Apple-Rhubarb Pie

  • Preparation 45 MIN
    Cooking 45 MIN
    Chilling 30 MIN
  • Servings 1
  • Makes 8 servings


Shortcrust Pastry

Egg Wash



Shortcrust Pastry

  1. In a food processor, combine the flour and butter. Pulse a few times, until the butter forms pea-sized pieces. Add the yogurt and pulse until the dough just begins to hold together. Remove the dough from the food processor and shape by hand into 2 discs. Cover in plastic wrap and refrigerate for 30 minutes.

Egg Wash

  1. In a small bowl, use a fork to lightly beat the egg with the water. Set the egg wash aside.


  1. With the rack in the lowest position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Using a mortar and pestle or in a coffee grinder, finely crush the tapioca.
  3. In a bowl, combine the apples, rhubarb, sugar and tapioca.
  4. On a floured work surface, roll out the dough into two round sheets, 11 inches (28 cm) in diameter each. Transfer one sheet of dough to the baking sheet.
  5. Spread filling on the dough, leaving a 1-inch (2.5 cm) border intact.
  6. With a 1-mm pastry tip, draw heart shapes to make small holes in the second pastry sheet. Place the second pastry sheet over the first, covering the filling. Press along the border of the dough with your fingers to seal it. Brush the pie with egg wash.
  7. Bake for 45 minutes or until the crust is golden brown. Let cool. The pie will keep for 2 to 3 days at room temperature.

To help you with this recipe

Deep Pie Plate

This RICARDO deep pie plate is not only perfect for baking traditional double-crust apple pies, but also chicken pies and meat pies. Its deep bottom allows for ample filling, and its durable coating ensures even cooking and a nice crispy crust.

15.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.