil | Up to 2 months |
| Thaw Before Baking | Thaw in refrigerator overnight | 8-12 hours |
| Bake | Follow standard baking instructions at 375°F | – |
Pro Tip: To prevent soggy crust, sprinkle a tablespoon of fine breadcrumbs or crushed nuts on the bottom crust before adding filling.
Using these Make-Ahead Instructions ensures we have a fresh, flavorful Rhubarb Apple Pie ready to bake whenever we are.
Instructions
Follow these detailed steps to create a perfectly balanced Rhubarb Apple Pie with a flaky crust and flavorful filling. We guide you through each phase from crust to baking for best results.
Preparing the Pie Crust
- Chill your butter and water thoroughly before starting. Cold ingredients help create a flaky crust.
- In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar (optional).
- Cut 1 cup cold unsalted butter (cubed) into the flour mixture using a pastry cutter or food processor until the mixture resembles coarse crumbs with some pea-sized pieces.
- Gradually add 6 to 8 tbsp ice water, one tablespoon at a time, mixing gently after each addition until dough just begins to hold together.
- Divide dough into two discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour before rolling.
Preparing the Rhubarb and Apple Filling
- Peel and slice 3 cups tart apples approximately 1/4-inch thick.
- Chop 2 cups rhubarb into 1/2-inch pieces.
- In a large bowl, combine the apples, rhubarb, 3/4 cup granulated sugar, 1/4 cup all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp lemon juice, and 1 tsp vanilla extract.
- Toss the ingredients gently but thoroughly to coat fruit evenly.
- Let the mixture sit for 10-15 minutes to allow the flavors to meld and juices to release.
Assembling the Pie
- Preheat your oven to 425°F (220°C).
- On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle.
- Transfer dough to a 9-inch pie pan, pressing gently to fit without stretching.
- Pour the prepared filling into the crust evenly.
- Cut 2 tbsp cold unsalted butter into small cubes and dot over the filling.
- Roll out the second dough disc into another 12-inch circle. For a classic look, cut slits or use a lattice design to allow steam to escape.
- Place the top crust over the filling. Trim any overhang and crimp the edges to seal.
- Brush the top crust lightly with an egg wash (1 egg beaten with 1 tbsp water) to promote golden browning.
- Optionally, sprinkle with sugar for added texture and sparkle.
Baking the Pie
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Initial Bake | 425°F (220°C) | 15 minutes | Sets crust and starts browning |
| Reduce Temperature | 350°F (175°C) | 40-50 minutes | Cook filling through thoroughly |
| Cooling | Room temperature | At least 2 hours | Allows filling to set properly |
- Place the pie on the middle rack of the preheated oven.
- After 15 minutes, reduce the temperature to 350°F (175°C) to finish baking.
- Tent the edges with foil or a pie shield if crust edges brown too quickly.
- Bake until the filling is bubbly and the crust is golden brown.
- Remove the pie and place on a cooling rack for a minimum of 2 hours before slicing to ensure the filling sets.
Serving Suggestions
Enhance your Rhubarb Apple Pie experience with these delicious serving ideas that highlight the pie’s perfect balance of tart and sweet. We recommend serving the pie slightly warm to bring out the vibrant flavors of the rhubarb and apple filling.
Best Accompaniments
- Vanilla Ice Cream: A classic pairing. The creamy, cool texture contrasts wonderfully with the flaky crust and warm filling.
- Whipped Cream: Lightly sweetened whipped cream adds a soft, airy complement that lifts the pie’s richness without overpowering the tartness.
- Cheddar Cheese: For a traditional twist, serve a thin slice of sharp cheddar cheese on the side or melted on top. The savory profile perfectly balances the fruity sweetness.
Beverage Pairings
| Beverage Type | Description | Why It Works |
|---|---|---|
| Hot Black Tea | Slightly bitter and earthy | Balances the pie’s sweet and tart notes |
| Crisp White Wine | Think dry Riesling or Sauvignon Blanc | Enhances the fruit flavors with acidity |
| Fresh Apple Cider | Warm or chilled | Complements the apple component naturally |
Presentation Tips
- Serve pie slices on warm plates to keep the filling soft longer.
- Drizzle a bit of honey or caramel sauce over the top for added indulgence.
