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!