Indulge in the tantalizing flavors of a homemade apple and rhubarb pie, a delectable dessert that perfectly blends the sweet and tangy notes of these two fruits. Whether you're seeking a classic recipe that has been passed down through generations or an innovative twist on this timeless treat, this guide will lead you on a culinary journey to discover the best apple and rhubarb pie recipe that suits your taste and preferences.
Here are our top 7 tried and tested recipes!
APPLE RHUBARB CRUMB PIE
My family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. -Sherri Moon, Decatur, Indiana.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping., In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping., Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 297 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 161mg sodium, Carbohydrate 50g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
RHUBARB APPLE PIE
I got this recipe from my little Best of Home Cooking book. The lady who baked this won the best of show for her efforts. This pie has a lattice top.
Provided by Chef Joey Z.
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400'F.
- For the filling:.
- In a large saucepan combine the rhubarb, apple, sugar, flour and cinnamon.
- Cook and stir over medium heat just until the mixture thickens. Remove from heat and add the butter. Cool.
- In the meantime, prepare a pastry shell for a double crust pie.
- To assemble the crust:.
- On a lightly floured surface, roll one half of the dough from the center out to form a 12 inch circle. Place this into a 9 inch pie dish.
- Trim to 1/2 inch beyond the edge of the plate.
- Put the prepared filling into the pie shell.
- Roll the remaining pie dough out and form it into a 12 inch circle.
- Cut the pastry (for the lattice) into 3/4 to 1 1 1/4 inch strips.
- Weave the strips over the filling in a lattice pattern. Press the ends of the strips into the crust edge. Fold the bottom pastry over the ends of the strips; crimp the edge.
- To prevent the edges of the crust from burning cover with tin foil.
- You might want to put this on a baking sheet with edges so the bottom of your oven doesn't get any filling on it.
- Bake the pie for 25 minutes. The remove the foil and bake for an additional 25 minutes or until the center is bubbly and the crust golden.
- Cool on a wire rack.
- Bon Appetit!
FAST APPLE RHUBARB PIE
Simple, but sooo delicious! Serve warm with a scoop of vanilla ice cream.
Provided by Simone Th Erien
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 440 degrees F (220 degrees C).
- Combine apples and rhubarb in a large bowl. Mix together sugar and cinnamon in a small bowl, then sprinkle over fruit. Toss until fruit is thoroughly coated. Spoon mixture into pastry shell.
- Bake in preheated oven for 40 minutes.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 48.4 g, Fat 5.4 g, Fiber 3.3 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 104.1 mg, Sugar 36.6 g
RHUBARB AND APPLE PIE WITH WALNUT CRUMB TOPPING
Provided by Emeril Lagasse
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 370 degrees F.
- Roll out the dough on a lightly floured work surface into an 11-inch round about 1/8-inch thick. Transfer the dough to a 9-inch pie pan. Trim off any overhanging dough to make a 1/2-inch wide overhang around the edge of the pan. Flute the edges of the dough with your fingertips.
- In a large bowl, mix the rhubarb, apples, sugar, 1/2 cup of the brown sugar, the cornstarch, lemon juice, and brandy, and toss to coat the fruit evenly. Pour the mixture into the piecrust.
- In a medium bowl, combine the flour, walnuts, remaining 1/2 cup brown sugar, butter, cinnamon and nutmeg and mix well with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.
- Bake until the top is golden brown and the juices are bubbling, 40 to 45 minutes. Cool on a wire rack for at least 15 minutes before serving.
- In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Using either a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
- Preheat oven to 350 degrees F.
- Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven.
- Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
BERRY-APPLE-RHUBARB PIE
I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. -Michael Powers, New Baltimore, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap and refrigerate until easy to handle, about 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer pastry to pie plate., In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine flour, allspice, cinnamon and 1-1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar., Bake 15 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 50-60 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 615 calories, Fat 28g fat (8g saturated fat), Cholesterol 8mg cholesterol, Sodium 318mg sodium, Carbohydrate 86g carbohydrate (46g sugars, Fiber 5g fiber), Protein 6g protein.
APPLE RHUBARB PIE
I'm always on the lookut for different ways to use rhubarb! This recipe from Sandra Gonzales was published in Country Woman magazine. Use your own pastry, store bought pie shells or my recipe for pastry with no trans fat or whole wheat canola oil pastry for a healthier pie! Cover the fruit mixture with a full crust, pastry lattice or the topping from my rhubarb crumble pie (recipe#91390).
Provided by CountryLady
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in a bowl.
- Stir in the fruit; add sugar& flour and toss to coat.
- Pour into pastry shell.
- Cover with crumble mixture.
- Or cover with a full crust; trim, seal& flute edges and cut venting slits (cover edges loosely with foil).
- Or cover with pastry lattice (cover edges loosely with foil).
- Bake in lower third of a preheated 425F oven for 15 minutes; remove foil (if using), reduce heat to 350F and bake for an additional 40 to 45 minutes or until crust is golden brown.
- Cool on a wire rack.
Nutrition Facts : Calories 292.3, Fat 9.6, SaturatedFat 5.5, Cholesterol 90, Sodium 167.9, Carbohydrate 51, Fiber 1.7, Sugar 46.9, Protein 3
APPLE-RHUBARB DESSERT
Serve warm with vanilla ice cream.
Provided by MRS. CINDY SCHMIDT
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a shallow, 1-quart baking dish.
- In a medium bowl, combine melted butter and brioche. Line the bottom of the baking dish with one-third of the mixture.
- In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, lemon juice and zest. Let rest until juices begin to run, 5 minutes. Then spread half of the mixture over the brioche in the dish. Top with half the remaining brioche. Spread the remaining rhubarb over that and top with the last of the brioche. Dot with 1 tablespoon butter. Spoon the warm water evenly over the top.
- Cover and bake in preheated oven 25 to 35 minutes, until rhubarb is tender. Increase oven temperature to 400 degrees F (200 degrees C), uncover dish, and bake until top is crusty, rhubarb is soft, and bubbles form at the edges of the dish, 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 484.6 calories, Carbohydrate 70.7 g, Cholesterol 72.3 mg, Fat 22.9 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 13.7 g, Sodium 195 mg, Sugar 51 g
Tips:
- Use a variety of apples. This will give your pie a more complex flavor. Some good choices include Granny Smith, Honeycrisp, and Braeburn.
- Peel and slice the apples thinly. This will help them cook evenly.
- Don't overcook the rhubarb. It should still have a bit of a bite to it.
- Use a deep-dish pie plate. This will prevent the pie from overflowing.
- Brush the crust with milk or cream before baking. This will give it a golden brown color.
- Let the pie cool completely before serving. This will allow the filling to set.
Conclusion:
Apple and rhubarb pie is a classic dessert that's perfect for any occasion. It's easy to make and always a crowd-pleaser. So next time you're looking for a delicious and satisfying dessert, give this recipe a try. You won't be disappointed!
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