Sandra's Apple-Rhubarb Pie Recipe

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Apple trees line our driveway, so it's easy to find the ingredients for this tasty pie.—Sandra Gonzales, Klamath Falls, Oregon
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 6-8 servings


  • Pastry for double-crust pie (9 inches)
  • 2 eggs, lightly beaten
  • 1/4 cup sour cream
  • 3 tablespoons butter, melted
  • 3/4 teaspoon grated orange peel
  • 1/4 teaspoon salt
  • 1-1/2 cups fresh or frozen chopped rhubarb
  • 2 medium tart apples, peeled and sliced
  • 1-1/4 cups sugar
  • 1 tablespoon all-purpose flour

Nutritional Facts

1 slice: 456 calories, 21g fat (10g saturated fat), 80mg cholesterol, 338mg sodium, 64g carbohydrate (37g sugars, 1g fiber), 4g protein.


  1. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. In a bowl, combine the eggs, sour cream, butter, orange peel and salt. Stir in the rhubarb and apples. Add the sugar and flour; toss to coat. Pour into prepared crust.
  2. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Sandra's Apple-Rhubarb Pie in Country Woman September/October 2003, p6

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