A French Style Apple Rhubarb Pie is a pie with an apple and rhubarb filling and a crumb topping. It's the best of a pie and an apple crumble. It's a way to serve apples from an apple picking excursion, and a fitting dessert to serve on Thanksgiving. My Aunt Susan often brings a French Apple Pie to Thanksgiving dinner, but since my husband loves rhubarb, I decided to add some to the pie. The tart sour taste of the rhubarb contrasts nicely with the sweetness of the apples.
To save time, I used a frozen store-bought pie crust to prepare this pie, and for that reason, this recipe comes together very quickly and easily. I recommend cooking this pie ahead of time, and then reheating it before serving. Pop it in the oven set to 225 degrees when you are sitting down for dinner and the pie will be warm when you are ready for dessert. If you want an extra crunchy crumb topping, add ¼ cup of chopped walnuts to the crumb topping.
Ingredients
- 1 9- inch extra deep Pie Crust
- 2 stalks Rhubarb
- 4 Granny Smith Apples
- 1 cup Granulated Sugar
- 1 tablespoon Lemon Juice
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- 1 teaspoon Vanilla
- ¾ cup plus 3 tablespoons Flour
- ½ cup Brown Sugar
- 6 tablespoons Cold Butter
- Serve with Vanilla Ice Cream
Instructions
- Start heating your oven to 425 degrees. Peel and chop the apples, removing the core. Chop the rhubarb into slices 1 inch thick.
- Combine the apple, rhubarb, sugar, vanilla, and lemon in a bowl. Then stir in the cinnamon, salt, and three tablespoons Flour. Pour the mixture into the raw pie crust.
- Then in a clean bowl, combine the remaining flour, brown sugar, and butter with a pinch of salt. Use two forks to blend the mixture into small crumbs. Then pour over the pie.
- Bake the pie at 425 degrees for 15 minutes, then reduce the heat to 375 degrees and cook for an additional 30 minutes. Reheat at 225 degrees if preparing the pie ahead of time.
- Serve warm with a scoop of vanilla ice cream.
