This Apple Rhubarb Skillet Pie recipe is the perfect blend of sweet and tart, all nestled in a warm buttery crust. It’s quick to put together and delicious to eat!
When I was a child, my sister and I played outside all day long. We lived in a small community so could go just about anywhere our legs could take us. We often stopped and picked fruit from trees to snack on or we would dare each other to eat raw rhubarb. My mouth puckers up just thinking about it, but who could turn down a dare? I would hae picked it by the barrels if someoe would have made me a Apple Rhubarb Skillet Pie!
I just love cooked rhubarb. Specifically, rhubarb pie. I found some gorgeous rhubarb at the farmers market and couldn’t resist. Rhubarb is another ingredient that John was convinced he didn’t like. He must have taken the dare too. I busted that myth with this pie. I knew he would never go for a rhubarb pie. I love strawberry rhubarb pie and knew that apples and rhubarb could be a winning combination too.
I decided to use the same method as my skillet apple pie. That pie was simple to put together and makes clean up so easy. I especially love the bottom crust that is placed over melted butter and brown sugar before it’s baked. It gives this pie a buttery sweet foundation. The sweetness of the apples and brown sugar in contrast with the tang of the rhubarb is a wonderful combination. This pie was juicy, and when we sliced it, thick juices ran. That wasn’t a problem for us, especially when spooned over that scoop of ice cream…ok, make that two scoops of ice cream!
Don’t have time to make it now? Pin it for later!
Apple Rhubarb Skillet Pie
Ingredients
- 2 cups apples sliced 1/2" thick
- 2 cups rhubarb diced 1/2" thick
- 1 tsp ground cinnamon
- 3/4 cup granulated sugar
- 1/2 cup butter
- 1 tbsp flour
- 1 cup light brown sugar firmly packed
- 1 pie crusts package refrigerated or homemade
- 1 egg white
- 2 tbsp granulated sugar
Instructions
- Preheat oven to 350°F, and place a baking sheet on the lowest rack to catch any drips from the pie. Toss apples, rhubarb with cinnamon, flour and 3/4 cup granulated sugar.
- Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat and allow to cool slightly.
- Place 1 pie crust in a skillet over brown sugar mixture. Spoon fruit mixture over pie crust, and top with remaining pie crust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 tablespoons granulated sugar. Cut 4 or 5 slits in top for steam to escape.
- Bake at 350F for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary.
- Cool on a wire rack 30 minutes before serving.
Nutrition
I’m definitely a pie lover are you? This is one of my favorites. Do you have a favorite Pie?
Here are a couple more of our favorite pie recipes!
Rustic Strawberry Slab Pie
Rustic Skillet Apple Pie Recipe
Pear Hand Pies with Dark Chocolate Drizzle
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Sally T says
Two of my favorites! Rhubarb and apples together! This looks too good to be true?
Mike says
This spells Midwest summers. We love this pie.
Jeff the Chef says
I don’t know if I’ve ever had rhubarb and apple together, but it sounds like a nice combination. Your crust looks fantastic!
Julie Menghini says
Thanks Jeff! I love this combo. The apple mellows the rhubarb.
Lynz Real Cooking says
I saw rhubarb in the store a few months ago and I wanted to make a pie! I will save this recipe I love the apples and rhubarb!
Julie Menghini says
You are so sweet. I am so happy that you stopped by. I just love pie and recently attended pie school! It was so much fun.
Lynz Real Cooking says
wow that is interesting! Since I lived in Saudi and have known arab cooks for about 30 years I cook lots of middle eastern!
Julie Menghini says
I am just learning about middle eastern cooking. Their use of spice is amazing!
Lynz Real Cooking says
I never thought about it any more until preparing a post and then I realized wow spices!
Lynz Real Cooking says
I know lots of spices!
atinyfork says
My husband loves apple pie – this looks like an interesting twist to try!
Julie Menghini says
Thank you! If you make it, you will want to add about 4 tablespoons of flour. I only used one, but it could have used more.
Traditionally Modern Food says
Looks tempting.. Apple rhubarb combo looks delisg
Julie Menghini says
Thank you! It was very yummy!
KCole's Creative Corner says
I bet that apple and rhubarb is such a great combination! I’ve never tried rhubarb, but I can imagine that it would be delicious in this pie! Especially with all of that sweet brown sugar! Thanks for sharing, Jullie!
Julie Menghini says
You are always so darned sweet. This pie is definitely a keeper. Make sure you cook that rhubarb with plenty of sugar or you will be puckering up big time! 🙂
Justine @ Born and Bred in Brooklyn says
Amazing, as usual! I’ve just got my first cast iron skillet and making a pie that has a buttery, sugary base sounds like a delicious treat to make! Thanks for sharing 😀
Julie Menghini says
Thank you Justine. I know you will love that skillet! They are wonderful for about anything.
Kaila says
I’m so glad that someone else is using apples this week! We just picked our first apples of the season! I love the combination of flavors with the rhubarb. It sounds and looks superb!
Thank you so much for bringing this pie to the fiesta this week! I’m sure it’ll be gone in a heartbeat. Happy FF, and have a fabulous weekend!! 🙂
Julie Menghini says
Thank you Kaila! I just love driving to the orchards on a Sunday afternoon. It’s the best!
sarahgiebens says
I love this skillet pie, Julie! It looks fantastic! Happy Fiesta Friday!
Julie Menghini says
Thank you so much Sarah! Hope you enjoyed FF too!
nancyc says
This pie sounds so good–I love that it’s baked in a skillet! Great idea to combine apples and rhubarb, Julie!
Julie Menghini says
Thank you Nancy! I love that bottom crust that is laid on top of the melted butter and brown sugar.
