Description
Crisp, sweet apples and tart rhubarb come together in this pleasantly refreshing Rhubarb Apple Pie. It's a delicious late-spring and early-summer treat while rhubarb is still in season.
Ingredients
Scale
- All butter pie crust (recipe yields 2 crusts, 1 for bottom and 1 for lattice top)
For the filling
- 450 g (1 pound) rhubarb, ends trimmed and stalks cut into 1/4-inch pieces
- 2 medium-sized apples, cored and sliced 1/4-inch
- 110 g (1/2 cup) granulated sugar
- 55 g (1/4 cup) light brown sugar
- 20 g (2 tablespoons) cornstarch
- 1 g (1/2 teaspoon) ground cinnamon
- pinch of salt
- Egg wash
- Turbinado sugar
Instructions
- Preheat oven to 400°F/204°C.
- Prepare the all-butter pie crust recipe. Carefully transfer rolled out dough to a 9-inch pie dish. Fit the dough to the bottom and sides of the dish by carefully lowering the dough into the dish and allowing dough to fall into place. Leave a 1-inch border and trim the rest of the dough using a sharp knife. Refrigerate crust while preparing the filling.
- For the filling, mix the rhubarb, apples, both sugars, cornstarch, cinnamon, and salt in a large bowl. Pour the filling into the pie dish with the prepared crust.
- Roll out your top crust, beginning from the center and rolling outwards, to a circle that is 3 inches larger than your baking dish. Using a pastry cutter wheel (or sharp knife), cut the dough into strips. The thickness or thinness is a personal preference. For my pie, I chose to cut dough into 1 1/4-inch thick strips.
- Arrange enough strips parallel to each other over the filled pie. Fold every other strip loosely in half and lay a strip of pie dough along the center of the pie perpendicular to the other strips. Fold the strips back down over the perpendicular strip and fold the other strips up to the point of the perpendicular strip.
- Lay another perpendicular strip and repeat the process of threading the strips until a full lattice top is complete.
- With a sharp knife, trim away excess dough from the strips and roll excess dough from bottom crust up and over the edge of the pie crust. Pinch dough together with fingertips and crimp edge of pie.
- Brush the lattice top with the egg wash and sprinkle with the turbinado sugar.
- Place pie on baking sheet and bake at 400°F/204°C for 20 min then reduce oven to 375°F/190°C for an additional 40 min or until pie is browned and bubbly.
- Allow pie to completely cool before slicing and serving.
- Prep Time: 45 minutes
- Cook Time: 1 hour