Best Apple Rhubarb Pie Recipe

Growing up, I never knew what to make of rhubarb. Those long, pink stalks in my grandmother’s garden looked more like celery’s fancy cousin than a pie ingredient. Mom always paired it with strawberries, which was nice, but it wasn’t until I tried it with apples that everything changed.

You see, apple and rhubarb together create this perfect balance – the sweetness of the apples takes the edge off rhubarb’s tartness, while the rhubarb adds just enough zip to keep the apples from being boring. It’s one of those combinations that makes you wonder why everyone doesn’t do it this way.

What Kind of Apples Should I Use?

For an apple rhubarb pie, you’ll want to pick apples that hold their shape when baked and offer a nice balance of sweet and tart flavors. Granny Smith apples are a reliable choice since they stay firm during baking and their tartness pairs well with the rhubarb, but Honeycrisp or Pink Lady apples work great too. When picking your apples at the store, look for ones that feel firm and heavy for their size, with no soft spots or bruising. It’s best to avoid softer varieties like Red Delicious or Gala, as they tend to turn mushy during baking and won’t give you those nice, distinct apple pieces in your finished pie.

Options for Substitutions

Let’s talk about what you can swap in this pie recipe if you’re missing something:

• Shortening: If you don’t have shortening, you can use all butter instead. Your crust might be slightly less flaky but still tasty. Just replace the shortening measure with the same amount of cold butter.
• Rhubarb: Can’t find rhubarb? Try using strawberries or cranberries instead – they’ll bring that same tart flavor. If using cranberries, reduce the amount to 3/4 cup since they’re more tart.
• Apples: Any firm baking apple works here – Granny Smith, Honeycrisp, or Braeburn are all good choices. Just avoid softer varieties like Red Delicious that can turn mushy.
• Spices: No cloves or nutmeg? You can use apple pie spice, or just increase the cinnamon to 1 teaspoon. Each spice adds flavor but isn’t crucial to the recipe’s success.
• Lemon juice: Out of fresh lemon? Use lime juice, or even orange juice in a pinch. You just need that bit of acidity to balance the sweetness.
• Egg wash: If you’re out of eggs, brush the top with milk or cream instead. It won’t be as shiny, but it’ll still help brown the crust nicely.

Watch Out for These Mistakes While Baking

The success of your apple rhubarb pie largely depends on the temperature of your ingredients – using warm butter or shortening will result in a tough, dense crust instead of the flaky layers you’re after, so keep everything chilled until the moment you need it. Working the pie dough too much is another common mistake that leads to a tough crust, so mix just until the ingredients come together and you see small pieces of butter throughout the dough. When it comes to the filling, avoid the temptation to skip the resting period after mixing your fruits with sugar and spices – this step allows the fruits to release their juices, which you can then thicken with flour to prevent a soggy bottom crust. For the best results, cut your apple slices to an even thickness (about 1/4 inch) so they cook at the same rate as the rhubarb, and don’t forget to add a few slits or decorative cuts in the top crust to let steam escape during baking.

What to Serve With Apple Rhubarb Pie?

This cozy pie practically begs for a scoop of vanilla ice cream on top – the warm, spiced filling and cold, creamy ice cream create that perfect temperature contrast that makes dessert extra special. If you’re not in the mood for ice cream, a dollop of fresh whipped cream or a drizzle of caramel sauce works beautifully too. For a morning treat, serve a slice with your favorite coffee or tea, maybe with a small scoop of Greek yogurt on the side to keep things light. When I’m feeling fancy, I like to warm up each slice for about 20 seconds in the microwave before adding any toppings – it really brings out all those wonderful spices!

Storage Instructions

Counter Storage: Your freshly baked apple rhubarb pie can sit on the counter, loosely covered with foil or a clean kitchen towel, for up to 2 days. This is perfect if you’re planning to serve it within a day or two, and it keeps the crust nice and crispy.

Refrigerate: To keep your pie fresh longer, pop it in the fridge in an airtight container or wrapped well in foil. It’ll stay good for up to 5 days, though the crust might soften a bit over time. I like to take it out about 30 minutes before serving to let it come closer to room temperature.

Freeze: This pie freezes really well! Once it’s completely cool, wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge. You can warm individual slices in the oven at 350°F for about 10 minutes to crisp up the crust.

Preparation Time	30-45 minutes
Cooking Time	50-60 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 30-40 g
• Fat: 90-110 g
• Carbohydrates: 350-400 g

Ingredients

• 2 1/2 cups regular flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 3 tablespoons chilled butter, cut into cubes
• 1/4 cup shortening
• 3 to 4 tablespoons ice-cold water
• 1 egg, for brushing
• Sugar, for dusting
• 1 cup cooked rhubarb
• 3 large firm apples, peeled, cored, and sliced
• 1/4 cup brown sugar
• 1 tablespoon plain flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice

Step 1: Prepare the Dough

In a large bowl, whisk together the flour, sugar, and salt.

Add butter and shortening to the dry ingredients, then blend using a pastry blender or your hands until the mixture becomes crumbly.

Gradually add ice water, 1 tablespoon at a time, mixing until a soft, pliable dough forms.

Turn the dough out onto a well-floured sheet of parchment paper and knead gently.

Wrap the dough in cling film and refrigerate for 30 minutes to allow it to firm up.

Step 2: Preheat the Oven and Prepare the Pie Crust

Preheat your oven to 350 degrees F.

Divide the chilled dough into two equal balls.

Roll out one dough ball to fit a 9-inch pie plate.

Carefully place it in the pie plate, ensuring it covers the bottom and up the sides.

Use a fork to pierce the bottom of the dough all over, which helps prevent bubbling.

Blind bake the crust for 15 minutes.

Once done, remove it from the oven and let it cool slightly before you add your filling.

Step 3: Prepare the Filling and Lattice Topping

As the crust cools, roll out the second dough ball to prepare for the lattice topping.

In a large bowl, toss together the sliced apples, sugar, flour, spices, and lemon juice, ensuring the apples are well-coated.

Add 1 cup of stewed rhubarb to the mixture and mix gently.

Carefully pour the filling into the prepared pie crust.

Refer to my Apple Brandy Pie recipe for a detailed lattice tutorial to complete the pie topping.

Once the lattice is applied, brush it with a beaten egg and sprinkle the entire pie generously with sugar.

Step 4: Bake the Pie

Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust becomes golden brown and the filling is bubbling in the center.

Keep an eye on the pie to ensure it doesn’t overbake or burn.

Step 5: Cool and Serve

After baking, transfer the pie to a cooling rack.

Allow it to cool before slicing and serving.

For an added touch of indulgence, serve the pie with fresh cream or a scoop of ice cream, if desired.

Enjoy your homemade pie!