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Rhubarb Apple Pie

Rhubarb Apple Pie

The ultimate comfort food, Rhubarb Apple Pie combines the tartness of rhubarb and the sweetness of apples, creating a delightful balance perfect for spring. This easy-to-make pie is sure to satisfy cravings and warm hearts. Perfect for family gatherings or quiet nights, it’s a must-try!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 1 pie
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

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

Equipment

  • Oven
  • Baking Sheet
  • Whisk
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. In a medium bowl, mix together the rhubarb, apple, brown sugar, vanilla bean, corn starch, and salt. Allow to stand for about 10 to 15 minutes, letting the flavors meld while you prepare the pie crust.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the pie to the freezer to chill for about 15 to 20 minutes. Chilling helps the crust hold its shape while baking.
  6. 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.
  7. Bake for about 20 minutes, or until the crust starts to turn lightly golden brown. This initial high temperature helps set the crust.
  8. 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.
  9. 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!
  10. Serve your Rhubarb Apple Pie with a generous scoop of ice cream or whipped cream. Enjoy every bite!

Notes

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.
Tip: Experiment with spices like cinnamon or nutmeg to enhance the flavor profile.