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!Jump to Recipe
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 Cake, Rhubarb 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!
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 (½ inch pieces are great)
Brown Sugar - Light or dark brown sugar works great.
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.
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.
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.
Combine until coarse crumbs form and then sprinkle evenly on top of the filling.
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.
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.
Frequently Asked Questions
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.
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.
No. I do not recommend it and this pie recipe reflects that.
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.
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.