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Sandra’s Apple-Rhubarb Pie


  • Pastry for double-crust pie (9 inches)
  • 2 large eggs, lightly beaten
  • 1/4 cup sour cream
  • 3 tablespoons butter, melted
  • 3/4 teaspoon grated orange zest
  • 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


  • 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 zest 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.

Nutrition Facts

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


Average Rating: 5
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