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Best Apple Rhubarb Pie

A cozy, old-fashioned pie combining tart rhubarb and sweet apples beneath a flaky golden crust.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American, Homemade
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pie Dough
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6 tablespoons ice water plus more if needed
Filling
  • 3 cups chopped rhubarb
  • 3 cups sliced Granny Smith apples
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
Topping
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Equipment

  • Mixing bowls
  • Rolling Pin
  • Pie dish
  • Pastry brush

Method
 

  1. Prepare pie dough by combining flour, salt, sugar, and butter until coarse crumbs form. Add ice water until dough forms. Chill 1 hour.
  2. Combine rhubarb, apples, sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla in a bowl. Set aside.
  3. Roll out dough, line pie dish, and fill with fruit mixture.
  4. Add top crust or lattice, seal edges, brush with egg wash, and sprinkle sugar.
  5. Bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) and bake 35–45 minutes until golden and bubbling.
  6. Cool for at least 2 hours before serving.

Notes

For best results, allow the pie to cool completely before slicing. This ensures a clean slice and thickened filling.