Apple rhubarb pie showcases late winter apples and early spring rhubarb! Chop and freeze rhubarb in season so you can make this recipe any time of year.
Ingredients You Need To Make Apple Rhubarb Pie:
- 1 recipe for Basic Pie Crust
- 2 large apples
- 6 stalks of rhubarb
- brown sugar
- cane sugar
- vanilla extract
- 1 egg
- Coarse sugar, for sprinkling
Can You Use Frozen Rhubarb?
You can definitely use frozen rhubarb in this recipe! Keep in mind frozen rhubarb loses a lot of water content, and shrinks more dramatically than fresh rhubarb as it bakes. You can either toss frozen rhubarb into your pie filling, or thaw it on the counter first to get a more accurate measurement.
Do You Need To Cook Rhubarb Before Making Pie?
We used straight up raw rhubarb for this recipe, however, some recipes call for cooking half of the rhubarb down with sugar. Either way, cooking the rhubarb first is not required.
Best Apples To Use For Apple Rhubarb Pie
If you have thin-skinned eating apples, feel free to leave the skin on like we have here. If you are using apples with tougher skin, like Granny Smith, peel them first.
Apples which hold their structure well for pies are Granny Smith, Honeycrisp, Northern Spy, and SweeTango.
How To Thicken Apple Rhubarb Pie Filling
It’s important to let your pie sit for 5-6 hours before slicing (you can see in our photos what happens when you are too eager).
We used cornstarch to thicken our pie filling. You can substitute tapioca starch, arrowroot powder, or 3 tablespoons of all-purpose flour if you prefer.
Let’s Talk About Pie Crust
We have a great post for Basic Pie Crust featuring a classic all-butter crust. We also love this recipe for Spelt Coconut Oil crust by Occasionally Eggs and think it would be a lovely vegan substitute. And speaking of vegan pie crust, we have a whole tutorial called How To Veganize Your Pie Dough for you to check out.
If you are curious about, or interested in, taking your apple rhubarb pie to the next level, and want to try a lattice crust, we’ve also got a post called 4 Easy Ways To Make Your Lattice Pie Crust More Beautiful.
More Tips & Suggestions For Making This Recipe:
- Brown sugar is the key to balanced flavour in this recipe. If anything, use all brown sugar before using all cane sugar. Coconut sugar is a fine substitute.
- Ideally, make the pie early in the morning so it has time to set for evening dessert.
- Brush the crust with beaten egg and sprinkle with coarse sugar for a golden, sugary topping. Brush the top crust with plant-based milk for a vegan option.
- Add up to 1 teaspoon of additional spices if you like. Cinnamon or cardamom would be great.
- You must cut slits, or have some kind of opening in the top crust before you bake. Juice bubbles up and out of almost any fruit pie and you need a place for it, and for steam, to go.
- If you don’t want to make a double pie crust, this pie is also great with a crumble topping.
How About More Rhubarb Recipes?
- Basic Pie Crust (Follow the recipe here.)
- 2 large apples, cored and diced into 2-cm pieces
- 6 stalks (500 g / 18 oz.) rhubarb, cut into 3-cm / 1-inch pieces
- ¼ cup (60 g) packed brown sugar
- ¼ cup (50 g) cane sugar
- 2 tablespoon cornstarch (or substitute arrowroot or tapioca starch)
- 1 teaspoon vanilla extract
- 1 egg, beaten
- Coarse sugar, for sprinkling
- Begin by preparing your pie dough, and chill while you make the filling. Note: The pie dough has to chill for at least an hour before being rolled out. Take it out of the fridge 10 minutes prior to rolling.
- To make the filling: place the apples, rhubarb, brown sugar, cane sugar, cornstarch, and vanilla into a large bowl. Mix until the fruit is well coated in the sugars.
- Roll the first disc of pie dough out to fit your pie plate. Place the bottom crust into your pie dish and press gently to fit into the depth of the dish. Trim the edges with a sharp knife.
- Add the rhubarb mixture to the pie plate, making a rough even layer. Roll out the second disc of dough and place over top of the filling. Trim the edges again. Press the outer edge of the pie with a fork to seal the dough. Decorate as desired, or make a lattice if you prefer.
- Brush the crust evenly with the beaten egg, then sprinkle with coarse sugar.
- Cut a few openings or slits in the top of the pie to let steam and any bubbling juices escape during baking. Place the pie into the refrigerator while you heat the oven, approximately 20 minutes.
- Preheat oven to 375°F (190°C) and place a baking sheet (or sheet of tin foil) at the base of the oven to catch any drips that may bubble over.
- Once the oven is hot, place pie onto the middle rack and bake for 60-65 minutes, or until very golden.
- Remove the pie from the oven and cool completely before serving, at least 5-6 hours. Leftovers will keep well in a sealed container for up to 3 days, but it is best eaten on the first day.
The pie dough has to chill for at least an hour before being rolled out. Take it out of the fridge 10 minutes prior to rolling.
Cool the pie completely before serving, at least 5-6 hours, to let the filling set.
Amount Per Serving: Calories: 87Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 41mgCarbohydrates: 16gFiber: 2gSugar: 9gProtein: 1g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.