Apple Rhubarb Pie Recipe - Delicious American Dessert

Apple Rhubarb Pie

Apple Rhubarb Pie Recipe - Delicious American Dessert
Region / culture: USA | Preparation time: 20 minutes | Cooking time: 35-40 minutes | Servings: 8


Apple Rhubarb Pie
Apple Rhubarb Pie

Apple Rhubarb Pie combines the tartness of rhubarb with the sweet, comforting taste of apple in a way that delights the palate and brings a touch of nostalgia to any meal. This pie, with its flaky crust and juicy filling, is a perfect dessert for any season, offering a balance of flavors that can complement both summer barbecues and winter holiday feasts. Whether you're a seasoned baker or new to the kitchen, this recipe provides a straightforward approach to creating a delicious, crowd-pleasing dessert.


The tradition of combining fruits in pies dates back centuries, with apple and rhubarb being a classic pairing that emerged in the United States and the United Kingdom as rhubarb became a popular garden staple. Initially, rhubarb was used for medicinal purposes, but by the 18th century, it was being incorporated into desserts. The tartness of rhubarb paired with the sweetness of apples and sugar creates a balanced and refreshing dessert, making apple rhubarb pie a beloved recipe passed down through generations.


How to prepare

  1. In a medium mixing bowl, combine the rhubarb, sugar, and cinnamon. Mix well to coat the ingredients.
  2. Let the mixture stand, stirring occasionally.
  3. After about ten to fifteen minutes, add the pie filling, spice, and tapioca to the rhubarb mixture. Mix well.
  4. Place the bottom pastry into the pie dish, pressing it into all of the corners. Then, add the fruit and cover it with the remaining pastry. Seal and flute the edges.
  5. Bake the pie in a pre-heated oven at 325°F (163°C) for 35 to 40 minutes.
  6. Allow the pie to cool completely before serving.


  • Consider adding a handful of fresh strawberries or blueberries to the filling for an extra burst of flavor and color. For a crumb topping instead of a top crust, mix together flour, butter, and brown sugar until crumbly and sprinkle over the filling before baking.


  1. Graham cracker, shortbread, and chocolate cookie (prepared) pie crusts do not work at all well with this recipe.

Cooking Tips & Tricks

For the best results, use fresh, firm rhubarb and crisp apples to ensure the filling is not too watery. Pre-cooking the rhubarb mixture slightly can help reduce excess liquid and concentrate the flavors. When assembling the pie, be sure to vent the top crust by making slits to allow steam to escape, preventing the crust from becoming soggy. Brushing the top crust with a simple egg wash will give your pie a beautiful golden finish.

Serving Suggestions

Serve this pie warm or at room temperature for the best flavor. A scoop of vanilla ice cream or a dollop of whipped cream on top adds a delightful creaminess that complements the tartness of the filling. For a special touch, garnish with a sprinkle of cinnamon or fresh mint leaves.

Cooking Techniques

Blind baking the bottom crust for a few minutes before adding the filling can help prevent it from becoming soggy. Additionally, placing a baking sheet beneath the pie dish can catch any drips and help the bottom crust bake more evenly.

Ingredient Substitutions

For a gluten-free version, use a gluten-free pie crust. If you're out of apple pie spice, a mixture of ground cinnamon, nutmeg, and allspice can be used as a substitute. Arrowroot powder can replace instant tapioca as a thickener if needed.

Make Ahead Tips

The pie filling can be prepared a day in advance and stored in the refrigerator until ready to assemble the pie. The fully assembled pie can also be frozen before baking; just add a few extra minutes to the baking time when ready to bake from frozen.

Presentation Ideas

For an elegant presentation, use cookie cutters to create decorative shapes from the top crust. A lattice top crust is also a beautiful way to showcase the filling. A light dusting of powdered sugar just before serving adds a touch of sophistication.

Pairing Recommendations

Apple Rhubarb Pie pairs beautifully with a cup of strong coffee or a glass of dessert wine. For a non-alcoholic option, a sparkling apple cider complements the flavors of the pie wonderfully.

Storage and Reheating Instructions

Store leftover pie covered in the refrigerator for up to three days. To reheat, place slices in a 350°F (175°C) oven for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy.

Nutrition Information

Calories per serving

A typical serving of Apple Rhubarb Pie contains approximately 320 calories. The majority of these calories come from the carbohydrates and fats in the pie. For a lighter version, you can reduce the sugar or opt for a thinner crust.


