Rhubarb Apple Pie

Desserts, Pie

Rhubarb Apple Pie

Hello you sweet gorgeous lil’ pie, you. I want to squish your cheeks like a grandma does a baby; I want to slap you on the ass like boys do in the locker room (I never understood this); I want to hug you so tightly that you get mad at me (I do this to Amelia daily). That’s how I feel about this pie.

This has Easter brunch situation written all over it. It’s the thing you bring to a brunch party and just wait for people to compliment you like crazy. And you can respond all NBD-like, Oh this pie, I just threw it together in like no time flat. Act casual.

If you’re not a rhubarb fan it’s probably because it was way too tart. It’s like tart celery.

Rhubarb Apple Pie

Rhubarb Apple Pie

Rhubarb Apple Pie

Rhubarb Apple Pie

Rhubarb has to be balanced out with the right amount of sugar; very important. I’m usually pretty shy with the sugar content in my pies. I lean toward the less sweet side, allowing the fruit to shine, but rhubarb it’s a little different.

I loooove, LOVE the addition of brown sugar instead of white granulated in this recipe. It gives it a deeper flavor that I’m super into. Other than that, it’s pretty simple. Pretty straightforward.


I say make the crust the night before so you won’t have any shrinkage issues. I actually made the crust the day of for this post and I regretted it. The crust didn’t turn out exactly how I had hoped. I wanted a bit more definition in the crust crimps but you know, after I ate it, I was like whatever, it’s good.

I’m going to an Easter brunch of Sunday. There’s gonna be an Easter egg hunt. There’s gonna be quiche. And of course, there’s gonna be pie. That’s how I roll, yo!


Double Crust

Prep Time: 30 minutes

Yield: Dough for 2 nine-inch pie crusts

Double Crust


  • 2 1/2 cups (312.5g) all-purpose flour
  • 1 tablespoon (15g) white granulated sugar
  • 1 1/2 teaspoon (7g) fine-grain sea salt
  • 2 sticks (226g) unsalted butter, frozen
  • 3/4 cups very cold water, divided
  • 1 large egg, beaten (for egg wash)


  1. In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
  2. Add a 1/2 cup of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to add 3 to 4 tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Divide the dough, forming two discs. Wrap the discs in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  3. Remove the first disc of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, leaving a 1-inch overhang. Add your filling and transfer the pie to freezer while you roll out the second disc of dough.
  4. Remove the second disc of dough from the refrigerator and repeat the rolling process as you did with the first disc. You have a couple of options, you could simply lay the second rolled out sheet of dough on top, making a few slits with a knife so steam can escape. You can do a lattice. You could even punch out holes or any sort of shape and place it on top. Crimp the edges and brush with the egg wash.
Rhubarb Apple Pie

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 (nine-inch) pie

Serving Size: 6 to 8 (as a dessert)

Rhubarb Apple Pie


  • 1 pound rhubarb, ends trimmed and stalks cut into 1/4 inch pieces
  • 1 apple, cored and sliced (I used a Pink Lady apple)
  • 3/4 cup light or dark brown sugar
  • 1/2 vanilla bean, scraped
  • 2 tablespoons corn starch
  • 1/4 teaspoon fine-grain sea salt
  • Additions:
  • 1 large egg + 2 tablespoons milk, whisked together in a small bowl for egg wash
  • 1 tablespoon turbinado sugar or demarrara
  • Ice cream or whipped cream, for serving


  1. In a medium bowl, mix together the rhubarb, apple, brown sugar, vanilla bean, corn starch and salt. Allow to stand, about 10 to 15 minutes, while you assemble the pie crust.
  2. Pour the filling into the prepared pie crust (see above for assembling instructions). Roll the second half of dough and make any sort of design that you like. I chose a very tightly weaved lattice. For this, I cut the dough into 1/2-inch strips using a ravioli cutter. I weaved a lattice, tucked the pie edge under itself all the way around and then crimped the dough all the way around.
  3. Brush the tops of the pie with a generous amount of egg wash and sprinkle with about a teaspoon of turbinado sugar. Transfer to the freezer to chill for 15 to 20 minutes. Meanwhile, preheat the oven to 400 degrees F.
  4. Place the pie on a baking sheet and transfer to the oven to bake for about 20 minutes, until the crust is lightly golden brown. Turn the oven's heat down to 350 degrees F and bake for an additional 20 to 30 minutes, until the crust is golden brown and the filling is bubbling. Transfer to a cooling rack and allow to cool to room temperature, about 3 hours. If you cut into it before cooling it down, the filling will spill out, but is that the worst thing in the world? No. Serve with ice cream or whipped cream

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  • Reply Medeja April 3, 2015 at 4:08 am

    Apple and rhubarb.. sounds like very delicious combination!

