Rhubarb-Apple Pie

  • ajvinande Posted: 04/22/13
    Worthy of a Special Occasion

    Very nice!! There's no need to make the whole pie if you just like the filling, like I do. The baking instructions are the same for just the filling. I added allspice, cloves, and nutmeg to the mix to help liven it up. The family loved it, including professed "haters" of rhubarb!

  • sstokman Posted: 05/11/12
    Worthy of a Special Occasion

    YUM! I made this with my daughters this afternoon and could have eaten the whole pie! The bottom crust does get wet as the previous reviewer said, but I don't see that as a draw back- the whole pie is like a crumble really. Incredibly tasty! I'll save this recipe forever! In fact, I may need another piece of pie now...

  • Jennidecker Posted: 04/03/13
    Worthy of a Special Occasion

    Fantastic pie! I made this for a co-worker and it was a HUGE hit. I did switch out the flour for an equal amount of tapioca starch that I ground finely in a spice mill. I also added an additional apple. The texture was perfect and not at all runny. Sliced beautifully.

  • lionjill Posted: 05/13/12
    Worthy of a Special Occasion

    My husband said "This is probably the best dessert you've ever made!" He is a lover of rhubarb, so not a surprise, but so glad to find an easy recipe that worked! I actually made two versions- one with a Whole Foods pie crust and one with no bottom curst and only a crumble topping. For both I augmented the topping with oats to make it more of a crumble or crisp topping, and did one less apple to one more rhubarb stalk. Both were amazing!

  • MadamMaddyKJ26 Posted: 04/01/12
    Worthy of a Special Occasion

    The filling of this pie taste heavenly!! I love the crumb topping, my only beef with it is that the crust got soggy, i think it needs a recipe that's strudier or should just be made as a crisp.

  • EllenDeller Posted: 06/06/14
    Worthy of a Special Occasion

    Used my own homemade pie crust, but otherwise followed the recipe. The consistency of this pie is just wonderful. It baked perfectly. I did use a deep-dish pan however, but my apples were pretty large. My only criticism might be that it could use more spices, maybe cardamon and cloves.


More From Cooking Light