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Rhubarb Apple Pie

Rhubarb Apple Pie

I bought 5 large stalks of rhubarb, and they turned out to make only 3 cups of chopped rhubarb, which wasn’t enough to fill the pie. I added apples and the result was very good. My recipe follows:

Makes one large pie.


  • 9.5-inch double pie crust
  • 3 c chopped rhubarb (3/4-inch pieces)
  • 4 medium baking apples, peeled, 3/4-inch pieces
  • 3/4 c sugar
  • 4 Tbsp all purpose flour
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • dash ground cloves
  • 1 Tbsp butter
  • 1 Tbsp milk


  1. Preheat oven to 375 degrees F.
  2. Roll both pie crusts out on wax paper. Place the bottom crust in a 9.5-inch pie dish. Lay wax paper with second pastry on top and refrigerate both while proceeding with recipe.
  3. In a large bowl, toss together the rhubarb and apples.
  4. In a smaller bowl, blend together the sugar, flour, cinnamon, salt and cloves. Add to the rhubarb/apple mixture and blend well.
  5. Put the filling into the cold pie shell, distributing everything evenly to the edges. Dot with the tablespoon of butter.
  6. Put the top shell over the pie and crimp the edges.
  7. Brush the crust with the milk, avoiding the edges. Cut slits in the top.
  8. Place pie on a baking sheet to collect any drips.
  9. Bake about 55-60 minutes, or until the crust is golden and the filling begins to bubble through the slits a bit.
  10. Cool at least an hour before slicing and serving. Great with a scoop of vanilla or strawberry ice cream!

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