Rhubarb Apple Pie

"I got this recipe from my little Best of Home Cooking book. The lady who baked this won the best of show for her efforts. This pie has a lattice top."
photo by Montana Heart Song photo by Montana Heart Song
photo by Montana Heart Song
Ready In:
1hr 20mins




  • Preheat oven to 400'F.
  • For the filling:

  • In a large saucepan combine the rhubarb, apple, sugar, flour and cinnamon.
  • Cook and stir over medium heat just until the mixture thickens. Remove from heat and add the butter. Cool.
  • In the meantime, prepare a pastry shell for a double crust pie.
  • To assemble the crust:

  • On a lightly floured surface, roll one half of the dough from the center out to form a 12 inch circle. Place this into a 9 inch pie dish.
  • Trim to 1/2 inch beyond the edge of the plate.
  • Put the prepared filling into the pie shell.
  • Roll the remaining pie dough out and form it into a 12 inch circle.
  • Cut the pastry (for the lattice) into 3/4 to 1 1 1/4 inch strips.
  • Weave the strips over the filling in a lattice pattern. Press the ends of the strips into the crust edge. Fold the bottom pastry over the ends of the strips; crimp the edge.
  • To prevent the edges of the crust from burning cover with tin foil.
  • You might want to put this on a baking sheet with edges so the bottom of your oven doesn't get any filling on it.
  • Bake the pie for 25 minutes. The remove the foil and bake for an additional 25 minutes or until the center is bubbly and the crust golden.
  • Cool on a wire rack.
  • Bon Appetit!

Questions & Replies

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  1. meliswils
    This was excellent!! I used 1 and 1/3 c of sugar and 2/3 c of flour along with a splash of vanilla and a pinch of salt because I ended up with roughly 5c of rhubarb and 1c of apple - I topped with a crumb topping so I baked it for 1 hour and 10 minutes. Rave reviews here :-)
  2. etully
    I made one change, used 3 c. rhubarb and 2 c. of apple. This was good pie, quick and easy. I will definitely make this again. Thanks.
  3. Montana Heart Song
    Great!! Class A taste! I was on a pie baking marathon the other day. I had a case of fresh rhubarb to process. I did not have fresh apples so used canned Luck's fried apples which are thick sliced and firm, so all I did was drain the juice and save, slice the apples a little more. I mix the flour sugar and cinnamon together before adding to the rhubarb & apples. I did add a little more butter and cinnamon.


<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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