- Garnish with fresh mint leaves or a sprinkle of powdered sugar to elevate the visual appeal and add a touch of freshness.
Pro Tip: Letting the pie sit at room temperature for 15 minutes after baking helps the filling to set for cleaner slicing and improved flavor melding.
By pairing our Rhubarb Apple Pie with the right accompaniments and drinks, we turn a simple dessert into a memorable centerpiece that delights every sense.
Storage and Leftovers
Proper storage is essential to maintain the freshness and flavor of our Rhubarb Apple Pie. Here’s how we best preserve and enjoy any leftovers.
Refrigeration
- Once the pie has fully cooled to room temperature, cover it loosely with plastic wrap or aluminum foil.
- Store the pie in the refrigerator for up to 4 days.
- To serve, allow the pie to come to room temperature or warm it gently in a 325°F oven for 10 to 15 minutes to restore that fresh-baked texture.
Freezing
Freezing is perfect for saving pie portions or the entire pie for future enjoyment:
- Wrap the cooled pie tightly in plastic wrap followed by aluminum foil to prevent freezer burn.
- Store in the freezer for up to 2 months.
- When ready to eat, thaw in the refrigerator overnight.
- Reheat in a 350°F oven for 20 to 25 minutes until warmed through.
| Storage Method | Duration | Wrapping | Reheating Temperature & Time |
|---|---|---|---|
| Refrigeration | Up to 4 days | Plastic wrap or foil (loose cover) | 325°F for 10-15 mins (optional) |
| Freezing | Up to 2 months | Plastic wrap + foil (tight wrap) | 350°F for 20-25 mins after thawing |
Leftover Serving Tips
- Leftover rhubarb apple pie tastes fantastic when served slightly warm.
- Enhance the experience with vanilla ice cream, whipped cream, or sharp cheddar cheese.
- For a cozy touch, pair with a cup of hot black tea or fresh apple cider.
“Storing our pie properly ensures every bite remains as delightful as the first slice.“
By following these storage steps, we can savor the tart and sweet balance of our Rhubarb Apple Pie any time after baking.
Conclusion
Crafting a Rhubarb Apple Pie is a rewarding way to celebrate seasonal flavors with a perfect balance of tart and sweet. With the right ingredients, tools, and techniques, we can create a flaky crust and a vibrant filling that impresses every time.
Whether we’re baking for a special occasion or a cozy treat, this pie brings warmth and comfort to the table. By following simple storage and serving tips, we ensure every slice stays fresh and delicious.
Let’s embrace this classic recipe as a versatile favorite that’s as enjoyable to make as it is to eat.
Frequently Asked Questions
What makes rhubarb and apple a good combination for pie?
Rhubarb adds a tart contrast to the sweet apples, creating a balanced flavor. It also enhances the pie’s color and adds a unique twist to the classic apple pie.
What are the main ingredients needed for the rhubarb apple pie filling?
You need peeled and sliced apples, chopped rhubarb, granulated sugar, flour, spices, lemon juice, vanilla extract, and butter.
How do I make a flaky pie crust for this pie?
Use cold unsalted butter and ice water, work quickly to keep the dough cold, and mix with all-purpose flour and a pinch of salt for the best flaky texture.
Can I prepare the pie filling or crust ahead of time?
Yes, the filling can be prepped and stored in the fridge for up to 24 hours, while the crust can be made into discs and chilled for up to 2 days before assembling.
How long should I bake the rhubarb apple pie?
Bake first at a higher temperature to set the crust, then reduce the heat to cook the filling thoroughly. Cooling time is necessary to let the pie set properly.
What are the best serving suggestions for this pie?
Serve slightly warm with vanilla ice cream, whipped cream, or sharp cheddar cheese. Pair it with hot black tea, crisp white wine, or fresh apple cider for a delightful experience.
How should I store leftover rhubarb apple pie?
Cover loosely and refrigerate for up to 4 days, or wrap tightly and freeze for up to 2 months. Reheat gently to restore fresh-baked texture before serving.
Any tips to prevent a soggy pie crust?
Use flour in the filling to absorb excess juices, prebake the crust slightly if possible, and avoid overfilling to keep the crust crisp and flaky.