A single serving of Apple Rhubarb Pie contains approximately 58 grams of carbohydrates. The majority of these carbs come from the sugar and the fruits used in the filling, as well as the flour in the pie crust. For those monitoring their carbohydrate intake, consider reducing the sugar or using a sugar substitute.


This pie contains about 10 grams of fat per serving, primarily from the pie crust. Using a store-bought crust may vary the fat content, so for a lower-fat version, consider making a homemade crust with a reduced amount of butter or substituting part of the butter with a healthier fat option like coconut oil.


Each serving of Apple Rhubarb Pie provides approximately 2 grams of protein. The protein comes from the small amounts found in the fruits and the pie crust. For a slight protein boost, serve the pie with a dollop of Greek yogurt or a scoop of protein-enriched ice cream.

Vitamins and minerals

This dessert is a good source of Vitamin C and dietary fiber, thanks to the rhubarb and apples. Rhubarb also provides Vitamin K and calcium, while apples offer a range of minerals including potassium. These nutrients contribute to the overall health benefits of enjoying a slice of this delicious pie.


Common allergens in this recipe include gluten (from the pie crust) and potentially dairy (if butter is used in the crust). For those with allergies, gluten-free pie crust alternatives and dairy-free butter substitutes can be used.


Overall, Apple Rhubarb Pie is a delicious dessert that, when enjoyed in moderation, can fit into a balanced diet. It provides certain vitamins and minerals from the fruits, but it is also high in sugars and fats. Adjustments can be made to cater to dietary needs without sacrificing flavor.


Apple Rhubarb Pie is a timeless dessert that marries the tartness of rhubarb with the sweetness of apples, all encased in a flaky, buttery crust. With its rich history and versatility, this pie is sure to be a hit at any gathering. By following the tips and variations provided, you can customize the recipe to suit your taste and dietary needs, making it a perfect addition to your dessert repertoire.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a beautiful summer day, and I was visiting my best friend, Elsie, in her quaint little cottage on the outskirts of town. Elsie was known for her incredible baking skills, and she had promised me a taste of her famous Apple Rhubarb Pie.

As I walked into her cozy kitchen, the sweet scent of apples and cinnamon filled the air. Elsie greeted me with a warm smile and handed me a slice of the pie. The moment I took my first bite, I knew I had to learn how to make it myself.

Elsie laughed at my enthusiasm and invited me to join her in the kitchen. She pulled out an old, tattered recipe card from her recipe box and began to explain the steps to me.

"The key to a good Apple Rhubarb Pie is the perfect balance of sweetness and tartness," Elsie said as she sliced up the apples and rhubarb.

We spent the afternoon baking together, chatting and laughing as we worked. Elsie shared stories of how she had learned the recipe from her own grandmother, who had learned it from a dear friend many years ago.

As the pie baked in the oven, the tantalizing aroma filled the kitchen, making my mouth water in anticipation. When it was finally ready, we let it cool on the windowsill before cutting into it.

The first bite was pure bliss. The tender apples and tart rhubarb melded together perfectly, creating a symphony of flavors that danced on my taste buds. The buttery crust added a delightful crunch, making it the perfect dessert.

From that day on, I was determined to master the art of making Apple Rhubarb Pie. I practiced tirelessly, experimenting with different ratios of apples to rhubarb, trying out different spices, and perfecting my pastry crust.

Over the years, I gathered tips and tricks from various sources – cookbooks, cooking shows, and even friends who shared their own family recipes with me. Each time I made the pie, I would tweak the recipe slightly, adding my own personal touch to it.

One day, while visiting a farmers market, I stumbled upon a vendor selling the most beautiful rhubarb I had ever seen. The stalks were bright pink and tender, just begging to be used in a pie. I bought a bunch and rushed home to bake.

As I prepared the ingredients, memories of that day in Elsie's kitchen flooded back to me. The laughter, the warmth, and the joy of baking together. I felt a pang of nostalgia, realizing how much I had learned and grown since that day.

When the pie was finally done, I placed it on the table and called my family to join me. As we dug into the pie, savoring each bite, I felt a deep sense of satisfaction. The recipe that had once seemed so mysterious and complex was now a familiar and beloved part of my culinary repertoire.

As I sat there, surrounded by my loved ones, I realized that the true magic of cooking lies not just in the flavors and textures of the food, but in the memories and stories that are woven into each dish. And for me, the Apple Rhubarb Pie will always hold a special place in my heart, a reminder of the beautiful moments shared with those I hold dear.


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