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This Apple Rhubarb Pie recipe gives a classic apple pie a delicious twist with the addition of tart, juicy rhubarb! With a flaky crust and a buttery crumb topping, it’s a pie everyone seems to love!

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Slice of rhubarb apple pie with vanilla ice cream on top.

​We had a huge rhubarb plant growing up and I always looked forward to that first harvest of fresh-picked rhubarb!  Whether it was Rhubarb Dump CakeRhubarb Crunch​ or a heavenly homemade pie, I loved ’em all!

Apples and rhubarb are an unlikely duo.  They’re each great on their own, but put them together in this easy recipe and they seem to shine brighter than before!  The sweet, crisp apples with the juicy, tart rhubarb is a match made in pie heaven!

Ingredients needed to make apple rhubarb pie on a white background.

Ingredients Needed

Pie Crust – You just need one crust for this recipe (bottom crust) as we do a delicious buttery crumb topping on this pie!  You can make a homemade pie crust or simply use a store-bought refrigerated pie crust.

Apples – Jonagolds and Braeburn apples are the ones I use most often.

Rhubarb – You can use fresh rhubarb or frozen rhubarb.  If you do use frozen rhubarb, let it thaw out and drain the excess moisture (but don’t press it out).  Cut the rhubarb into small pieces (1/2 inch pieces are great)

Sugar 

Brown Sugar – Light or dark brown sugar works great.

​All-Purpose Flour 

Butter – I use salted butter.

How to Make Apple Rhubarb Pie

You’ll start by preparing the crust.  Unroll the crust into a pie pan and crimp the edges, if desired.

Pie crust in a white pie pan.

Next up, the filling!  Stir together the sugar and flour in a large mixing bowl, then add the sliced apples and rhubarb.  Stir until the fruit is coated evenly in the sugar & flour mixture. Pour the filling on top of the crust and set aside.

Apple rhubarb pie filling in a pie crust.

Now, you can certainly opt for a top crust (I love a good lattice top!), but I always prefer a good buttery, crumb topping!!!  In a small bowl, mix together the room temperature butter, brown sugar and flour.  You can use a fork, pastry blender or even a food processor to do this.  

Crumb topping ready to go onto a pie.

Combine until coarse crumbs form and then sprinkle evenly on top of the filling.

Pie with crumb topping on top ready to go into the oven.

Bake the pie in a preheated oven until the edges are bubbly, the topping is a light golden brown and the apples are tender.  I recommend putting a baking sheet on the rack below the pie, just in case it does ooze over the edge of the dish. It’ll take approximately 50-60 minutes, depending on your pie pan and oven.  

If you notice that the top of the pie is beginning to brown before the apples are tender, simply cover the pie with aluminum foil and let it continue to bake.

Cooked apple rhubarb pie with a slice out of it.

Once you take the pie out of the oven, you’ll want to let it cool off a bit on a wire rack.  The filling will thicken as it cools.  I prefer this pie (and every single fruit pie!) slightly warm with a scoop of ice cream!

How to Store Leftover Pie

​Let the pie cool completely, then cover it with plastic wrap.  It’ll stay good for up to 2 days on the counter or up to 5 days in the fridge. 

Slice of rhubarb apple pie on a white plate with a red apple in the background.

Frequently Asked Questions

How do you keep rhubarb pie from being runny?  

You’ll notice there’s flour in the filling mixture that gets combined with sugar and the fruit.  When the flour combines with the juices, it’ll thicken up nicely.

How do you keep apple slices from turning brown?

Though you won’t notice it so much in a cooked pie, it’s still nice to start with nice-looking apple slices.  Simply place them in a bowl of cold water mixed with a little lemon juice to keep them looking good.  Just be sure to drain before adding them to the filling mixture.

Is it better to cook apples before making pie?

No.  I do not recommend it and this pie recipe reflects that.  

What type of apples should I use?

There are many apple varieties that work great for pie. My favorites to use are Wealthy apples (though difficult to find), Jonagolds and Braeburn, as they don’t get super mushy when baked but soften nicely.  However, it’s all a matter of preference. Many people really like using Granny Smith apples or a combination of a couple different types.

Should you peel apples before making apple pie?

​I recommend peeling them before making a pie, yes!  I like to peel them so you don’t have chewy peels in with the tender apples when they’re cooked.

A slice of pie with crumb topping on a scoop.

Other Desserts You’ll Love

Apple Crumble Pie

Rhubarb Custard Pie

Cranberry Apple Crisp

Salted Caramel Apple Crisp Bars

Overhead view of a slice of pie on a white plate.
Slice of Rhubarb Apple Pie on a white plate with vanilla ice cream on top.

Apple Rhubarb Pie

Author: Kelsey
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
8 slices
Apple Rhubarb Pie gives a classic apple pie a delicious twist with the addition of tart, juicy rhubarb! With flaky crust and a buttery crumb topping, it's a pie everyone seems to love!

Equipment

  • 1 pie tin

Ingredients
 

  • 1 pie crust* refrigerated or homemade (see my favorite in notes below)

Apple Rhubarb Filling

  • 2/3 cup sugar
  • 3 tablespoons flour
  • 4 cups cored, peeled and sliced apples
  • 3 cups diced rhubarb

Topping

  • 1/3 cup butter
  • 1/3 cup brown sugar
  • 2/3 cup flour

Instructions

  • Preheat oven to 350°F.
  • Unroll the refrigerated pie crust (or use an easy homemade crust, linked in notes below*) and place into a 9" pie plate; flute edges of the pie crust or decorate as desired and set aside.
  • In a large bowl, stir together the sugar and flour then add the apples and rhubarb. Stir until well-combined.
  • Pour into prepared pie crust; rearrange the apple slices on top to fit nicely and create an even top layer; set aside.
  • In a medium bowl, use a fork to combine the butter, brown sugar, and flour until it forms small crumbs. Sprinkle the crumb topping over the pie evenly.
  • Bake for 50-55 minutes, or until the apples and rhubarb are fork-tender and the topping is golden brown.** Enjoy warm or cold. (The filling will set as it cools)

Notes

*Click HERE for the flaky pie crust recipe I love!
**If the pie crust edges & topping look done before the apples and rhubarb are tender, simply cover the pie with aluminum foil until the apples are done.  Remove the foil as soon as you take the pie out of the oven.

Nutrition

Serving: 1g | Calories: 366kcal | Carbohydrates: 57g | Protein: 2.9g | Fat: 15g | Saturated Fat: 7.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 122mg | Potassium: 225mg | Fiber: 2.4g | Sugar: 29g | Vitamin A: 293.33IU | Vitamin C: 5.7mg | Calcium: 55mg | Iron: 0.6mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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