Go Back
–+ servings
Apple-Rhubarb Pie

Apple-Rhubarb Pie: A Fresh Twist on a Classic Favorite

This Apple-Rhubarb Pie perfectly blends sweet and tart flavors, making it a delightful dessert for various occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 3 cups apples mix of tart and sweet varieties
  • 2 cups rhubarb fresh or frozen
  • 3/4 cup sugar adjust based on the tartness of rhubarb
  • 1 teaspoon cinnamon optional, use sparingly
Crust
  • 1 cup unsalted butter cold
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 6-8 tablespoons cold water add gradually

Equipment

  • Mixing Bowl
  • Pie Pan
  • Pastry cutter
  • Rolling Pin
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat oven to 425°F (220°C). Wash and slice apples and rhubarb. Toss with sugar and optional cinnamon in a bowl. Let sit for 15 minutes.
  2. In a bowl, blend together flour and salt. Cut in cold butter until coarse. Gradually add cold water until dough comes together. Chill for 30 minutes.
  3. Roll out one dough disc, fit into pie pan, and pour in filling. Roll the second disc for a top crust, slashing for steam vents.
  4. Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) and bake for an additional 30-40 minutes until crust is golden and filling is bubbly.
  5. Cool on a wire rack for 30 minutes. Serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, chill the dough and use a mix of sweet and tart apples.

Tried this recipe?

Let us know how it was!