When it comes to classic desserts that never go out of style, the warm and sweet apple rhubarb pie takes the cake (or should I say, the pie?). Sweet, zesty, well seasoned filling & a crisp, golden crust put your taste receptors to the test. In this post, we will walk you through the steps of cooking this delicious apple rhubarb pie dessert in your own home… So put on your apron and get ready to bake!
Recipe For Apple Rhubarb Pie Ingredients:
Before we get started, gather all of the ingredients you’ll need to make this delectable apple rhubarb pie. Here are some ideas to get you started:
For the Pie Crust:
- 2 ½ cups of all-purpose flour
- 1 teaspoon of salt
- 1 cup (2 sticks) diced cold unsalted butter
- 6-8 tablespoons of ice-cold water
For the Filling:
- 4 cups of thinly sliced, peeled apples (such as Granny Smith or Honeycrisp)
- 2 cups fresh rhubarb, cut into small pieces
- 1 cup of granulated sugar
- 1/4 cup of cornstarch
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 tablespoon of lemon juice
- 2 tablespoons of unsalted butter, cut into small piece
Step by Step Preparations:
Step 1: Mix the dry ingredients
To start, let’s make a perfect pie crust. In a large mixing basin, combine all-purpose flour and salt. Gently stir to distribute the salt evenly.
Step 2: Add the butter
To the flour mixture, add the cubed cold butter. Work the butter into the flour with a pastry cutter or your hands until the mixture resembled coarse crumbs.
Step 3: Add cold water
Then, one tablespoon at a time, pour ice cold water over the mixture. Gently toss the ingredients with a fork until it begins to come together. Make sure not to overwork the dough; you only want it to be cool enough to hold.
Step 4: Making the dough
Divide the dough in half and wrap each half in a disc with plastic wrap. Refrigerated for at least 1 hour, or until the mixture is stiff.
Preparing the Filling:
Step 5: Assembling the inserts
While the dough is chilling, it is time to make the sweet apple filling. In a large mixing bowl, combine the chopped apples, chopped rhubarb, powdered sugar, corn starch, cinnamon powder, ground nutmeg and lemon juice and toss gently until all ingredients are coated so well.
The Art of Pie Making:
- Pie making basics
Before we dive into the recipe, let’s explore some essential pie-making basics.
- Making the right choices
The key to the success of any pie is using the best ingredients. Let’s talk about the importance of choosing premium apples and fresh rhubarb for your pie.
- Perfect Pie Crust
No pie is complete without a crunchy, golden crust. Learn how to make a quality pie that complements the filling.
Baking and Serving:
- Baking the pack
A few breaks in the surface layer allow steam to escape. Bake for 45 to 50 minutes, or until the crust is brown brown and the filling is bubbling, in a preheated oven.
- Cool and serve
Remove the pie from the oven & cool for at least 2 hours on a wire rack. This permits you to put together the filling. Warm or at room temperature, serve your apple rhubarb pie with a scoop of vanilla ice cream if desire.
Making a delightful apple and rhubarb pie is an art that anyone can master. You’ll have a pie that will please family and friends alike if you use the appropriate ingredients, skill, and a dash of patience. So, roll up your sleeves, preheat the oven and embark on a delicious journey into the pie world. Happy bread!
Recipe For Apple Rhubarb Pie FAQs:
Q: Can I make this pie with frozen rhubarb?
A: Yes, you can use frozen rhubarb, but be sure to dry and remove it thoroughly before adding it to the filling.
Q: Can I replace sugar with other healthier sugars?
A: Definitely! You can replace honey, maple syrup, or sugar substitutes that are suitable for your diet.
Q: How long does the pie stay fresh?
A: Your pie will keep fresh in the refrigerator for 3-4 days.
Q: Can I freeze the pie for later?
A: Yes, you may bake and freeze the pie. Wrap tightly in plastic and aluminum foil before cooling.
Q: What’s the best way to reheat a slice of pie?
A: To reheat a slice, place it in the oven at 350°F (175°C) for about 10-15 minutes. It will taste almost as fresh from the potatoes!
Q: Can I make mini pies with this recipe?
A: Definitely! You can use the same filling and divide it into smaller pie tins for individual servings.