Rhubarb Apple Pie

This delightful rhubarb apple pie combines tart rhubarb with juicy apples. It creates the perfect balance of sweet and tart, with the addition of a little fresh ginger for extra zing. 

Equipment

You’ll need a 9-inch pie dish for this recipe.

Method

Pastry

Mix flour, sugar, and salt in a large mixing bowl or the bowl of a food processor.

Add the cold butter cubes to the flour and use a pastry cutter or pulse the food processor to cut the butter into small pieces until the mixture resembles coarse bread crumbs with pea-sized pieces of butter.

Add lemon juice to ice water and drizzle it into the flour mixture slowly, adding enough cold water to bring the dough together without making it too sticky.

If the dough is too warm or the butter has softened, chill it in the fridge for 30 minutes

Roll the dough into a 10-inch/25cm rectangle on a floured surface.

Fold it into thirds like a pamphlet, and turn it a quarter turn. Repeat this roll and fold process once more.

Cut the dough into two pieces and shape each into a flat disc. Wrap the dough discs in cling film and chill them in the fridge for around 2 hours or overnight.

Rhubarb and apples

While the pastry is chilling, peel and core the apples and slice them into equal 1/4-inch slices. Place the apple slices in a large bowl. Dice the rhubarb into 1/2-inch slices and add them to the bowl with finely grated ginger, lemon juice, and 1/4 cup of sugar. Toss to coat.

Cover the bowl and place it in the refrigerator for around 2 hours to macerate and release the juices.

Assembling

Use a rolling pin to roll one pastry disc on a lightly floured surface in a 12-inch/30cm circle. Place it in the pie pan. Drain the apples and rhubarb from their juices, collecting the juice in a small saucepan.

Place the rhubarb and apples back in their bowl and toss with flour, salt, remaining 1/2 cup sugar, lemon zest, and vanilla. Add the apples and rhubarb to the pie crust and return to the refrigerator.

Simmer the fruit juices in the saucepan until they have reduced by just over 1/2 and slightly thickened.

Remove the pie crust from the refrigerator and drizzle the syrup over the pie filling. Dot over the cubes of butter.

Roll out the second pastry disc into a 12-inch circle to create a lattice top crust, or cover the filling with the whole top crust. Brush the top of the crust with beaten egg wash. If you’re not making a lattice top, add 2-3 slits to the pastry’s top to allow steam to escape when baking.

Lattice crust

Cut dough into 10-12 strips of dough, depending on how wide strips you prefer. Lay 5-6 strips vertically on top of the pie. The longest strips will go in the middle of the pie, and the shorter strips can go on the ends.

Fold back every second strip halfway. Lay one of the unused strips horizontally in the middle of the pie. Lay it over top of the strips that haven’t been folded back. Unfold the folded strips so they cover the horizontal strip.

Repeat this now but with the other vertical strips. Fold them back and add a horizontal strip, to create a weaved pattern. Continue with the remaining strips until the whole pie is covered.

Cut off the uneven excess dough overhang. Leave enough overhang so you can roll and pinch together the top crust and bottom crust of the pie. Flute the edges of the pastry with your fingers.

Bake the pie at 425°F/220°C for 15 minutes, then turn the oven down to 375°F/190°C and continue baking for approximately 50-60 minutes, or until the filling is thick and bubbling and the pastry is a deep golden brown.

If the pastry is browning too much, you can tent it with aluminum foil.

Serving

Allow the pie to cool to room temperature for at least 4 hours before slicing to allow the filling to thicken up. Serve the pie slightly warmed or at room temperature, topped with a scoop of ice cream or whipped cream.

Continue to Content

Rhubarb Apple Pie

Yield: 9-inch pie

Prep Time: 35 minutes

Cook Time: 1 hour 10 minutes

Additional Time: 2 hours

Total Time: 3 hours 45 minutes

This delightful rhubarb apple pie combines tart rhubarb with juicy apples. It creates the perfect balance of sweet and tart, with the addition of a little fresh ginger for extra zing. 

Print

Ingredients

Pastry

• 312g (2 ½ cups) all-purpose flour or pastry flour
• 1 teaspoon sugar
• ¾ teaspoon salt
• 190g (¾ cup + 2 ½ Tablespoons) salted or unsalted butter, cold and cubed
• 1 Tablespoon lemon juice or vinegar (apple cider vinegar or white vinegar)
• 8-10 Tablespoons ice-cold water

Filling

• 7-8 medium apples (or about 900g/2 lb measured as apple slices)
• 320g (2 cups) fresh or frozen rhubarb
• 150g (¾ cup) granulated sugar divided
• 1 Tablespoon lemon juice
• 32g (¼ cup) all-purpose flour
• 2 teaspoons lemon zest
• 2 teaspoons finely grated ginger
• 1 teaspoon vanilla extract or paste
• 1/2 teaspoon salt
• 2 Tablespoons salted or unsalted butter, cold, chopped into small pieces

Instructions

1. Mix flour, sugar, and salt in a large mixing bowl or the bowl of a food processor. Add the cold butter cubes to the flour and use a pastry cutter or pulse the food processor to cut the butter into small pieces until the mixture resembles coarse bread crumbs with pea-sized pieces of butter.
2. Add lemon juice to ice water and drizzle it into the flour mixture slowly, adding enough cold water to bring the dough together without making it too sticky.
3. If the dough is too warm or the butter has softened, chill it in the fridge for 30 minutes.
4. Roll the dough into a 10-inch/25cm rectangle on a floured surface, fold it into thirds like a pamphlet, and turn it a quarter turn. Repeat this roll and fold process once more. Cut the dough into two pieces and shape each into a flat disc.
5. Wrap the dough discs in cling film and chill them in the fridge for around 2 hours or overnight.

Rhubarb and apples

1. While the pastry is chilling, peel and core the apples and slice them into equal 1/4-inch slices. Place the apple slices in a large bowl. Dice the rhubarb into 1/2-inch slices and add them to the bowl with finely grated ginger, lemon juice, and 50g (1/4 cup) of sugar. Toss to coat.
2. Cover the bowl and place it in the refrigerator for around 2 hours to macerate and release the juices.

Assembling

1. Use a rolling pin to roll one pastry disc on a lightly floured surface in a 12-inch/30cm circle. Place it in the pie pan. Drain the apples and rhubarb from their juices, collecting the juice in a small saucepan. Place the rhubarb and apples back in their bowl and toss with flour, salt, 100g (1/2 cup) sugar, lemon zest, and vanilla. Add the apples and rhubarb to the pie crust and return to the refrigerator.
2. Simmer the fruit juices in the saucepan until they have reduced by just over 1/2 and slightly thickened. Remove the pie crust from the refrigerator and drizzle the syrup over the pie filling.
3. Add over the little cubes of butter.
4. Roll out the second pastry disc into a 12-inch circle to create a lattice top crust, or cover the filling with the whole top crust.
5. Cut off the uneven excess dough overhang. Leave enough overhang to roll and pinch together the pie's top and bottom crust. Flute the edges of the pastry with your fingers.
6. Brush the top of the crust with beaten egg wash. If you're not making a lattice top, add 2-3 slits to the pastry's top to allow steam to escape when baking.
7. Bake the pie at 425°F/220°C for 15 minutes, then turn the oven down to 375°F/190°C and continue baking for approximately 50-60 minutes, or until the filling is thick and bubbling and the pastry is a deep golden brown. If the pastry is browning too much, you can tent it with aluminum foil.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 477Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 48mgSodium: 314mgCarbohydrates: 74gFiber: 5gSugar: 32gProtein: 6g

This is an informational estimate only. I am not a certified Dietitian or Nutritionist