Apple Rhubarb Pie
Delight your taste buds with the perfect seasonal blend of tart and sweet in this Apple Rhubarb Pie. Featuring a buttery, flaky homemade crust and a vibrant filling of tender apples and tangy rhubarb, this pie is balanced with a warming touch of cinnamon, nutmeg, and vanilla. Every slice offers a nostalgic yet refreshing twist, with its crisp, sugared topping baked to golden perfection. Ideal for holidays or casual family gatherings, this pie is as beautiful as it is delicious. Serve it warm with a scoop of creamy vanilla ice cream for a dessert that’s as irresistible as it is memorable. Whether you're a rhubarb lover or new to its charms, this easy pie recipe will quickly become a favorite in your kitchen.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 0.5 teaspoon Salt
- 6 tablespoons Ice water
- 4 medium Apples (peeled, cored, and sliced thin – use Granny Smith or Honeycrisp)
- 2 cups Rhubarb (chopped into 1-inch pieces)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 1 large Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (for sprinkling on crust)
Instructions
In a large bowl, whisk together the all-purpose flour and salt for the crust.
Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking it.
Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the sliced apples, chopped rhubarb, granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, and vanilla extract. Mix well to coat the fruit evenly.
On a lightly floured surface, roll out one of the dough discs into a 12-inch circle and transfer it to a 9-inch pie dish, pressing it gently into the dish.
Pour the apple-rhubarb filling into the pie crust, spreading it out evenly.
Roll out the second dough disc into a 12-inch circle. Place it over the filling, and trim any excess dough, leaving about 1/2 inch around the edges.
Seal the edges by crimping them together with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg wash and sprinkle with coarse sugar for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool completely on a wire rack before serving to ensure the filling sets properly.
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
3733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.0 g | 256% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 452.4 g | 165% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 199.4 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 177 mg | 14% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
