The Best Rhubarb Apple Pie Recipe for Spring and Summer Baking
There is nothing quite like the comforting aroma of a homemade fruit pie baking in the oven, and this Rhubarb Apple Pie combines the tangy brightness of rhubarb with the sweet, familiar comfort of apples. This recipe balances tartness and sweetness perfectly, making it the ideal seasonal dessert to celebrate late spring and early summer harvests. Get ready to bake a show-stopping, delicious pie!
Why You Will Love This Recipe
This Rhubarb Apple Pie is the perfect gateway into baking with rhubarb. The sharp flavor of the rhubarb cuts beautifully through the sweetness of the apples, creating a complex and wonderfully balanced filling that isn’t overly sugary. It uses a flaky, all-butter double crust that provides the ultimate texture contrast to the soft, juicy interior. Whether you are serving it warm with a scoop of vanilla ice cream or letting it cool for cleaner slices, this pie is guaranteed to be a crowd-pleaser that showcases seasonal produce wonderfully.
Ingredients
- Pie Crust Ingredients: 2 ½ cups all-purpose flour
- 1 teaspoon salt (for the crust)
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- ½ cup ice water (approximately)
- Rhubarb Apple Filling Ingredients: 3 cups chopped fresh rhubarb (about ½ inch pieces)
- 3 cups peeled, cored, and sliced Granny Smith or Honeycrisp apples
- 1 ½ cups granulated sugar (adjust based on fruit tartness)
- ¼ cup all-purpose flour or 3 tablespoons cornstarch (for thickening)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 large egg, beaten with 1 tablespoon milk (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Step-by-Step Instructions
- Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Prepare the Filling: In a large bowl, combine the chopped rhubarb and sliced apples. In a separate small bowl, whisk together the granulated sugar, flour (or cornstarch), cinnamon, and nutmeg. Pour the sugar mixture over the fruit and sprinkle with lemon juice. Toss gently until everything is evenly coated. Let the mixture sit for 15 minutes while you roll out the crust.
- Assemble the Bottom Crust: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang, and chill while you prepare the top crust.
- Fill the Pie: Pour the rhubarb apple filling into the chilled bottom crust, mounding it slightly in the center.
- Create the Top Crust: Roll out the second disc of dough. You can either place it whole over the filling (cutting vents centrally) or cut it into strips for a lattice top. Place the top crust over the filling, trim the edges, and crimp the top and bottom crusts together securely to seal.
- Egg Wash and Bake: Brush the top crust lightly with the egg wash (beaten egg mixed with milk) and sprinkle with coarse sugar, if desired. Place the pie on a baking sheet (to catch any drips).
- Bake Initial Stage: Bake at 425°F (220°C) for 15 minutes.
- Reduce Heat and Finish Baking: Reduce the oven temperature to 375°F (190°C). Continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges start browning too quickly, cover them loosely with aluminum foil or use a pie shield.
- Cool: Allow the Rhubarb Apple Pie to cool on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.
Expert Tips / Pro Tips
Keep everything cold: For the flakiest crust possible, ensure your butter and water are ice cold when making the pastry dough. Warm ingredients lead to tough crusts.
Prevent a soggy bottom: Baking the pie on the lower-middle rack for the first half of the bake helps direct heat to the bottom crust. Using a preheated pie plate (if glass or ceramic) can also help create a crisp base.
Managing Tartness: Rhubarb acidity varies widely. Taste a small piece after it has mixed with the sugar before adding it to the pie. If it is extremely tart, add the extra ¼ cup of sugar mentioned in the ingredients list.
Thickening is Key: Rhubarb releases a significant amount of liquid. Using the full amount of flour or cornstarch specified is crucial for achieving a filling that sets up nicely rather than being runny.
Variations & Substitutions
Spice Variations: Introduce flavor depth by substituting the cinnamon with 1 teaspoon of apple pie spice blend, or add a pinch of ground cardamom for a sophisticated floral note.
Crust Alternatives: If you are short on time, feel free to substitute the homemade crust with two high-quality, store-bought refrigerated pie crusts.
