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Rhubarb-Apple Pie
For this delectable rhubarb-apple pie, combine fresh sliced rhubarb with sliced Granny Smith apples and a little cinnamon and sugar.
Total: 1h13min
Yield: Serves 12 (serving size: 1 wedge)
Nutrition Facts: calories 296 calories, Carbohydrate 46. 2 g, Cholesterol 15 mg, Fat 12. 4 g, Fiber 1. 5 g, Protein 2. 6 g, Saturated Fat 5. 4 g, servingSize None, sodium192 mg, sugarNone, transFatNone, unSaturatedFatNone
Ingredients:
- ½ (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 3 ½ cups sliced fresh rhubarb (about 1 1/4 pounds)
- 1 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 Granny Smith apples, peeled, cored, and sliced
- ½ teaspoon ground cinnamon
- .38 teaspoon salt, divided
- 4.22 ounces all-purpose flour (about 1 cup), divided
- ½ cup packed brown sugar
- 6 tablespoons cold butter, cut into small pieces
- ⅓ cup chopped walnut halves
Instruction:
- Preheat oven to 425°.
- Roll the pie dough into a 12-inch circle on a surface that has been lightly dusted with flour. Put the dough in a 9-inch pie plate that has been cooking spray-coated. Turn edges under; flute. Combine rhubarb, granulated sugar, juice, and apples; toss. Add 3 tablespoons of flour, 1/4 teaspoon of salt, and cinnamon to the rhubarb mixture and toss. Spoon rhubarb mixture into prepared crust.
- In a dry measuring cup, weigh or lightly spoon the remaining 38 ounces of flour (roughly 3/4 cup); level with a knife. In a medium bowl, combine 38 ounces of flour, the remaining 1/8 teaspoon of salt, and brown sugar. Using a pastry blender or two knives, cut butter into the flour mixture until it resembles coarse meal. Stir in walnuts. Sprinkle butter mixture evenly over rhubarb mixture. Bake at 425° for 15 minutes.
- Reduce oven temperature to 375° (do not remove pie). Bake at 375 degrees for 30 minutes, or until golden and bubbly (cover crust edges with foil if they start to brown too quickly). Prior to slicing, let pie cool for 15 minutes on a cooling rack.
Rhubarb and Apple Pie Filling | Chef Pat O’Malley | Tips & Techniques
FAQ
Should I cook apples before putting in pie?
Just keep in mind that precooking the apples is the key to a fantastic apple pie filling. This will ensure perfect consistency and balanced sweetness. Additionally, you won’t allow the crust and filling to separate.
How do you keep a rhubarb pie from being runny?
By adding a thickener like flour, tapioca starch, or cornstarch to the rhubarb pie filling. Due to the high water content of rhubarb, you must cook it with just the right amount of thickener to prevent the filling from becoming a soupy mess while also preventing the taste of chalk.
Do you peel rhubarb before making a pie?
If your rhubarb doesn’t have very rough, thick stalks, you don’t need to peel it before making pie. Don’t worry, the rhubarb skin is not poisonous. However, the leaves should be removed from garden-fresh rhubarb because they are poisonous.
Does rhubarb need to be cooked before baking?
No, you do not need to cook rhubarb before baking a rhubarb pie, is the quick response. But it differs depending on whether you’re using fresh or frozen rhubarb. In the recipe below, I’ll explain how to prepare the filling if using frozen so that it is slightly thickened before being placed in the crust.