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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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