Add Berries: Strawberries pair wonderfully with rhubarb. Substitute 1 cup of the rhubarb with 1 cup of fresh strawberries for a classic strawberry rhubarb apple pie hybrid.
Gluten-Free Option: For a gluten-free Rhubarb Apple Pie, use a 1-to-1 gluten-free flour blend in your pastry dough and ensure your thickener (cornstarch or GF flour) is used in the filling.
Serving Suggestions
The absolute best way to serve this warm Rhubarb Apple Pie is à la mode—topped generously with high-quality vanilla bean ice cream that melts invitingly over the hot fruit.
For a slightly lighter touch, a dollop of freshly whipped heavy cream, lightly sweetened with vanilla, is superb.
If you prefer a less rich topping, a drizzle of homemade caramel sauce elevates both the flavor and presentation.
Storage, Freezing & Reheating
Storage: Store leftover pie tightly covered at room temperature for up to 2 days, or refrigerated for up to 4 days. It is best enjoyed slightly warmed, even if it was stored in the fridge.
Freezing (Unbaked): You can freeze the assembled, unbaked pie. Wrap it tightly in two layers of plastic wrap followed by a layer of foil. Freeze for up to 3 months. Bake directly from frozen, adding about 20-30 minutes to the baking time (cover edges early).
Freezing (Baked): Allow the pie to cool completely before freezing. Wrap securely as above. Thaw overnight in the refrigerator, then warm gently in a 350°F oven for about 15-20 minutes before serving.
Reheating: Reheat individual slices or the whole pie in an oven preheated to 350°F (175°C) until warmed through (about 10 minutes for slices, 25 minutes for the whole pie).
Nutrition Information
| Nutrient | Amount Per Serving (Estimate) |
|---|---|
| Calories | 450-550 kcal |
| Total Fat | 25g |
| Saturated Fat | 15g |
| Carbohydrates | 65g |
| Dietary Fiber | 5g |
| Sugars | 38g |
| Protein | 5g |
Note: Nutritional values are estimates and will vary based on the exact ingredients and crust recipe used, especially the amount of sugar and butter.
FAQ
Why is my rhubarb apple pie filling runny?
The filling is likely runny because the fruit released more liquid than the thickener (flour or cornstarch) could absorb, or because the pie was sliced before it had completely cooled. Allowing the pie to rest for 3-4 hours post-bake is critical for setting the starches.
Can I use frozen rhubarb or apples?
Yes, you can use frozen fruit, but you must incorporate them without thawing. Be aware that frozen fruit releases more liquid, so you should increase your thickener (flour or cornstarch) by about 1 tablespoon to compensate.
What is the best type of apple to use for this pie?
Firm, tart apples work best as they hold their shape during baking and balance the rhubarb’s tartness. Granny Smith apples are the classic choice, but Honeycrisp or Braeburn also work very well.
How do I prevent the crust from shrinking?
Ensure the dough discs are well-chilled before rolling. If the dough still shrinks significantly in the oven, it usually means the gluten relaxed too much during the final assembly; chilling the assembled pie for 15 minutes before baking can help set the shape.
Rhubarb Apple Pie
Ingredients
Method
- Prepare the Pie Dough: Whisk the flour and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Slowly add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Divide the dough in half, form each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, combine the chopped rhubarb, sliced apples, granulated sugar, cornstarch, lemon zest, lemon juice, and cinnamon. Toss gently until the fruit is evenly coated. Set aside.
- Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough to an 12-inch circle. Carefully transfer it to a standard 9-inch pie dish. Trim the edges, leaving about a 1-inch overhang.
- Pour the fruit filling into the bottom crust. Roll out the second disk of dough and carefully place it over the filling. Crimp the edges of the top and bottom crusts together to seal well. Cut several slits in the top crust to allow steam to escape.
- Bake the Pie: Brush the top crust with the beaten egg wash and sprinkle with coarse sugar, if using. Place the pie on a baking sheet (to catch drips). Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 40-45 minutes, or until the crust is deep golden brown and the filling is bubbling thickly.
- Cooling: Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly. Serve warm or at room temperature.