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Rhubarb-Apple Pie

Rhubarb-Apple Pie recipe image
This Rhubarb-Apple Pie offers the perfect balance of tart and sweet flavors, creating a comforting dessert that feels both rustic and refined. The bright acidity of the rhubarb cuts through the natural sweetness of the apples, while warm cinnamon and a touch of salt elevate the fruit's natural notes. Quick-cooking tapioca ensures the filling sets nicely without becoming too watery, providing a tender yet substantial texture in every bite. The golden lattice crust adds a buttery crunch that complements the soft, jammy interior. Ideal for autumn gatherings, holiday dinners, or a cozy weekend afternoon, this pie is a timeless treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Simple to assemble with pantry staples, it&# 226;ÂÂs a reliable recipe that delivers consistent, delicious results every time.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 332.3
Dietary: Gluten-free, Vegetarian
Description
This Rhubarb-Apple Pie offers the perfect balance of tart and sweet flavors, creating a comforting dessert that feels both rustic and refined. The bright acidity of the rhubarb cuts through the natural sweetness of the apples, while warm cinnamon and a touch of salt elevate the fruit's natural notes. Quick-cooking tapioca ensures the filling sets nicely without becoming too watery, providing a tender yet substantial texture in every bite. The golden lattice crust adds a buttery crunch that complements the soft, jammy interior. Ideal for autumn gatherings, holiday dinners, or a cozy weekend afternoon, this pie is a timeless treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Simple to assemble with pantry staples, it&# 226;ÂÂs a reliable recipe that delivers consistent, delicious results every time.
Ingredients
  • 1 can Sliced apples (1 lb. 4 oz)
  • 2 cup Rhubarb (1/2-inch pieces)
  • 1 cup Sugar
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 3 tablespoon Quick-cooking tapioca
  • 2 tablespoon Butter or margarine
  • 1 recipe Pastry for 2-crust pie
Directions
  1. 1
    Preheat oven to 425ðF (218ðC).
  2. 2
    Line a 9-inch pie pan with one crust of the prepared pastry.
  3. 3
    In a large bowl, combine the canned sliced apples with their syrup, rhubarb pieces, sugar, salt, cinnamon, and quick-cooking tapioca.
  4. 4
    Mix the fruit and dry ingredients together until evenly coated.
  5. 5
    Pour the fruit mixture into the prepared pie crust.
  6. 6
    Dot the top of the filling with pieces of butter or margarine.
  7. 7
    Cover with the remaining pastry, using a lattice design or a solid top cut with slits for ventilation.
  8. 8
    Bake in the preheated oven for about 50 minutes, or until the filling is bubbling and the crust is golden brown.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 332.3kcal
% Daily Value *
Total Fat 5.4g9%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 1297.3mg55%
Total Carbohydrate 74.6g25%
Dietary Fiber 2.7g11%
Sugars 70.0g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the pie to cool completely before slicing to let the filling set properly.

If using fresh apples, peel, core, and slice them before mixing with the rhubarb.

For a flakier crust, keep the butter cold until ready to use and handle the dough as little as possible.

Leftover pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: apple, rhubarb, pie, dessert, cinnamon, baking, fruit, lattice, crust, sweet, tart, homemade, autumn, comfort food, vegetarian, tapioca, classic, oven, pastry, seasonal, treat
Read it online: https://www.chefs-mate.com/recipe/rhubarb-apple-pie/