Fast Apple Rhubarb Pie

This is a horrible recipe don’t waste your time making it. First three rhubarb what does that mean my rhubarb comes in all different sizes. There’s no thickener in it like flour or cornstarch so all the liquid from the rhubarb and the apples ends up sogging out your pie crust and you have apple slices and rhubarb chunks floating in syrup, not worth eating.

I followed the recipe, simple, easy. Nothing added because I made it for my client who is diabetic.

This was great! I did add 1/4 c of flour as a thickener. I used 7 smaller granny Smith apples and a heaping 2 c fresh chopped rhubarb. Baked at 425 for 30 min and then lowered to 375 and covered with foil for another 30-40mins Super super yummy!

It was good

Very easy and quick after the apples are peeled and chopped..I added 2 tsp of all purpose flour to the fruit

Very good! I found the recipe made enough for two pies, but it all depends on how big your apples/rhubarb are. I personally used the rhubarb that we had frozen, so I found it a little watery after taking it out of the freezer. I used cornstarch as recommended by other comments to thicken it, and used the oatmeal crumble on top as suggested by another. It was very easy to make gluten-free for my mom simply by putting it in a small oven-safe dish and then baking it for around 10 less minutes. I will definitely make it again!

Watery liquid was leaking from my pie.

I mixed all Pie ingredients together in a bowl then poured it into the pie shell, I also added about 2 T of butter cut up. I topped it with another crust. My dinner company loved it! I thought it was better the next day!!

The first one I made had way too much fruit and ended up with a mess, my own fault since it was the first pie EVER that I made. Next try was perfect!! I also added 1/4 C flour and did a crunch topping. I did not have oatmeal so I substituted granola and holy cow talk about amazing!!!

I took the recipe for the fruit… I whipped up an easy sourcream cake mix.. mixed them together and baked it @ 350° for 40 min.. delicious.. my first rhubarb apple dessert.. thank you!!

I added a crumble to the top. Worked out well. Very tasty.

Great taste, I adjusted the baking temperature. Baked on lower rack at 425-450 for 20 minutes and then moved to middle rack, turned temperature down to 350 and baked for another 25-30 minutes. Only added one teaspoon of cinnamon.

This pie turned out great! My picky eaters are asking me to make another one. I added a little flour like previous raters recommend. Thanks for sharing.

Awesome! I added 1/4 cup flour and 1 Tbsp corn starch like everybody else did, and it was still a little watery, but OMG the taste is out of this world! Sweet, tart, awesome!

My husband and son really liked it. I think next time I won’t use the food processor for chopping, the filling cooked too soft for me; I like texture in my fruit pies. I used reviewer pamjlee’s crumb topping. I doubled the topping since there was enough filling for two pies. I was a little nervous because the topping spread so much, but it set-up a little like an oatmeal cookie. I also used 1 1/2 T cornstarch instead of 1 T–simply because that’s the measuring spoon I grabbed. I will likely make it again because the rest of the family liked it so much.

This is better than the traditional rhubarb strawberry pie. I added 2 tbsps. of flour to fruit as rhubarb tends to make a runny pie. Chopping apples was also a good idea.

1. I am not a pro pie maker. and i figured this recipe out. 2. This recipe needs a thickener. 3. This pie tastes phenomenal!

This pie was very good indeed. The only changes I made were to add a little flour to fruit mixture. I think 440°F is a odd temperature and slightly too high. My pie was very dark after just 30 minutes, so either reduce the temperature slightly or keep a close eye on it and cover with foil when golden.

It was okay. I added flour to the filling but other than that I followed the recipe. Maybe the apples I used were too tart for this recipe, my pie was just too tart overall. I don’t think apples and rhubarb are a great combination. I will not make this again.

If I could give it a lower score I would. It was just a heap of cold fruit when it went in and a heap of hot fruit when it came out. Might as well have eaten it raw. There was nothing pie-filling-y about this “pie.” The apple rhubarb crumble on this site is much better.

This is delicious. Ironically, I’d bought rhubarb for a pie and after making one, didn’t have enough for a second pie so I thought, “Maybe I’ll add apples!” I threw everything together, baked it, and then happened to find this recipe which is exactly my own improvised recipe. I believe I had four stalks of rhubarb, and used three apples; six apples seems like it would really overfill the crust as my pie was piled quite high. I would recommend sprinkling minit tapioca on the bottom before adding filling, to absorb some liquid.