Apple Rhubarb Pie

Slice of Rhubarb Apple Pie on a white plate with vanilla ice cream on top.

5 from 1 vote

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!

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: pie

Servings: slices

Calories: 366kcal

Author: Kelsey Byrnes

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