Rhubarb Apple Pie

Sweetly tart and brimming with seasonal flavor, this Rhubarb Apple Pie is the perfect dessert to celebrate the transition from spring to fall. Featuring a flaky, buttery homemade crust, this pie combines the tangy brightness of fresh rhubarb with the natural sweetness of juicy apples, enhanced by a warm touch of cinnamon and a hint of vanilla. The filling bakes to bubbly perfection under a golden, egg-washed top crust, with optional coarse sugar providing an irresistible crunch. Easy to prepare and stunning to serve, this fruit-filled pie is ideal for family gatherings, holiday dinners, or simply satisfying your pie cravings. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter
• 0.25 cup Granulated sugar
• 6 tablespoons Cold water
• 3 cups Rhubarb stalks, chopped
• 3 Apples, peeled and sliced
• 0.75 cup Light brown sugar
• 3 tablespoons Cornstarch
• 1 teaspoon Ground cinnamon
• 1 teaspoon Vanilla extract
• 1 Egg, beaten
• 1 tablespoon Coarse sugar (optional, for sprinkling)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and granulated sugar.

Step 2

Cut the cold unsalted butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 3

Gradually add the cold water, one tablespoon at a time, mixing gently until a dough forms. Divide the dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

Preheat your oven to 375°F (190°C).

Step 5

In a large bowl, combine the chopped rhubarb, sliced apples, light brown sugar, cornstarch, ground cinnamon, and vanilla extract. Toss until the fruits are coated evenly.

Step 6

On a lightly floured surface, roll out one chilled dough disk into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.

Step 7

Pour the rhubarb and apple filling into the pie crust, spreading it out evenly.

Step 8

Roll out the second dough disk into another 12-inch circle. Place it over the filling and trim any excess dough, leaving about 1/2 inch overhang.

Step 9

Seal the pie by crimping the edges with your fingers or a fork. Cut a few small slits into the top crust to allow steam to escape.

Step 10

Brush the top crust with the beaten egg for a golden finish. If desired, sprinkle coarse sugar on top for added texture and sweetness.

Step 11

Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Step 12

Allow the pie to cool for at least 1 hour before slicing and serving. Enjoy!

Nutrition Facts

Serving size	1541.9 grams (1541.9g)

Amount per serving	% Daily Value*
Calories	3138

Total Fat 105.50g	135%
Saturated Fat 58.30g	292%
Polyunsaturated Fat NaNg
Cholesterol 433mg	144%
Sodium 155mg	7%
Total Carbohydrate 529.40g	193%
Dietary Fiber 25.00g	89%
Total Sugars 248.80g
Protein 42.90g	86%

Vitamin D 40IU	200%
Calcium 621mg	48%
Iron 17mg	94%
Potassium 2234mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.3%

Protein: 5.3%

Carbs: 65.4%