Name: Rhubarb Apple Pie
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 pound Rhubarb (ends trimmed and stalks cut into 1/4 inch pieces); 1 apple Apple (cored and sliced); 3/4 cup Brown Sugar (light or dark); 1/2 bean Vanilla Bean (scraped); 2 tablespoons Corn Starch; 1/4 teaspoon Sea Salt (fine-grain); 1 large egg Egg (whisked with 2 tablespoons milk for egg wash); 1 tablespoon Turbinado Sugar (or demerrara); 1 serving Ice Cream (or whipped cream for serving)

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There’s something so special about a warm slice of Rhubarb Apple Pie fresh from the oven. I remember the first time I tried making it; the tartness of the rhubarb and the sweetness of the apple danced together in perfect harmony. It was a breezy spring afternoon, and my kitchen filled with the comforting aroma of baking pie. This recipe has become a staple in my home, evoking nostalgia and warmth with every bite. Whether it’s a family gathering or a quiet evening at home, this pie always brings people together.

Recipe Snapshot

Total Time:
1 hr 10 mins

Prep Time:
15 mins

Cook Time:
55 mins

Difficulty:
Medium

Calories:
250 kcal

Protein:
2 g

Diet:
Gluten-Free

Fat:
12 g

Tools Used:
Oven, Baking Sheet, Whisk, Mixing Bowl, Chef’s Knife

Why Try This Rhubarb Apple Pie

It’s a Classic Combination

There’s a reason why rhubarb and apple make such a great pair. The tartness of rhubarb complements the natural sweetness of apple, creating a flavor profile that is both refreshing and satisfying. This classic combination has been cherished for generations and never goes out of style.

Perfect for Spring

Spring is the ideal season for making Rhubarb Apple Pie. As the weather warms up, fresh rhubarb is in abundance, making it a natural choice for seasonal baking. The vibrant colors of the filling also remind us of blooming flowers and longer days, perfect for sharing with friends and family.

Easy to Make

Don’t worry if you’re not a baking expert; this pie is relatively simple to prepare. With just a few fresh ingredients and some patience, you can create a show-stopping dessert that will impress everyone. The pie crust can be made from scratch or store-bought, making it accessible for all levels of bakers.

Served Warm or Cold

One of the best things about Rhubarb Apple Pie is that it can be enjoyed both warm and cold. Serve it fresh from the oven with a scoop of vanilla ice cream, or let it cool and enjoy it the next day as a quick breakfast treat. Either way, it’s a delightful experience.

Sharing Memories

This pie is about more than just taste; it’s about creating memories. Baking it can become a cherished ritual, perhaps a new tradition in your household. As your family gathers around the table, sharing stories and laughter over a slice of pie, you’ll find that these moments are what truly matter.

What to Gather for Rhubarb Apple Pie

When it comes to crafting your Rhubarb Apple Pie, the ingredients play a crucial role in developing both texture and flavor. The combination of tart rhubarb, sweet apple, and a touch of sugar creates a mouth-watering filling. The crust, whether homemade or store-bought, adds a delightful crunch. Together, these ingredients come together to create a pie that is not only delicious but also nostalgic.

1 pound rhubarb, ends trimmed and stalks cut into 1/4 inch pieces: This vibrant vegetable provides the signature tartness that contrasts beautifully with the sweetness of the apple.
1 apple, cored and sliced (I used a Pink Lady apple): Apples add natural sweetness and a slight crunch to the filling.
3/4 cup light or dark brown sugar: This sweetener enhances the flavors of the rhubarb and apple and helps to balance the tartness.
1/2 vanilla bean, scraped: A touch of vanilla adds depth and aroma to the filling.
2 tablespoons corn starch: Used as a thickening agent, it helps bind the filling together.
1/4 teaspoon fine-grain sea salt: A pinch of salt elevates the sweetness and enhances the overall flavor.
1 large egg + 2 tablespoons milk, whisked together in a small bowl for egg wash: This mixture gives the crust a beautiful golden finish.
1 tablespoon turbinado sugar or demerrara: Sprinkling this on top adds a lovely crunch and sweetness to the baked pie.
Ice cream or whipped cream, for serving: These toppings complement the pie perfectly, adding creaminess and richness.

Making This Rhubarb Apple Pie

Now that you’ve gathered your ingredients, let’s dive into making a delicious Rhubarb Apple Pie. Follow these steps, and you’ll have a warm, comforting dessert to share with loved ones.

