Deliciously Sweet Apple Rhubarb Pie with Buttery Crust Recipe

Introduction

This deliciously sweet apple rhubarb pie features a perfectly buttery crust and a luscious filling that balances tart and sweet flavors. It’s an ideal dessert for showcasing fresh seasonal produce and impressing guests with classic homemade goodness.

Ingredients

• 2 cups rhubarb (fresh, bright red stalks)
• 2 cups apples (Granny Smith or Honeycrisp)
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 0.5 teaspoon nutmeg (freshly grated)
• 1 cup butter (cold)
• 2.5 cups all-purpose flour
• 0.5 teaspoon salt
• 1 whole egg (beaten)

Instructions

1. Step 1: Prepare the filling by chopping the rhubarb and apples into small pieces. Combine them in a saucepan with the brown sugar, cinnamon, and freshly grated nutmeg. Cook over medium heat, stirring occasionally, until the mixture thickens, about 10 to 15 minutes.
2. Step 2: Make the crust by mixing the all-purpose flour and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the beaten egg and enough ice water to form a dough. Chill the dough in the refrigerator for 30 minutes.
3. Step 3: Roll out one portion of the chilled dough on a floured surface and carefully fit it into a pie dish. Pour the cooked filling evenly into the crust.
4. Step 4: Roll out the second portion of dough and cut it into strips. Create a lattice topping by weaving the strips over the filling. Seal the edges by pinching them together, then brush the top with beaten egg and sprinkle with sugar for a golden finish.
5. Step 5: Preheat your oven to 425°F (220°C). Bake the pie for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
6. Step 6: Remove the pie from the oven and let it cool on a wire rack for about 2 hours before serving. Cooling helps the filling set properly.

Tips & Variations

• For a more tender crust, handle the dough as little as possible and ensure your butter and water are very cold.
• Add a tablespoon of lemon juice to the filling for extra brightness and to balance sweetness.
• Swap out half the apples for pears for a subtle twist in flavor and texture.
• If you prefer a sweeter filling, increase the brown sugar slightly or drizzle honey over the filling before baking.

Storage

Store any leftover pie covered loosely with foil or plastic wrap at room temperature for up to two days. For longer storage, refrigerate the pie for up to four days. Reheat slices gently in a low oven or microwave before serving to enjoy the warm flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb or apples?

Yes, frozen rhubarb and apples can be used but be sure to thaw and drain off excess liquid before cooking the filling to avoid a soggy crust.

How can I prevent the crust from getting soggy?

Blind bake the bottom crust for 10 minutes before adding the filling, or brush it with a thin layer of beaten egg white to create a moisture barrier.

Deliciously Sweet Apple Rhubarb Pie with Buttery Crust Recipe

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★★★★★

4.8 from 110 reviews

• Author: Lana
• Total Time: 3 hours 20 minutes
• Yield: 8 servings 1x

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Description

This Deliciously Sweet Apple Rhubarb Pie features a perfectly balanced filling of tart rhubarb and sweet apples, spiced with cinnamon and nutmeg, all encased in a buttery, flaky crust topped with a classic lattice design. The pie is baked to golden perfection, making it a wonderful dessert for any occasion.

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Ingredients

Scale 1x2x3x

Filling

• 2 cups rhubarb (fresh, bright red stalks, chopped)
• 2 cups apples (Granny Smith or Honeycrisp, peeled and chopped)
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 0.5 teaspoon nutmeg (freshly grated)

Crust

• 2.5 cups all-purpose flour
• 0.5 teaspoon salt
• 1 cup butter (cold, cut into small pieces)
• 1 whole egg (beaten)
• Ice water (as needed, approximately 2-4 tablespoons)
• Additional beaten egg and sugar for brushing and sprinkling on the crust

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Instructions

1. Prepare the Filling: Preheat stovetop to medium heat. Chop the rhubarb and apples into small pieces, then combine them in a saucepan along with brown sugar, cinnamon, and freshly grated nutmeg. Cook the mixture, stirring occasionally, until it thickens, about 10 to 15 minutes. Remove from heat and set aside to cool slightly.
2. Make the Crust: In a large mixing bowl, combine the all-purpose flour and salt. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs. Add the beaten egg and gradually mix in ice water, a tablespoon at a time, until a dough forms. Avoid overworking the dough. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
3. Assemble the Pie: Remove the chilled dough from the refrigerator and divide it into two portions. Roll out one portion on a floured surface to fit your pie dish. Transfer the rolled dough to the dish and trim excess edges. Pour the prepared apple rhubarb filling evenly into the crust.
4. Create a Lattice Topping: Roll out the second portion of dough and cut it into strips about 1 inch wide. Weave the strips over the filling to create a lattice pattern. Seal and crimp the edges to secure the lattice. Brush the top with beaten egg and sprinkle with sugar for a shiny, sweet finish.
5. Bake the Pie: Preheat your oven to 425°F (220°C). Place the pie on the middle rack and bake for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil halfway through baking to prevent burning.
6. Cool the Pie: Once baked, remove the pie from the oven and place it on a wire rack. Allow it to cool for about 2 hours before slicing and serving. This resting time helps the filling to set for clean slices.

Notes

• Use fresh, firm rhubarb and crisp apples for the best texture and flavor balance.
• To prevent a soggy bottom crust, you can blind bake the crust for 10 minutes before adding the filling (optional).
• The lattice crust not only looks beautiful but helps steam escape during baking to avoid a soggy filling.
• Chilling the dough is essential for a flaky crust and prevents shrinking during baking.
• Leftover pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

• Prep Time: 45 minutes
• Cook Time: 1 hour 5 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: apple rhubarb pie, lattice crust pie, sweet pie, fruit pie, dessert pie, homemade pie, fall dessert