Apple Rhubarb Pie Recipe

Recipe for Apples and Rhubarb Together

This Apple Rhubarb Pie Recipe (see the pictures!), makes a most delicious dessert pie with apples and rhubarb combined for amazing flavour!

I like to make this particular apple pie recipe when apples are "in season" locally, and I have just picked my last rhubarb harvest for the growing season.

Who can resist a pastry pie made with a combination of rhubarb and apples?

Ingredients

Note - This recipe is for a regular size pie dish. If you wish to make a deep dish pie, increase the amount of apples to about 3 1/2 cups, and increase the amount of the rhubarb to about 3 cups. Also increase flour amount slightly.

pastry for double crust pie
1 cup white sugar
1/4 cup all-purpose flour
1/8 tsp. salt
1/8 tsp. cinnamon, or to taste
1 1/4 cups fresh, peeled, sliced apples
2 1/2 cups fresh, chopped rhubarb pieces
3 tsp. lemon juice
1 tbsp. butter
1 egg, beaten

Directions

Place the pastry dough pie crust in the pie dish.

Combine the white sugar, flour, salt, and cinnamon in a bowl using a fork or a whisk.

Sprinkle about 1/3 of the flour mixture into the bottom of the pie crust in the pie dish.

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Add half of the sliced apples and half of the chopped rhubarb pieces into the pie crust.

Sprinkle another 1/3 of the flour mixture over the apples and rhubarb.

Add the remaining apples and rhubarb in the dish, and sprinkle the remaining 1/3 of the flour mixture on top.

Sprinkle a few drops of lemon juice over the pie filling.

Divide the butter into small pieces and distribute over the surface of the pie.

Dampen the pie crust edges of both upper and lower crusts.

Carefully cover the pie filling with the top pie crust.

Trim edges and crimp edges.

Make a few slits (cut-outs), in the top pie crust, for "vents", and a tiny hole in the center.

Using a pastry brush, (or your fingers), coat the top of the pie crust, including the edges, to help seal the crust to keep in the fruit juices, and add a golden colour to the pie.

Bake pie at 350° F for about 45 minutes, or until done.

If possible place a pie shield over the crust after baking the pie for 30 minutes.

Pie is done when the filling begins to "bubble" through the vents.

Serve this apple rhubarb pie warm or at room temperature plain, or topped with ice cream, whipped cream, or whipped dessert topping.

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