Apple Rhubarb Pie

A year ago, in fact on April 10th, 2009, I posted a request for any recipe to make an Apple Rhubarb Pie See Item #5 Here!

I had some apples to use up and thought it would be a different combination, but could never find a pie that combined the two fruits into something really nice. My quest is over. I found a great recipe today, and it couldn’t be easier.

Fast Apple Rhubarb Pie
Submitted by: Simone Th Erien

“This pie bakes up sweet and rosy pink with its nice mingling of diced apples and rhubarb. The fruit is sweetened with sugar and a splash of cinnamon, and then its turned into an unbaked pie crust. Forty minutes later it ‘s baked and ready for a dollop of whipped cream.”

2 single pie shells
6 apples, peeled, cored & chopped (Any pie variety of apple will do.)
(A combo of Granny Smith and Gala apples works wonderful.)
3 rhubarb stalks, diced (Should equal about 3 cups.)
1 cup white sugar
1/4 cup flour
2 tsps. of ground cinnamon

1. Preheat oven to 425 degrees.
2. Combine the cut apples and rhubarb in a large bowl.
3. Mix together sugar, flour and cinnamon and toss until fruit is thoroughly coated.
4. Spoon mixture into a deep dish pastry shell.
5. Finish top of pie with a lattice top or a crumb topping.
6. Bake in preheated oven for about 40 minutes.
7. Let cool before cutting. Serve with whipped cream or ice cream!

Living in Washington you just have to love APPLES. It’s a State requirement! Every kind is grown successfully here and I especially love trying out new varieties. Our Olympia Farmer’s Market opened last weekend, so come Fall, another season of new apple variety hunting and trials is upon me.


One response to this post.

  1. WOW, sounds mighty tasty indeed. I’ve never been an apple fan, though, so good thing I don’t live in Washington!


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