Chef Freddy's Apple Rhubarb Pie
Submitted by nita5755
Tart rhubarb and sweet apple pie filling spiced with cinnamon in a flaky double crust, thickened with tapioca for a perfectly sliceable filling. This apple rhubarb pie is a springtime classic.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minWhen rhubarb shows up at the farmers market, this is the pie to make.
Tart, bright rhubarb gets tossed with sugar, cinnamon, and apple pie spice, then combined with apple pie filling for a fruit combination that balances sweet and sour beautifully.
Instant tapioca thickens the filling so every slice holds its shape instead of turning into a puddle on the plate.
Tuck it all into a double crust, bake until golden, and let it cool completely before cutting.
That last part takes discipline, but it’s worth the wait.
Pro Tips
- Let the rhubarb sit with the sugar and cinnamon for 10 to 15 minutes before assembling. This draws out moisture and helps the flavors meld
- Instant tapioca is the thickener of choice here because it doesn’t cloud the filling or add any off flavors
- Seal and flute the edges well so the juices don’t bubble out during baking
- The pie must cool completely before slicing. Cutting it warm means a runny filling, no matter how tempting it smells
Ingredients
Directions
In a medium mixing bowl combine the rhubarb, sugar, and cinnamon, mixing well to coat.
Let stand stirring occasionally.
After about ten to fifteen minutes add the pie filling, spice, and tapioca to the rhubarb mixture and mix well.
Place the bottom pastry into the pie dish pressing into all of the corners, then add the fruit and cover with the remaining pastry, sealing and fluting the edges.
Bake in a pre-heated 325 degree F oven for 35 to 40 minutes.
Let cool completely before serving.
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