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