Growing up, I never quite knew what to make of rhubarb. Those long, pink stalks in my grandmother’s garden always looked like celery’s fancy cousin rather than something destined for dessert. Mom would pair it with strawberries, which was fine, but it wasn’t until I tried rhubarb with apples that everything changed.
Apple and rhubarb together are pure magic — the sweetness of the apples softens the rhubarb’s tangy bite, while the rhubarb adds a lively tartness that keeps the apples from being too sweet. It’s that perfect balance of flavors that turns an ordinary pie into something unforgettable.
🍎 Why You’ll Love This Apple Rhubarb Pie
- Perfect sweet-tart balance – Sweet apples and tangy rhubarb come together for a beautifully complex flavor.
- Flaky, buttery crust – Made with a blend of butter and shortening for rich flavor and a tender, crisp texture.
- Make-ahead friendly – Both crust and filling can be prepared in advance for easier baking later.
- Classic comfort dessert – Warm spices like cinnamon, cloves, and nutmeg give this pie a nostalgic, homey feel.
🍏 The Best Apples for Rhubarb Pie
For this pie, choose apples that hold their shape and provide a nice mix of sweetness and tartness.
Granny Smith apples are ideal—they stay firm when baked and complement rhubarb’s tang.
Honeycrisp or Pink Lady apples are great alternatives for a slightly sweeter filling.
Avoid soft varieties like Red Delicious or Gala, which tend to become mushy when baked. Look for apples that feel firm, heavy for their size, and free of soft spots.
🔄 Ingredient Substitutions
- Shortening: Replace with equal parts cold butter for an all-butter crust. It’ll still be delicious, just slightly less flaky.
- Rhubarb: If rhubarb isn’t available, try strawberries or cranberries. For cranberries, reduce the amount to ¾ cup since they’re more tart.
- Apples: Any firm baking apple works—Granny Smith, Honeycrisp, or Braeburn are all solid picks.
- Spices: Out of cloves or nutmeg? Substitute with 1 teaspoon of apple pie spice or increase the cinnamon slightly.
- Lemon juice: Lime or orange juice can work in a pinch for that needed acidity.
- Egg wash: Brush with milk or cream instead for a slightly matte finish.
⚠️ Common Mistakes to Avoid
- Warm butter = tough crust. Keep butter and shortening cold until the moment you use them.
- Overmixing the dough. Stop mixing once the dough just comes together; visible butter bits are good!
- Skipping the resting step. Let the fruit mixture sit with the sugar—it helps release and thicken juices, preventing a soggy crust.
- Uneven slicing. Cut apples evenly (about ¼ inch thick) so they bake at the same rate as the rhubarb.
- No steam vents. Cut slits or decorative shapes in the top crust to allow steam to escape.
🍨 What to Serve with Apple Rhubarb Pie
This cozy pie is divine on its own, but even better with toppings:
- A scoop of vanilla ice cream for a warm-and-cold contrast.
- A dollop of fresh whipped cream for light sweetness.
- A drizzle of caramel sauce for an indulgent touch.
- For breakfast or a lighter treat, try it with Greek yogurt and a cup of coffee.
Pro tip: Warm each slice in the microwave for about 20 seconds to enhance the spices before serving.
🧊 Storage Instructions
- At room temperature: Loosely cover with foil or a clean kitchen towel. Keeps for up to 2 days.
- In the fridge: Store in an airtight container for up to 5 days. Let it sit at room temperature before serving for best flavor.
- In the freezer: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then warm at 350°F for 10 minutes to crisp the crust.
🕒 Recipe Details
| Step | Time |
|---|---|
| Preparation | 30–45 minutes |
| Baking | 50–60 minutes |
| Total | 80–105 minutes |
| Difficulty | Medium |
🧁 Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 3 tablespoons chilled butter, cubed
- ¼ cup shortening
- 3–4 tablespoons ice-cold water
- 1 egg (for brushing)
- Sugar (for dusting)
For the Filling:
- 1 cup cooked rhubarb
- 3 large firm apples, peeled, cored, and sliced
- ¼ cup brown sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- 1 teaspoon lemon juice
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Dough
- In a large bowl, whisk flour, sugar, and salt.
- Cut in butter and shortening until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until a soft dough forms.
- Gently knead on parchment paper, wrap in plastic, and refrigerate for 30 minutes.
Step 2: Prebake the Bottom Crust
- Preheat oven to 350°F (175°C).
- Divide the chilled dough into two equal portions.
- Roll out one piece and place it into a 9-inch pie plate.
- Prick the bottom with a fork and blind-bake for 15 minutes.
- Let cool slightly before adding filling.
Step 3: Prepare the Filling and Lattice Top
- In a large bowl, combine apples, brown sugar, flour, spices, and lemon juice.
- Gently fold in cooked rhubarb.
- Pour filling into the pre-baked crust.
- Roll out the second dough portion and create a lattice top.
- Brush with beaten egg and sprinkle with sugar.
Step 4: Bake
Bake the pie for 35–40 minutes, until the crust is golden brown and the filling is bubbling.
Step 5: Cool and Serve
Let the pie cool completely before slicing. Serve with ice cream or whipped cream and enjoy your sweet-tart masterpiece!
❤️ Final Thoughts
This Apple Rhubarb Pie is a perfect blend of nostalgia and fresh flavor—a cozy dessert that tastes like home, yet feels just a bit special. The tangy rhubarb, tender apples, buttery crust, and warm spices all come together to create a pie that’s sure to impress anyone lucky enough to get a slice.