Apple rhubarb pies are known for their tartness. Tartness comes from the combination of apples and rhubarb, which is why this recipe has both. This pie can be made with a crust of your choice, and then filled with fresh apples and rhubarb cooked in a buttery and sweet syrup. The result is a delicious, tart, and sweet pie that is sure to be the highlight of any meal.
- 1¼ cups all-purpose flour
- ½ teaspoon fine sea salt
- 2 tablespoons granulated sugar
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 teaspoon apple cider vinegar
- 2 tablespoons ice water
- 2 large Granny Smith apples, peeled, cored, and sliced into thin wedges
- 2½ cups fresh rhubarb, diced into 1-inch cubes
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the flour, salt, and 2 tablespoons of sugar. Add the butter cubes and use a pastry blender, two forks, or your hands to work it into the flour until it resembles a coarse meal. Then pour the apple cider vinegar and ice water over the dough and mix it until a ball of dough has formed.
- On a lightly floured surface, roll the dough out into a 12-inch circle. Place it in a 9-inch pie plate and crimp the edges. Place it in the fridge to chill for 30 minutes.
- In a medium bowl, combine the apples, rhubarb, ⅓ cup sugar, cornstarch, and cinnamon. Toss the ingredients together until everything is evenly coated. Then carefully spoon the fruit mixture into the chilled pie dough.
- Brush the edges of the pie dough with the melted butter. Cut 4 strips of aluminum foil and place them on top of the pie. This will help keep the edges of the pie from getting too brown. Bake the pie for 30 minutes.
- Reduce the oven temperature to 350°F (177°C) and bake for an additional 35 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool completely before serving.
Frequently Asked Questions
- How do I store Apple Rhubarb Pie?
Apple rhubarb pie can be stored in an airtight container at room temperature for up to 3 days.
- Can I freeze Apple Rhubarb Pie?
Yes, you can freeze apple rhubarb pie for up to 3 months. To freeze, cover the pie tightly with plastic wrap and then wrap it in aluminum foil. Thaw the pie overnight in the refrigerator before serving.
- Can this pie be made ahead of time?
Yes! This pie can be made up to 2 days ahead of time and stored in the refrigerator until ready to be served.
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