In a medium bowl, mix together the rhubarb, apple, brown sugar, vanilla bean, corn starch, and salt. Allow the mixture to stand for about 10 to 15 minutes, letting the flavors meld while you prepare the pie crust.
Pour the filling into your prepared pie crust. If you’re making it from scratch, roll out the first half of your pie dough and place it in your pie dish.
Roll out the second half of the dough and create a design for the top. I like to make a tightly woven lattice. Use a ravioli cutter to cut the dough into strips and weave them together, tucking the edges under themselves for a tidy finish.
Brush the tops of the pie with the egg wash mixture generously, ensuring coverage for a golden crust. Sprinkle with turbinado sugar for an extra sweet crunch.
Transfer the pie to the freezer to chill for about 15 to 20 minutes. Chilling helps the crust hold its shape while baking.
Preheat your oven to 400 degrees F. Once the pie is chilled, place it on a baking sheet to catch any drips, then transfer to the oven.
Bake for about 20 minutes, or until the crust starts to turn lightly golden brown. This initial high temperature helps set the crust.
Reduce the oven temperature to 350 degrees F and continue baking for an additional 20 to 30 minutes. The crust should be golden brown, and you’ll see the filling bubbling through the lattice.
When done, transfer the pie to a cooling rack. Let it cool to room temperature for about 3 hours. Cutting into it too soon will result in a messy filling, but sometimes that’s just part of the fun!
Serve your Rhubarb Apple Pie with a generous scoop of ice cream or whipped cream. Enjoy every bite!

Things Worth Knowing

Chilling the dough: Always chill your pie crust before baking. It helps the fat solidify, resulting in a flakier crust.
Prepping the filling: Allow the filling to sit before adding it to the crust, as this helps the rhubarb release some of its moisture and blend well with the apple.
Egg wash tips: For a shiny finish, ensure your egg wash is even, and don’t skip the sprinkle of sugar on top!
Cooling period: Patience is key! Allow the pie to cool adequately to set the filling properly before slicing.

Make It Your Own

As you explore the world of baking, feel free to personalize your Rhubarb Apple Pie. Here are some tips to make it your own:

Experiment with spices: Add a pinch of cinnamon or nutmeg to enhance the flavor profile.
Use different apples: Try various apple varieties like Granny Smith for a more tart experience or Honeycrisp for added sweetness.
Try alternative sweeteners: Consider using maple syrup or honey as sweeteners instead of brown sugar for a different taste.
Add a crumble topping: If you love a crunchy topping, sprinkle a mixture of oats, flour, and butter over the pie before baking.
Consider a different crust: Experiment with a graham cracker crust for a unique twist.
Storage: Store leftovers in the refrigerator for up to five days. Cover with plastic wrap to keep it fresh.
Freezing: You can freeze unbaked pies for up to three months. Just make sure to wrap it well.

Serving This Rhubarb Apple Pie

Serving your Rhubarb Apple Pie is all about creating a delightful experience. Here are some ideas for how to make it special:

Pair with ice cream: A scoop of vanilla ice cream on the side complements the tartness beautifully.
Host a pie night: Invite friends over for a pie tasting event, offering different pies for variety.
Casual gatherings: Serve it during casual family dinners or potlucks—everyone loves pie!
Seasonal occasions: This pie is perfect for spring festivities and can also be served during holidays.
After-dinner treat: Serve warm as a comforting dessert after a hearty meal.
Storage tips: For best quality, cover the pie and store it in the refrigerator.
Enjoy it for breakfast: A slice of leftover pie with coffee makes for a delicious breakfast treat.

FAQ

Yes, you can use frozen rhubarb! Just make sure to thaw it and drain any excess moisture before mixing with the other ingredients. This will help maintain the texture of your pie.

For a Rhubarb Apple Pie, tart apples like Granny Smith or Pink Lady work best. They provide a nice contrast to the sweetness of the filling and complement the tartness of the rhubarb.

The pie is done when the crust is golden brown and the filling is bubbling through the lattice. You can also insert a knife to check if the filling is set and the texture is right. If it’s still runny, bake for a bit longer.

Absolutely! You can prepare the pie a day in advance. Just store it covered in the refrigerator. If you’d like to freeze it, you can also freeze the unbaked pie for up to three months. Bake it straight from the freezer, adding a few extra minutes to the baking time.

Conclusion

The Rhubarb Apple Pie is truly a delightful dessert that brings together sweet and tart flavors in a way that is comforting and satisfying. I encourage you to try this recipe and create your own memories around the dining table. Whether it’s a special occasion or just a sweet treat to enjoy at home, this pie will surely be a hit with everyone. Don’t hesitate to share it with family and friends—you might just spark a new tradition!