Best Apple Rhubarb Pie – A Sweet-Tart Slice of Comfort

If ever there was a dessert that captured the essence of cozy baking and country kitchen charm, it’s the Best Apple Rhubarb Pie. Imagine the scent of buttery crust and bubbling fruit filling filling your home on a crisp afternoon — apples lending their familiar sweetness, rhubarb offering its signature tang, and cinnamon weaving it all together into a nostalgic symphony of flavor. This pie is everything you love about old-fashioned desserts: rustic, simple, and straight from the heart.

This recipe is one I keep returning to every spring and early summer when rhubarb stalks show up fresh at the farmer’s market. It’s a pie that bridges the gap between tart and sweet, making every bite balanced and memorable. Whether you’re serving it for a Sunday family dinner, a potluck, or as a cozy dessert after a long day, this apple rhubarb pie is sure to become a cherished favorite.

Baking a pie might seem like an old-fashioned pastime, but there’s something incredibly grounding about rolling out dough, filling it with fruit, and watching it transform in the oven. This particular pie reminds me of my grandmother’s kitchen, where she’d set the cooling pie by the window, the golden crust catching the afternoon sun.

Let’s get baking — your kitchen is about to smell absolutely heavenly.

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Ingredients:

• 2 ½ cups all-purpose flour
• 1 cup cold unsalted butter, cubed
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 6 tablespoons ice water (plus more if needed)
• 3 cups chopped rhubarb (about 4 stalks)
• 3 cups peeled and sliced Granny Smith apples (about 3 medium)
• 1 cup granulated sugar
• ¼ cup brown sugar
• ¼ cup all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling crust)

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Instructions:

1. Prepare the pie dough: In a large mixing bowl, combine flour, salt, and sugar. Add cold butter cubes and use a pastry cutter (or your fingertips) to blend until the mixture resembles coarse crumbs.
2. Slowly drizzle in ice water, 1 tablespoon at a time, stirring until the dough just comes together. Divide in half, shape into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. Prepare the filling: In a large bowl, combine rhubarb, apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla. Gently toss until the fruit is evenly coated. Set aside to macerate while rolling out the dough.
4. Roll out the crust: On a lightly floured surface, roll one disc of dough into a 12-inch circle. Fit it into a 9-inch pie dish, letting the edges overhang slightly.
5. Add the filling: Spoon the apple-rhubarb mixture into the crust, mounding slightly in the center.
6. Add the top crust: Roll out the second dough disc. You can keep it whole or cut it into strips for a lattice top. Lay over the filling, seal and crimp the edges, and trim excess dough.
7. Apply egg wash: Beat the egg with a teaspoon of water and brush over the top crust. Sprinkle with coarse sugar for extra sparkle and crunch.
8. Bake the pie: Preheat the oven to 400°F (200°C). Bake for 20 minutes, then reduce heat to 350°F (175°C) and continue baking for 35–45 minutes, or until the filling is bubbling and the crust is golden brown.
9. Cool and serve: Allow the pie to cool at least 2 hours before slicing — this helps the filling set beautifully. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

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Tips & Tricks

• Always use cold butter and ice water when making your pie dough — this ensures a flaky crust.
• Place the pie dish on a baking sheet to catch any bubbling juices while baking.
• To prevent soggy bottoms, brush the bottom crust with a bit of beaten egg white before adding the filling.
• If rhubarb is out of season, frozen rhubarb can be substituted — just thaw and drain it first.

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Variations

• Strawberry Apple Rhubarb Pie: Add 1 cup of sliced strawberries for a sweet twist.
• Crumb-Topped Version: Skip the top crust and instead sprinkle a brown sugar-oat crumble for texture.
• Mini Hand Pies: Turn this recipe into portable hand pies by cutting circles of dough and folding over spoonfuls of filling.

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Serving Suggestions
This pie is divine warm from the oven with vanilla bean ice cream melting into the cracks of the lattice crust. For a more elegant presentation, drizzle each slice with warm caramel sauce or dust lightly with powdered sugar. It’s also fantastic paired with coffee in the morning — pie for breakfast is never a bad idea!

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Storage Information

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keeps well for up to 5 days.
• Freezer: You can freeze the baked pie for up to 3 months. Wrap tightly in plastic and foil, and reheat at 350°F until warm through.

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FAQ

Can I use a store-bought crust?
Absolutely! While homemade crust offers unbeatable flakiness, a good quality store-bought crust will still yield delicious results.

Why is my pie runny?
It likely hasn’t cooled enough. The filling thickens as it cools — be patient for the perfect slice.

Can I make this ahead?
Yes, you can assemble the pie and refrigerate it (unbaked) overnight. Bake it straight from the fridge, adding a few extra minutes to the cook time.

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History / Fun Facts
Rhubarb has an interesting culinary journey — originally used for medicinal purposes in ancient China, it wasn’t until the 18th century that it found its way into sweet pies in Europe and America. Pairing it with apples became a natural evolution, combining the tart punch of rhubarb with the sweetness and body of apples.

Apple rhubarb pie became especially popular in the Midwest and New England, where both fruits were abundant. Its rustic charm and balance of sweet-tart flavors have made it a staple of farmhouse kitchens and family gatherings for generations.

There’s something poetic about baking this pie — it’s a link between past and present, where every slice tells a story of tradition, comfort, and home.