This rhubarb apple pie is a great blend of sweet and tart with a super easy gluten-free and dairy-free crust and filling!

gluten-free rhubarb apple pie from raiasrecipes.com

 

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. The filling is easy to make on the stovetop, but you can just stick in raw, if you like. You will just need to cook the pie longer.

You can use any gluten-free pie crust recipe you like for this rhubarb apple pie. If you need a grain-free crust, try my cassava flour pie crust recipe in my holiday recipe ebook. Just know that the grain-free recipe does contain eggs.

Gluten-free pie crust.

Flour. You can use any gluten-free flour baking mix for this pie crust. I usually make my own with equal parts brown rice flour, sorghum flour, and arrowroot powder. You can use pretty much any starch in place of the arrowroot. Tapioca, cornstarch, potato starch… they all work fine. I’ve even just used half sorghum flour and half cassava flour.

Gum. Since I make my own flour mix, I usually add a little xanthan gum in to help with the consistency. You can use guar gum instead, if you want. You can also just leave it out, but your crust may not stay together as well. If you use a store-bought gluten-free flour mix, it may already have a gum added. If you go that route you will not need to add the teaspoon called for in the crust recipe.

Fat. I like to use cold butter in my pie crusts, but if you can’t do dairy you can use cold coconut oil instead. I’ve also used liquid oils like olive oil, and they also work alright, though the end crust texture is more tough.

Liquid. I just use a little water and apple cider vinegar for the liquids in the crust. You can use white vinegar or even vodka in place of the apple cider vinegar. It doesn’t matter. Just make sure all your liquid ingredients are cold or they will mess with the fats and you won’t be able to roll out the crust as well!

gluten-free rhubarb apple pie cross section

Rhubarb apple filling.

Fruit. The fruit in this gluten-free rhubarb apple pie is…. rhubarb and apples. Surprise! I like to use more rhubarb than apples for the filling, but if you like your pie sweeter you can use more apples and less rhubarb. Whatever floats your boat!

Spices. A lovely blend of cinnamon, nutmeg, cardamom, and allspice are delicious with the tart rhubarb! If you must leave out the cardamom and allspice, that’s fine, but I highly suggest not cutting out the cinnamon and nutmeg.

Sweetener. Honey is my favorite sweetener to use for pretty much everything. But if you need to, you can substitute coconut sugar or even maple syrup in place of the honey. I haven’t tried any low-carb sweeteners, but I don’t see why they wouldn’t work if you wanted to try one.

More delicious gluten-free pies.

My family is big on pies. Much more so than any other dessert (well except for ice cream). If you’re a big pie fan as well, here are a few of our favorites you might enjoy…

gluten-free rhubarb apple pie a la mode from raiasrecipes.com

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

Free of gluten, eggs, dairy & refined sugar.

Ingredients

For the crust:

For the filling:

  • 4 cups chopped rhubarb
  • 2 cups chopped apples
  • 1/4 cup honey (more if you like things sweeter)
  • 3 tablespoons arrowroot
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon allspice
  • 1/8 teaspoon sea salt

Instructions

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.

Pat dough into two disks, one a little larger than the other, then place on a piece of parchment and stick in fridge to chill.

For the filling:

While crust is chilling, chop rhubarb and apples and place in a medium-sized pot along with the honey and spices.

Cook over medium heat, stirring occasionally, until fruit is soft and the bottom of the pot is covered in juice.

Sprinkle arrowroot powder over the fruit and stir to thicken.

For the pie:

Preheat oven to 375F and set aside a 9-inch pie plate.

On a piece of parchment, or a table dusted with a little arrowroot, roll out the larger disk of dough until it is thin enough to cover the whole pie plate. You may need to place parchment between the dough and your rolling pin to keep it from sticking.

Carefully transfer the crust to the pie plate and gently fit around the edges.

Spoon the filling into the bottom crust and set aside.

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 or just cover the whole pie with the crust, making sure to cut a vent in the top.

Bake for 35 minutes, or until crust is golden and filling is bubbly.

Serve hot or cold, with ice cream or without, with a spoon or a fork, with a napkin or . . . whatever. Just enjoy it!

Notes.

Crust is adapted from Sandi’s Allergy Free Recipes.

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rhubarb apple pie a la mode