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 20mins
Cook Time 1hr10mins
Total Time 1hr30mins
Author Hostess At Heart
2cupsapplessliced 1/2" thick
2cupsrhubarbdiced 1/2" thick
1cuplight brown sugarfirmly packed
1pie crustspackage refrigerated or homemade
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.
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.