Rhubarb Apple Pie Recipe

3.5 1 3
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Rhubarb Apple Pie Recipe

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3.5 1 3
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 2 cups sliced fresh or frozen rhubarb, thawed
  • 1 can (21 ounces) apple pie filling
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 1/4 cup butter or margarine
  • TOPPING:
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon

Directions

In a bowl, combine the first five ingredients. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top. Trim, seal and flute edges. Combine sugar and cinnamon. Brush crust with water; sprinkle with cinnamon-sugar. Cover edges loosely with foil.
Bake at 400° for 20 minutes. Remove foil. Reduce heat to 350°; bake 15 minutes longer or until crust is golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Rhubarb Apple Pie in Country Woman March/April 2002, p35

Nutritional Facts

1 piece: 403 calories, 20g fat (10g saturated fat), 25mg cholesterol, 292mg sodium, 55g carbohydrate (25g sugars, 1g fiber), 2g protein.

  • 2 cups sliced fresh or frozen rhubarb, thawed
  • 1 can (21 ounces) apple pie filling
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 1/4 cup butter or margarine
  • TOPPING:
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  1. In a bowl, combine the first five ingredients. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top. Trim, seal and flute edges. Combine sugar and cinnamon. Brush crust with water; sprinkle with cinnamon-sugar. Cover edges loosely with foil.
  2. Bake at 400° for 20 minutes. Remove foil. Reduce heat to 350°; bake 15 minutes longer or until crust is golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Rhubarb Apple Pie in Country Woman March/April 2002, p35

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MY REVIEW
Oh Glorious Love User ID: 2639541 107624
Reviewed Apr. 14, 2011

"I have lots of homemade apple pie filling canned and rhubard in the freezer. This is a great way to enjoy them both!!"

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