Are you craving a taste of home, a comforting dessert that’s both familiar and exciting? Then look no further than this rhubarb apple pie recipe! This isn't your grandma's pie—it's a delightful twist on a classic, balancing the tartness of rhubarb with the sweetness of apples for a truly unforgettable experience. It's surprisingly easy to make, perfect for beginner bakers, and impressive enough for any gathering. This recipe is a testament to the magic of homemade cooking, transforming simple ingredients into a delicious dish. Get ready to roll up your sleeves and create a pie that's bursting with flavor!
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup ice water
For the Filling:
- 4 cups rhubarb, chopped (about 2 large stalks)
- 4 cups apples (Granny Smith or Honeycrisp recommended), peeled, cored, and sliced
- 1 cup granulated sugar
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a flakier crust.
Assembling the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare the filling: In a large bowl, combine the chopped rhubarb, sliced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and allspice. Gently toss to coat evenly.
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
- Add the filling: Pour the rhubarb apple filling into the pie crust.
- Top with crust: Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.
Tips for the Best Rhubarb Apple Pie:
- Use a mix of apple varieties for a more complex flavor profile.
- Don't be afraid to adjust the sugar to your liking, depending on the sweetness of your apples and rhubarb.
- For a richer crust, use half butter and half shortening.
- An egg wash brushed on the crust before baking will give it a beautiful golden sheen.
- Leftover pie can be stored in the refrigerator for up to 3 days.
Variations:
- Spice it up: Add a pinch of ginger or cardamom to the filling for an extra warmth.
- Add nuts: Toasted pecans or walnuts would be a delicious addition to the filling.
- Make it a crumble: Skip the top crust and use a crumble topping instead.
Nutritional Information (per serving, approximate):
- Calories: 350-400
- Fat: 15-20g
- Carbohydrates: 50-60g
- Sugar: 25-30g
- Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy this delicious and easy recipe for a healthy-ish dessert option! This quick dinner side is perfect for any occasion. From easy recipes to the best recipes, this one's a winner.