Rhubarb Apple Pie Skillet

Rhubarb apple Pie Skillet

Who doesn't love the tangy tart snap of a rhubarb stalk served up raw?

This popular pie plant may not be top of mind when thinking about a simple healthy snack, but there's a good chance it comes to mind when talking PIE. Today, we're sharing this classic rhubarb apple pie recipe served up in a personal-sized skillet (perfect for even more of a crispy brown edge) which means there's an opportunity to share, but we won't judge if you don't. 


Rhubarb Apple Pie Skillet 



For filling:

3 C Pink Lady Apples / peeled / sliced

1 C Rhubarb / sliced thin on bias

½ C Light Brown Sugar

¾ C Granulated Sugar

1 t Vanilla Extract

1 T All Purpose Flour / sifted

¼ t Salt

For crust:

1 ¼ C All Purpose Flour / sifted

½ C Unsalted Butter / chilled / cubed

¼ C Ice Water


1 egg / beaten

1 t Water



For crust: Place flour & butter into the bowl of a food processor. Cut flour with butter until pea-sized pieces form. With processor running, add just enough water to cause the dough to form a loose ball. Remove dough to a flour surface, form into a ball, and wrap in plastic. Allow to chill for one hour min.For Pie: Combine all filling ingredients in a large bowl, mixing well. Transfer filling to a greased pie or small casserole pan. Roll out dough to ½” thickness and cut into four individual pieces. Lay dough over each skillet, crimping the edges to form fluted edge. Cut a few slits into the top of the dough before brushing with egg wash, and baking for 30-40 minutes. Crust should be crisp and golden-brown. Allow to rest for at least 1 hour before serving.

Sid Wainer Rhubarb Apple Skillet

Apples à la Mode

This dessert is a riff on the classic Apple Pie à la mode - but a whole lot easier and faster to prepare. The fresh baked apples give the familiar and creamy texture of apple pie filling and the roasted dried apples crisp up like pie crust. We couldn't stop snacking on the dried apple crisps while we were photographing this recipe - you've been warned! Together, the fresh and dried apples make a perfect pie substitute with a whole lot less work. This dish is perfect for a last minute dessert or sweet treat!

Apples à la Mode


1   Cup Jansal Valley® Dried Apple Rings / quartered

2   Golden Delicious or Honey Crisp Apples / seeds and stem removed / cut into ¼” thick slices

3   Tbs Butter / melted

2   Tbs Raw Turbinado Cane Sugar (see tip below!)

1    tsp Cinnamon

2   tsp Lemon Juice / approx ½ lemon

Parchment Paper (see tip below!)

4    Scoops Vanilla Ice Cream or Whipped Cream

Optional (but highly recommended) Topping: Caramel



Preheat oven to 350°F.

Combine all ingredients into a bowl and toss to coat apples evenly.

Line a cookie sheet with parchment paper (see tip!) and arrange the apples in one flat layer.

Roast for 12 - 15 minutes, or until the fresh apples are tender.

Serve the apples in a bowl topped with ice cream and enjoy!



...for a rustic finish

Raw turbinado cane sugar gives a subtle molasses flavor and a rustic texture due to its larger crystals. 

...for an easy clean up

At Sid Wainer & Son's test kitchen we live for parchment paper. Using it to line sheet trays preserves your pans and makes clean up a cinch!