The Chunky Chef says
Ooooh this pie looks so good!! Apple and rhubarb is a great combo 🙂
Julie Menghini says
Thank you Amanda! Hope you had a wonderful birthday!
Sarah 'n Spice says
Yum, Yum, Yummy, Yum! Apples and Rhubarb, two of my favorite pies, combined together in a skillet, SOLD!
Julie Menghini says
Thank you Sarah! I love pie and I don’t think there are many I don’t like! 🙂
cookingwithauntjuju.com says
Rhubarb and apples sounds yummy! I have a Lodge cast iron skillet and don’t use it enough, now I have another use for it 🙂
Julie Menghini says
Thank you Judi! I’ve started using mine more. I’ve got them from the old camping days. They are great but can be tough to pull out of the stove when full.
Shari says
I have really never eaten rhubarb either, Julie! It seems like combined with apple I would like it. And considering it is inside crust with ice cream on the side, I’m sure I would! 🙂 Your pictures are gorgeous.
Julie Menghini says
Thank you so much Shari! Rhubarb is one of those ingredients that is transformed when cooked but you must add sugar. Enjoy your weekend!
Celebrating Sunshine says
This pie looks amazing! I have to admit that I’ve never tried Rhubarb, but I’m sure that, mixed it with apples, it makes a delicious combination.
Julie Menghini says
Thank you Ana! Make sure you don’t eat it raw. It is sooooo tart.
lapetitepaniere says
Oh, absolutely gorgeous Julie! 🙂
Julie Menghini says
Thank you so much!
pattisj says
The crust alone sounds delicious! I would never have thought to mix apples and rhubarb. Love the skillet, everything looks good in there!
skd says
Your fingers churn some magic in the kitchen Julie. I am sure your husband likes Rhubarb now. the ice cream topping must have made it even more enchanting.
Julie Menghini says
Thank you skd! Your such a sweetie pie for visiting!
Jenny says
I absolutely love rhubarb pie! I have never made it with apples–that sounds really good. Also, I have never made a pie in a skillet, but we do have a cast iron skillet….I will have to try that sometime!
Julie Menghini says
I had never tried apples either Jenny and really think it’s a keeper. My husband and I used to just take the cast iron skillets camping. We use it so much now. It does a great job crisping up hashbrowns or stirfrys too!
Anna says
Julie, this looks delicious, and I love the idea of baking a pie in a skillet! Really want to make this! 🙂
Julie Menghini says
You are such a sweetie Anna! These skillets are the bomb. You can do almost anything in them. I love breakfast casseroles in them too. Thanks for stopping by!
Salty Sweet Life says
Julie this looks awesome! I’ll have to give this a try next spring when rhubarb is in season! Your photos are gorgeous, too! I’ve had to put my pie-baking on hiatus for a little while–it was 112 degrees, which means my oven is staying in the “off” position!
Julie Menghini says
112? That’s too hot for the oven! It is 72 here today and 91 tomorrow. Crazy. I loved these photos. It was one of those days where the sun cooperated. Just when I think I know what I am doing I turn out a some that look like doodoo. I think you should go for the frosty mug right now. I’ll wait for your works of art!
Salty Sweet Life says
Hehe–that’s what happens to me all the time! Well, I just bought some apples…hopefully, it won’t be too long before it cools down to 100 and I can bake again!
Quinn Caudill says
Looks awesome Julie. Love the use of the skillet. Have a great week. BTW going to send you and email with a few questions.
Julie Menghini says
Thank you Quinn! You send me an email and we can chat!
Loretta says
Yumm Julie, love rhubarb,and this looks like a gorgeous recipe. I need to invest in one of those skillets, it is so versatile.
Julie Menghini says
Thank you Loretta! We just love cast iron. It is heavy and can be tricky lifting it from the oven when it’s full. We inherited ours from his parents. They always took them camping. They can be cheaper in camping or outdoor stores than kitchen stores. Thanks for stopping dear girl.
Jess says
Mmmmmm YUM, Julie this pie looks and sounds FANTASTIC! I’ve really been wanting to bake another pie lately and I think I’ve found a serious contender 🙂
Julie Menghini says
Thank you so much Jess! It is so delicious and just screams for ice cream! 🙂
bakesinslippers says
So gorgeous! Love that you used a skillet!
Julie Menghini says
Thank you! I appreciate your stopping by!
tinywhitecottage says
I love the sound of a skillet pie! What a wonderful recipe Julie. I’m keeping this one handy, I think I can still find rhubarb at the market.
Julie Menghini says
Thank you so much! You might even be able to find rhubarb in the freezer section of your grocery store? I saw them and was pretty pumped about it.
tinywhitecottage says
Oh good idea! I never think to look in the frozen section. 😉
[email protected] says
LOVE it!!
Julie Menghini says
Thank you Josette!
Johanne Lamarche says
I’m so jealous you can still get rhubarb Julie! LOVE LOVE LOVE It! Like the fresh pairing with apples for a change. Your skillet crust looks so awesome!
Julie Menghini says
Thank you Johanne! I think I’ve just enjoyed my last pie (hear the whine?) I did see some in the freezer section of my grocery store but haven’t tried that.
chef mimi says
That’s just beautiful!
Julie Menghini says
Thank you Mimi! Delicious and easy too!
Debbie Spivey says
My husband claims to not like Rhubarb, but I just might could change his mine if I made this, Julie. Yum!!
Julie Menghini says
Our boys, maybe they will grow up one day? John is learning to trust me when I tell him he will like it. Thank you Debbie!
Debbie Spivey says
Ain’t that the truth?!? David tricked me into thinking last night’s Meatless Monday dish was bad… He really loved it but had Mr going. #badhuband
Please Bring Me My Wine says
Rhubarb! The magic word!
Julie Menghini says
Thank you! I agree!