Apple rhubarb pie is the perfect blend late winter apples and early spring rhubarb! Chop and freeze rhubarb when it's in season so you can make this recipe any time of year. A mix of sweet and tart, it's a delicious and slightly unexpected pie.
Ingredient Notes and Substitutions
- Apples: choose a relatively sweet apple to balance the tart rhubarb. While the recipe calls for 2 large apples, 3 smaller ones are good too.
- Brown sugar: this is the key to balanced flavour in this recipe. If anything, use all brown sugar before using all cane sugar. Both light and dark are fine.
- Egg: brush the crust with beaten egg and sprinkle with coarse sugar for a golden, sugary topping. Substitute with cream in a pinch.
- Cornstarch: also called corn flour. Substitute tapioca starch, arrowroot powder, or 3 tablespoons of all-purpose flour if you prefer.
- Add-ins: add up to 1 teaspoon of additional spices if you like. Cinnamon or cardamom would be great.
- Make it plant-based: use our vegan pie crust and brush with non-dairy milk instead of egg wash.
Be sure to make the pie crust in advance so that it has time to chill before starting.
Step 1: prepare and cut the apples and rhubarb and place in a large bowl.
Step 2: add the sugars and cornstarch and mix well to combine.
Step 3: roll out the pie dough and place one half in the bottom of a pie dish. Add the filling.
Step 4: trim any excess dough, then add the top crust and crimp or press to seal the edges. Brush with egg wash and sprinkle with sugar, then bake until golden.
- Let it set: the pie needs time to rest and cool so that the filling can set completely. Make it in the morning so that it's ready for an evening dessert.
- Cut openings for steam: you must cut slits, or have some kind of opening in the top crust before you bake. Juice bubbles up and out of almost any fruit pie and you need a place for it, and for steam, to go.
- Add streusel: if you don’t want to make a double pie crust, this pie is also great with a crumble or streusel topping (see apple streusel cake).
You can use frozen rhubarb in this recipe, but keep in mind frozen rhubarb loses a lot of water content, and shrinks more dramatically than fresh rhubarb as it bakes. You can either toss frozen rhubarb into your pie filling, or thaw it on the counter first to get a more accurate measurement.
If you have thin-skinned eating apples, feel free to leave the skin on like we have here. If you are using apples with tougher skin, like Granny Smith, peel them first (we don't really recommend Grannys for this recipe though).
How to Store
Storage: keep the pie out at room temperature, covered, for a day or two. Note that the bottom crust will soften slightly over time.
Freezing: wrap the fully cooled pie in aluminum foil, right in the pie tin, and freeze for up to a month. Thaw in the fridge and reheat in the oven before serving as usual.
Should rhubarb be cooked before baking?
While some recipes call for cooking half the rhubarb down with sugar, it's not required unless the recipe calls for it. We make rhubarb pie with raw rhubarb.
What does rhubarb pie taste like?
It's a little more sour than, say, blueberry pie. Apple rhubarb pie has a nice balance that isn't too sweet and has a hint of tartness from the rhubarb.
How do you keep a rhubarb pie from being runny?
Make sure you add the thickener - cornstarch or flour - to the fruit filling, bake your pie long enough, and let it set fully before serving.
If you make this Apple Rhubarb Pie recipe or any other pie recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Apple Rhubarb Pie
- Measuring cups and spoons or a digital kitchen scale
- Rolling Pin
- Mixing bowl
- baking sheet
- Wooden spoon
- pastry brush
- Basic Pie Crust
- 2 large apples cored and diced into 2-cm pieces
- 18 oz. rhubarb roughly 6 stalks, cut into 3-cm / 1-inch pieces
- ¼ cup brown sugar packed
- ¼ cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 large egg beaten
- Coarse sugar for sprinkling
- Begin by preparing your pie dough, and let it chill while you make the filling. Note: The pie dough has to chill for at least an hour before being rolled out. Take it out of the fridge 10 minutes prior to rolling.Basic Pie Crust
- To make the filling: place the apples, rhubarb, brown sugar, white sugar, cornstarch, and vanilla into a large mixing bowl. Mix until the fruit is well coated in the sugars.2 large apples, 18 oz. rhubarb, ¼ cup brown sugar, ¼ cup white sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract
- Roll the first disc of pie dough out to fit your pie plate. Place the bottom crust into your pie dish and press gently to fit into the depth of the dish. Trim the edges with a sharp knife.
- Add the rhubarb mixture to the pie plate, making a rough even layer.
- Roll out the second disc of dough and place over top of the filling. Trim the edges again. Press the outer edge of the pie with a fork to seal the dough. Decorate as desired or make a lattice if you prefer.
- Brush the crust evenly with the beaten egg, then sprinkle with coarse sugar.1 large egg, Coarse sugar
- Cut a few openings or slits in the top of the pie to let steam and any bubbling juices escape during baking. Place the pie into the refrigerator while you heat the oven, approximately 20 minutes.
- Preheat oven to 375°F (190°C) and place a baking sheet (or sheet of tin foil) at the base of the oven to catch any drips that may bubble over.
- Once the oven is hot, place pie onto the middle rack and bake for 60-65 minutes, or until very golden.
- Remove the pie from the oven and cool completely before serving, at least 5-6 hours. Leftovers will keep well in a sealed container for up to 3 days, but it is best eaten on the first day.