Apple Rhubarb Pie Recipe
This Apple Rhubarb Pie is the perfect way to bring a little bit of sweet and tart together in a warm, comforting dessert. Rhubarb, often an overlooked ingredient, pairs beautifully with apples, creating a flavor combination that is both tangy and sweet. Whether you’re using a homemade crust, store-bought pie shells, or opting for a healthier version with whole wheat and canola oil pastry, this pie will surely impress. Inspired by a recipe from Sandra Gonzales, originally published in Country Woman magazine, this dessert is a treat for any season. It’s versatile too—top the fruit mixture with a buttery crumble topping, a classic full pastry crust, or a lattice design for a more refined presentation.
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Sour cream | 1/4 cup |
| Butter | 3/4 cup |
| Margarine | 1/4 cup |
| Orange zest | 1 1/2 tsp |
| Salt | Pinch |
| Rhubarb | 2 cups |
| Baking apples | 1 1/4 cups |
| Sugar | 1 cup |
| All-purpose flour | 1/4 cup |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 292.3 kcal |
| Total Fat | 9.6 g |
| Saturated Fat | 5.5 g |
| Cholesterol | 90 mg |
| Sodium | 167.9 mg |
| Total Carbohydrates | 51 g |
| Dietary Fiber | 1.7 g |
| Sugars | 46.9 g |
| Protein | 3 g |
Instructions:
-
Prepare the Fruit Mixture:
In a large mixing bowl, combine the eggs, sour cream, butter, margarine, and orange zest. Whisk together until well incorporated. Add the rhubarb and apples to the bowl, stirring gently to mix. Add the sugar and flour, and toss everything together to coat the fruit evenly in the sweetened flour mixture. -
Fill the Pie Shell:
Pour the fruit mixture into a prepared pie shell. You can use a homemade pie crust, store-bought, or a healthier option like whole wheat and canola oil pastry. The choice is yours depending on the time available and your health preferences. -
Choose Your Topper:
You have several options for topping your pie:- Crumble Topping: Top the fruit mixture with a crumble mixture (you can use the rhubarb crumble topping from my other recipe, #91390, for a delicious addition).
- Full Crust: Alternatively, you can cover the pie with a full crust. Trim the edges, seal them by pressing together, and flute them for a decorative finish. Don’t forget to cut slits in the top of the crust to allow steam to escape. If you’re using a full crust, cover the edges loosely with foil to prevent over-browning.
- Pastry Lattice: For a classic look, you can opt for a lattice pastry crust. Carefully weave strips of dough over the top of the pie, trim any excess, and seal the edges. Again, cover the edges with foil.
-
Baking:
Preheat your oven to 425°F (220°C). Place the pie on the lower rack of the oven and bake for 15 minutes. After 15 minutes, remove the foil (if using) and reduce the temperature to 350°F (175°C). Continue baking for another 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling and set. -
Cool and Serve:
Once baked, remove the pie from the oven and allow it to cool on a wire rack. This cooling process helps the filling set and enhances the flavors. Serve the pie warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Recipe Notes:
- Apple Variety: Choose a baking apple like Granny Smith or Braeburn for the best texture and balance of tartness. These apples hold up well during baking and complement the rhubarb’s tartness.
- Healthier Twist: For a healthier version, you can use a whole wheat pastry crust or make your own using canola oil instead of butter or margarine. This will reduce the amount of saturated fat and make the pie a bit lighter.
- Customizable Crust: If you’re short on time, feel free to use store-bought pie dough. You can also experiment with different crust styles like a buttery biscuit topping or a flaky puff pastry for an elegant finish.
- Storage: This pie can be stored at room temperature for up to 2 days, or refrigerated for up to 5 days. If you plan to keep it longer, consider freezing it (without the topping) and bake it fresh when you’re ready to serve.
Serving Suggestions:
This pie makes a fantastic dessert for family dinners, holiday gatherings, or just as a comforting treat after a busy day. Pair it with a cup of coffee, tea, or even a scoop of vanilla ice cream for a complete dessert experience. Enjoy the sweet and tangy flavors of apple and rhubarb in every bite!
