Rhubarb Raspberry Apple Pie
Indulge in the perfect balance of tart and sweet with this Rhubarb Raspberry Apple Pie, a show-stopping dessert that celebrates the best of seasonal fruits. This recipe combines tangy rhubarb, juicy raspberries, and crisp apples, all enveloped in a buttery, flaky double crust. A hint of cinnamon and vanilla enhances the natural flavors, while a touch of brown sugar adds caramel-like depth. The pie bakes to golden perfection with a bubbling, fruity filling that's irresistible. Whether you opt for a classic top crust or a rustic lattice design, this pie will become your go-to for holidays, gatherings, or a cozy weekend treat. Serve it warm or at room temperature with a scoop of vanilla ice cream for a dessert that's as comforting as it is delightful. Perfect for lovers of fruit pies and timeless favorites!
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Recipe Information
Ingredients
- 2 cups (chopped) Rhubarb stalks
- 1.5 cups Fresh raspberries
- 2 medium (peeled, cored, and sliced) Apples (such as Granny Smith or Honeycrisp)
- 0.75 cup Granulated sugar
- 0.25 cup (packed) Brown sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 2 (store-bought or homemade, for top and bottom) Pie crusts
- 1 tablespoon (cut into small pieces) Unsalted butter
- 1 (beaten for egg wash) Egg
- 1 tablespoon (optional, for sprinkling on top) Coarse sugar
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the chopped rhubarb, raspberries, and sliced apples.
Add granulated sugar, brown sugar, cornstarch, ground cinnamon, and vanilla extract to the fruit mixture. Toss gently to coat the fruits evenly and set aside.
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the fruit filling into the prepared pie crust, spreading it out evenly. Dot the filling with small pieces of the unsalted butter.
Place the second pie crust over the filling. You can leave it whole and cut slits for venting, or cut it into strips to create a lattice pattern.
Trim the edges of the top crust, leaving about 1/2 inch overhang. Tuck the overhang under the edge of the bottom crust and crimp to seal.
Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50 to 55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to let the filling set.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 414 mg | 18% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 35.8 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 421 mg | 9% | |
*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.
