Lightning-Fast Apple Rhubarb Pie: A Delicious Dessert in Under an Hour!
Craving a warm, comforting pie but short on time? This incredibly easy and delicious Apple Rhubarb Pie is your answer! Forget spending hours making a traditional pie crust – we’re using a simple shortcut to create a flaky, buttery crust in a fraction of the time. The sweet-tart combination of apples and rhubarb is a classic for a reason, and this recipe perfectly balances those flavors with a touch of cinnamon and nutmeg. Perfect for a weeknight dessert or a last-minute gathering, this pie will be a guaranteed hit.
Why You’ll Love This Recipe
* **Speedy:** From start to finish, this pie is ready in under an hour.
* **Easy:** No complicated pastry techniques required!
* **Delicious:** The sweet and tart filling is irresistible.
* **Versatile:** Easily adaptable to your favorite fruits and spices.
* **Crowd-Pleasing:** Everyone will love this comforting dessert.
Ingredients You’ll Need
**For the Crust:**
* 1 box (14.1 oz) refrigerated pie crusts (or 2 single crusts)
* 2 tablespoons all-purpose flour
**For the Filling:**
* 4 cups peeled and sliced apples (Granny Smith, Honeycrisp, or your favorite baking apple)
* 2 cups chopped rhubarb (fresh or frozen, thawed and drained)
* ¾ cup granulated sugar (adjust to taste depending on the sweetness of your apples and rhubarb)
* ¼ cup all-purpose flour
* 1 teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* 2 tablespoons butter, cut into small pieces
* 1 tablespoon milk or cream (for brushing the crust)
* 1 tablespoon granulated sugar (for sprinkling on the crust)
Equipment You’ll Need
* 9-inch pie plate
* Large mixing bowl
* Measuring cups and spoons
* Knife or apple slicer
* Pastry brush (optional)
Step-by-Step Instructions
**Step 1: Prepare the Oven and Pie Plate**
Preheat your oven to 375°F (190°C). While the oven is preheating, lightly grease a 9-inch pie plate. This will prevent the crust from sticking and make it easier to remove the pie after baking.
**Step 2: Prepare the Filling**
In a large mixing bowl, combine the sliced apples, chopped rhubarb, granulated sugar, flour, cinnamon, and nutmeg. Gently toss the ingredients together until the apples and rhubarb are evenly coated. The flour will help to thicken the filling as it bakes, preventing it from becoming too watery. The cinnamon and nutmeg add warmth and spice that complements the sweet-tart flavor of the fruit.
**Step 3: Assemble the Pie**
Unroll one of the pie crusts and gently place it into the prepared pie plate. Press the crust evenly against the bottom and sides of the plate. Trim any excess crust hanging over the edge of the plate using a knife or kitchen shears. You can also crimp the edges of the crust for a decorative finish. This helps to seal the filling inside and prevents it from bubbling over.
Pour the apple rhubarb mixture into the pie crust, spreading it evenly. Dot the top of the filling with the small pieces of butter. The butter will melt as the pie bakes, adding richness and flavor to the filling.
Unroll the second pie crust and carefully place it over the filling. Trim any excess crust and crimp the edges to seal the top and bottom crusts together. You can also use a fork to press the edges together. Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from becoming soggy.
**Step 4: Bake the Pie**
Brush the top of the pie crust with milk or cream and sprinkle with granulated sugar. The milk or cream will help the crust to brown evenly and the sugar will add a touch of sweetness and sparkle.
Place the pie in the preheated oven and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil to prevent burning.
**Step 5: Cool and Serve**
Remove the pie from the oven and let it cool completely on a wire rack before serving. This will allow the filling to set and prevent it from being too runny. Cooling the pie for at least two hours is recommended for the best results.
Serve the pie warm or at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of powdered sugar.
Tips and Variations
* **Use a mix of apple varieties:** Different apples will add different textures and flavors to the pie. Try using a combination of Granny Smith, Honeycrisp, and Gala apples for a balanced flavor.
* **Add other fruits:** Feel free to add other fruits to the filling, such as blueberries, strawberries, or raspberries. Adjust the amount of sugar as needed depending on the sweetness of the fruit.
* **Spice it up:** Experiment with different spices, such as ginger, cardamom, or allspice. A pinch of ground cloves can also add a warm, spicy flavor.
* **Add nuts:** Sprinkle chopped nuts, such as walnuts, pecans, or almonds, on top of the filling or on the crust for added texture and flavor.
* **Make a crumble topping:** If you prefer a crumble topping to a top crust, simply mix together flour, sugar, butter, and oats and sprinkle it over the filling before baking.
* **Use a homemade pie crust:** If you have the time, you can make your own pie crust from scratch. There are many recipes available online.
* **Blind bake the crust:** For a crispier bottom crust, you can blind bake the crust before adding the filling. To do this, prick the bottom of the crust with a fork and line it with parchment paper. Fill the parchment paper with pie weights or dried beans. Bake for 15 minutes, then remove the pie weights and parchment paper and bake for another 5-10 minutes, or until the crust is lightly golden brown.
* **Frozen Rhubarb:** Frozen rhubarb works perfectly well in this recipe. Make sure to thaw it completely and drain any excess liquid before using it.
* **Adjust Sweetness:** The amount of sugar can be adjusted depending on the tartness of the rhubarb and the sweetness of the apples. Taste the mixture before baking and add more sugar if needed.
* **Thickening Options:** While flour is used in this recipe, you can also use cornstarch or tapioca starch for thickening the filling. Use the same amount as the flour.
* **Make Mini Pies:** Use muffin tins to create individual mini apple rhubarb pies. Adjust the baking time accordingly.
* **Glaze the Crust:** For an extra glossy crust, brush with an egg wash (egg beaten with a little water) instead of milk or cream before baking.
Serving Suggestions
* **Vanilla Ice Cream:** A classic pairing that complements the warm pie perfectly.
* **Whipped Cream:** Adds a light and airy touch to the pie.
* **Cheddar Cheese:** A surprising but delicious combination! The sharp cheddar balances the sweetness of the pie.
* **Caramel Sauce:** Drizzle with caramel sauce for an extra decadent treat.
* **Coffee or Tea:** Enjoy a slice of pie with a warm cup of coffee or tea for a comforting afternoon snack.
Storage Instructions
* **Room Temperature:** Baked apple rhubarb pie can be stored at room temperature for up to 2 days. Cover loosely with plastic wrap or foil.
* **Refrigerator:** For longer storage, store the pie in the refrigerator for up to 4 days. Make sure to cover it tightly to prevent it from drying out.
* **Freezer:** You can also freeze apple rhubarb pie for up to 2-3 months. Wrap the pie tightly in plastic wrap and then in aluminum foil. To thaw, place the pie in the refrigerator overnight.
Nutrition Information (Per Serving – Approximate)
* Calories: 350-400
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 30-40mg
* Sodium: 200-250mg
* Carbohydrates: 45-50g
* Sugar: 25-30g
* Protein: 3-4g
*Note: Nutrition information is approximate and may vary depending on the specific ingredients and portion sizes used.*.
This Lightning-Fast Apple Rhubarb Pie is a delightful and easy dessert that’s perfect for any occasion. With its simple ingredients, quick preparation, and irresistible flavor, it’s sure to become a new family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of homemade goodness!