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.

RhubarbApplePie_6

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!

RhubarbApplePie_7

Rhubarb Apple Pie

Print
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Serving Size: 1 (nine-inch) pie

Ingredients

Filling:

  • 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

Directions

  • 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.
  • 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.
  • 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.
  • 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

Rhubarb Apple Pie

Print
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Serving Size: 1 (nine-inch) pie

Ingredients

Filling:

  • 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

Directions

  • 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.
  • 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.
  • 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.
  • 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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24 Comments

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

    Apple and rhubarb.. sounds like very delicious combination!

  • Avatar
    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:

      https://www.youtube.com/watch?v=XKPbLXhAHbc

      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!

  • Avatar
    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!

  • Avatar
    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!

  • Avatar
    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.

  • Avatar
    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!

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

    That lattice! My goodness. So perfect.

  • Avatar
    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!

  • Avatar
    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. […]

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

    This rhubarb and apple combo is lovely!

  • Avatar
    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 🙂

  • Avatar
    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!

  • Avatar
    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!

  • Avatar
    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! 🙂

  • Avatar
    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

  • Avatar
    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.

  • Avatar
    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!

  • Avatar
    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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