Rhubarb Apple Pie
Sweetly tart and brimming with seasonal flavor, this Rhubarb Apple Pie is the perfect dessert to celebrate the transition from spring to fall. Featuring a flaky, buttery homemade crust, this pie combines the tangy brightness of fresh rhubarb with the natural sweetness of juicy apples, enhanced by a warm touch of cinnamon and a hint of vanilla. The filling bakes to bubbly perfection under a golden, egg-washed top crust, with optional coarse sugar providing an irresistible crunch. Easy to prepare and stunning to serve, this fruit-filled pie is ideal for family gatherings, holiday dinners, or simply satisfying your pie cravings. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 0.25 cup Granulated sugar
- 6 tablespoons Cold water
- 3 cups Rhubarb stalks, chopped
- 3 Apples, peeled and sliced
- 0.75 cup Light brown sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 Egg, beaten
- 1 tablespoon Coarse sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Cut the cold unsalted butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing gently until a dough forms. Divide the dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the chopped rhubarb, sliced apples, light brown sugar, cornstarch, ground cinnamon, and vanilla extract. Toss until the fruits are coated evenly.
On a lightly floured surface, roll out one chilled dough disk into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
Pour the rhubarb and apple filling into the pie crust, spreading it out evenly.
Roll out the second dough disk into another 12-inch circle. Place it over the filling and trim any excess dough, leaving about 1/2 inch overhang.
Seal the pie by crimping the edges with your fingers or a fork. Cut a few small slits into the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish. If desired, sprinkle coarse sugar on top for added texture and sweetness.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 1 hour before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.4 g | 258% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 566.5 g | 206% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 275.6 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 578 mg | 44% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2302 mg | 49% | |
*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.
