This Rhubarb Apple Pie is a great blend of sweet and tart with a super easy gluten-free and dairy-free crust and filling!
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.
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
This pie is a delicious blend of my favorite spring fruit: rhubarb, and my hubby’s favorite pie: apple. They pair perfectly together! The tart and sweet are a wonderful combo.
If you’re still looking for more delicious pies, here are a few more gluten-free favorites:
- Chocolate Pumpkin Pie
- Honey Orange Pumpkin Pie in the Instant Pot
- Deep Dish Gluten-Free Apple Pie
- Honey Apple Pie
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Gluten-Free Rhubarb Apple Pie
For the crust:
- 1 3/4 c. gluten-free flour mix (I made up my own with a little brown rice, sorghum, and arrowroot)
- 1 t. xanthan gum
- 1/2 t. sea salt
- 1/2 c. room temp. coconut oilor cold butter
- 1 T. apple cider vinegar
- 1/4 c. cold water
For the filling:
- 4 c. chopped rhubarb
- 2 c. chopped apples
- 2 t. apple cider vinegar
- 1/4 c. + 2 T. honey
- 3 T. arrowroot
- 1 T. cinnamon
- 1/4 t. nutmeg
- 1/4 t. cardamom
- 1/8 t. allspice
- 1/8 t. sea salt
For the crust:
In large bowl, whisk together dry crust ingredients, then cut in coconut oil until evenly crumbly.
Stir in apple cider vinegar and enough water to make a ball of dough.
Wrap with plastic wrap and stick in fridge.
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).
In small bowl, mix together remaining filling ingredients, then pour over fruit.
Stir until evenly coated.
Preheat oven to 375, grease a pie plate, and separate dough into two balls, one being larger than the other.
Roll out the larger piece until thin enough to cover the whole plate and carefully transfer.
Pour in filling, then roll out the remaining dough.
Using a pizza cutter, or a sharp knife, cut the dough into thin strips. Weave a lattice over the top of the filling.
Bake until bubbly (about 1 hour).
Serve hot or cold, with ice cream or without, with a spoon or a fork, with a napkin or . . . whatever. Just enjoy it!
I loved your article, it was very informative…would love it if you hopped on by our blog hop on Sunday…The Homesteaders Hop.
Thanks! I'm glad you liked it. I'll check out your blog hop on Sunday. : )
Rhubarb reminds me of my grandparents! They had a lovely plant that had been growing in their backyard from time immemorial! Thanks for bringing that memory back! Thanks for posting to Green Living Thursdays!
Glad I could supply some nostalgia along with the recipe. : )
This pie sounds delicious. I have yet to cook with rhubarb, but I'm making it one of the things I'm going to try very soon. Thanks for sharing on Merry Monday Linky Party.
I love rhubarb in baked goodies, Erlene! It's a tart fruit, so it goes well paired with sweeter ones, like apples and berries. 🙂 I hope you enjoy your first try!
This sounds really delicious! I love the idea of combining rhubarb and apples! 🙂
They're SO good together, Christine! 🙂 Thanks for stopping by. 🙂
I love pie and this looks like a real treat! I swung by today from Tuesday’s Table to enjoy your recipe and invite you to link up with us on The Yuck Stops Here link party. We start on Tuesday evenings at 8pm ET and run until Saturday evenings at 8pm ET. If you can catch this week’s party you can find it at http://mommasangelbaby.com/?p=2474. Or swing by next week at http://mommasangelbaby.com/?p=2529. HUGS
Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thanks, Cheryl! I'll try and stop by. 🙂
You always post such amazing recipes. This pie instantly reminded me of my grandma… she made rhubarb apple pies all the time.
Thank you for sharing (and for linking up to the SHINE Blog Hop).
Wishing you a lovely day.
Thank you, Jennifer! 🙂
I love the combination of the Rhubarb and Apple, it looks delicious! Thanks so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Thanks, Helen! 🙂
We just make a blueberry rhubarb crisp in the crockpot over the weekend after a trip to the Farmers Market. Sooo good. I love anything rhubarb. Something pretty magical about it. Thank you for linking at The Yuck Stops Here. Hope to see you again this week! Chrystal @ YUMeating.com
Thanks, Chrystal! Blueberry and rhubarb sounds wonderful, too! 🙂
OH yum! I've never thought of mixing rhubarb with anything but strawberries. The apples look like a perfect combination with the rhubarb. Thank you for sharing with us on Foodie Friday Raia
It is a great combination, Adelina! Thanks for stopping by! 🙂
This looks delicious! I just started a linkup for garden harvest recipes called Eating Inside the Box! We’re starting with rhubarb. It would be awesome if you would share this with us!
Thanks, Lindsey! I'll check it out. 🙂
I've never thought to combine apples & rhubarb….what a delicious idea for a pie!
Thanks, Cathy! I think it's delicious! 😉
I've actually never had rhubarb, but it's on my list of things to try! Your recipe looks like a great way to try it. 🙂 Thanks for stopping by and sharing this on Five Friday Finds! I'm looking forward to what you share this week. 🙂
I hope you like it, if you get a chance to try! Thanks for stopping by, CJ!
There really is nothing quite like a fresh rhubarb pie, gorgeous recipe. Might have to turn some of my homegrown, organic rhubarb into a pie… Check out how to grow your own here –> http://bit.ly/1FOE3bq
I love Rhubarb as my Paternal Grandmother grew it in her backyard and so I got to chomp and screw up my face from the tartness of the beautiful stuff…I sometimes dipped in …white sugar egads. Just wondering what size pie pan you used for your recipe? I used a 9″ and it seems a little small.
I had allot of filling for the crust. It is in the oven now can’t wait to taste it. I love the spice cardamom so I picked your recipe for sure….Thanks for posting the recipe.
I hope you enjoy the pie, Kim! It’s been a while since I made it, but I do like my filling heaping. 😉 I hope it works for you!