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!
- 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
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.
I’m definitely a pie lover are you? This is one of my favorites. Do you have a favorite Pie?