Rhubarb Apple Pie

Rhubarb Apple Pie | gluten-free, dairy-free, egg-free, refined sugar-free | RaiasRecipes.com

This past month for me has been filled with family reunions, packing, driving across the country, unpacking, and getting settled into our “new” house. It’s been busy, a tad stressful, and very tiring, so as you can probably guess, I haven’t had much time to discover new recipes.

Rhubarb Apple Pie | gluten-free, dairy-free, egg-free, refined sugar-free | RaiasRecipes.com

Rhubarb Apple Pie | gluten-free, dairy-free, egg-free, refined sugar-free | RaiasRecipes.com

Therefore, I leave with you this yummy summer pie that I made last month. It has a great blend of sweet and tart with a super easy crust and filling. We had it for dessert with friends, then I ate the rest for breakfast the next day.  🙂

Rhubarb Apple Pie | gluten-free, dairy-free, egg-free, refined sugar-free | RaiasRecipes.com

Rhubarb Apple Pie
Free of gluten, eggs, dairy & refined sugar. Crust is adapted from Sandi's Allergy Free Recipes.
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Crust
  1. 1 3/4 c. gluten-free flour mix (I made up my own with a little brown rice, sorghum, and arrowroot)
  2. 1 t. xanthan gum
  3. 1/2 t. sea salt
  4. 1/2 c. room temp. coconut oilor cold butter
  5. 1 T. apple cider vinegar
  6. 1/4 c. cold water
  7. Filling
  8. 4 c. chopped rhubarb
  9. 2 c. chopped apples
  10. 2 t. apple cider vinegar
  11. 1/4 c. + 2 T. honey
  12. 3 T. arrowroot
  13. 1 T. cinnamon
  14. 1/4 t. nutmeg
  15. 1/4 t. cardamom
  16. 1/8 t. allspice
  17. 1/8 t. sea salt
Crust
  1. In large bowl, whisk together dry crust ingredients, then cut in coconut oil until evenly crumbly.
  2. Stir in apple cider vinegar and enough water to make a ball of dough.
  3. Wrap with plastic wrap and stick in fridge.
Filling
  1. While crust is chilling, chop rhubarb and apples and place in a large bowl (I just used the same one I mixed the crust in).
  2. In small bowl, mix together remaining filling ingredients, then pour over fruit.
  3. Stir until evenly coated.
Pie
  1. Preheat oven to 375, grease a pie plate, and separate dough into two balls, one being larger than the other.
  2. Roll out the larger piece until thin enough to cover the whole plate and carefully transfer.
  3. Pour in filling, then roll out the remaining dough.
  4. Using a pizza cutter, or a sharp knife, cut the dough into thin strips. Weave a lattice over the top of the filling.
  5. Bake until bubbly (about 1 hour).
  6. Serve hot or cold, with ice cream or without, with a spoon or a fork, with a napkin or . . . whatever. Just enjoy it!
Raias Recipes http://raiasrecipes.com/
{This recipe is shared at 100 Plus Apple Recipes, Brag About It, Tasty Tuesdays, Eating Inside the BoxFive Friday FindsFat Tuesday, Anti-Procrastination TuesdaysDo Tell TuesdaysTuesday’s TableCreate Link InspireTurn It Up TuesdayTwo Cup TuesdayFrugal Days, Sustainable Ways, Tasty Traditions, What’s Shakin‘, Green Living Thursdays, Wellness Wednesdays, Proverbs 31 Thursdays, From the Farm, Allergy Free Wednesdays, Raising Homemakers, Share Your Stuff TuesdaySlightly Indulgent Tuesdays, Clever Chicks, Merry MondayWellness WednesdayWhimsy WednesdayGluten Free WednesdaysReal Food Wednesdays, Full Plate Thursday, Foodie Friday, Get Him Fed Friday, Eat Create PartyShine Blog Hop, Saturday Night FeverThe HomeAcre Hop, The Yuck Stops HereThrifty ThursdayGreat Idea Thursday, Simple Life SundayWonderful Wednesdays, and Homestead Barn.}
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