Rhubarb-Apple Pie

This pie was delicious. I did not use any flour but I did add in some chopped dehydrated apples (@ a cup) and I added a heaping Tablespoon of dehydrated banana powder. These soaked up every drop of water and gave the pie a thicker, richer texture.

I followed the recipe, except I used 4 cups of apples instead of Granny Smith apples. It was delicious. We fought over leftovers.

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.

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!

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.

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!

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...

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.