Apple Rhubarb Skillet Pie
An easy Apple Rhubarb Skillet pie recipe that combines the sweetness of apple and brown sugar with tart rhubarb, all nestled together in a warm buttery pie crust.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
- 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.
Calories: 333kcal | Carbohydrates: 52g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 163mg | Potassium: 147mg | Fiber: 1g | Sugar: 41g | Vitamin A: 320IU | Vitamin C: 3.1mg | Calcium: 49mg | Iron: 0.7mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.