  • Reply Sophia April 3, 2015 at 6:55 am

    Hmmm… My mouth is already watering! I’ve always been a fan of swapping out a little white sugar for brown in pies. Do you have any secrets to weaving the top?

    • Adrianna Adarme
      Reply Adrianna Adarme April 3, 2015 at 3:11 pm

      Here’s a basic video for lattice top:


      But I do a few things differently (maybe I’ll do a video too!). Here’s what I do differently: 1. I weave it tighter (I put the pie crust slices closer together). 2. I don’t trim the little around. I leave a 1-inch overhang and then tuck the whole edge under itself. This will give you a big beautiful crimp that goes all the way around. 3. Egg wash is super important for giving you a beautifully browned crust.

      I hope that helps!

  • Reply Abby @ The Frosted Vegan April 3, 2015 at 8:49 am

    Oh man, this pie is so cute and gorgeous! I hug my cat so hard and he hates it, so I feel you!

  • Reply taylor @ greens & chocolate April 3, 2015 at 10:00 am

    This just might be the most gorgeous pie I’ve ever seen! Seriously – it’s a work of art! Sounds delicious, too!

  • Reply Mary Frances April 3, 2015 at 11:56 am

    That has got to be the most picture perfect pie I’ve ever seen! The crust looks so flakey and caramelized just right! I bet it tastes amazing.

  • Reply Kathy April 3, 2015 at 1:01 pm

    I would frame this pie picture and set it right up there with the grandkids, its perfect and beautiful and makes me smile!

  • Reply Nicole ~ Cooking for Keeps April 3, 2015 at 3:35 pm

    That lattice! My goodness. So perfect.

  • Reply aida mollenkamp April 3, 2015 at 3:54 pm

    Ya, what is the DEAL with the boys and the towels, anyway? This is my all-time fave pie flavor to thanks for that!

  • Reply Kaity April 3, 2015 at 4:43 pm

    Oh rhubarb! Few things make me happier than the plant in my parent’s backyard going crazy with stalks. This year I want to add this pie to my list of scones, jam, and coffee cake!

  • Reply Currently Crushing On. | How Sweet It Is April 4, 2015 at 4:32 am

    […] rhubarb apple pie. […]

  • Reply Katrina @ Warm Vanilla Sugar April 4, 2015 at 5:51 am

    This rhubarb and apple combo is lovely!

  • Reply June+Burns April 4, 2015 at 7:13 am

    Wow that looks awesome! Love the golden-brown crust, looks like it came out perfect 🙂

  • Reply Alexandra @ Confessions of a Bright-Eyed Baker April 4, 2015 at 5:00 pm

    Gorrrrgeous pie! Loving the mix of rhubarb and apple + brown sugar. I want to be at your Easter brunch just for this!

  • Reply Megan | Hint of Vanilla April 5, 2015 at 8:52 am

    Ah, what a beauty!! I’m also jealous of all the produce you seem to come across months before anyone else (rhubarb is nowhere to be seen here in Vancouver). I want to move to California just for that reason alone!

  • Reply Ashley Nathalie April 6, 2015 at 6:37 am

    Currently regretting all of my Easter Brunch decisions now that I see this pie. Looks sooo tasty! 🙂

  • Reply Valeria April 22, 2015 at 8:10 am

    I made it this past weekend – my first time making a pie…it was delicious! I didn’t have the vanilla bean and I was wondering how much vanilla to add (just guessed). I love your blog! I have made a few of your recipes 🙂 I LOVE it…you are AWESOME!

    • Adrianna Adarme
      Reply Adrianna Adarme April 22, 2015 at 9:45 am

      YAYYY!! I’m sure the guessing was just fine. There isn’t an exact formula but I recommend like two teaspoons. So glad you loved it! xox

  • Reply Stephanie April 27, 2015 at 12:32 pm

    Hi just wondering do I have to pre-bake the crust before putting the rhubarb/apple filling?
    Also if I am using pre-made ready roll pastry, should I put it in the fridge or freezer first before baking?

    Thank you so much!! Love the blog (and instagram as well cuz they make my day all the time)

    • Adrianna Adarme
      Reply Adrianna Adarme April 27, 2015 at 12:33 pm

      Nope! With fruit pies you don’t need to pre-bake the crust. If you’re using pre-made store-bought pie dough, I’d treat it the same exact way! xoxo Thanks for being here and following along.

  • Reply Krystle July 13, 2015 at 2:13 pm

    This recipe is delicious! My mum made it for Sunday lunch and it was just perfect. Lovely pastry, great flavour combo with apple & rhubarb 🙂

    From New Zealand!

  • Reply sharon BURT July 28, 2018 at 4:16 am

    Can I freeze the pie for a few weeks before cooking?
    I want to make it for my sister-in-law who is visiting in 2 months time.
    from France

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