When I think about my favorite childhood desserts, nothing makes me more nostalgic than my mom’s apple-rhubarb pie. Every fall, I love making this recipe, and it remains one of my all-time favorites.

There’s no better time than apple season to bake this pie. A few weeks ago, when the apples in our yard were finally ripe, I picked a few and also used up some rhubarb I had previously harvested from the garden and froze until the right time. With my star ingredients in hand, I headed to the kitchen.

These apples may not look like the polished ones you find in stores, but they’re incredibly delicious — and grown completely pesticide and chemical-free. For the first time, I decided to save the peels to make homemade apple cider vinegar. Here’s the recipe in case you’d like to try it too!

Apple Rhubarb Custard Pie Recipe

This pie is the perfect balance of sweet and tart, with a rich custard that brings everything together. Here's how to make it:

Prepare the Crust

You can use your favorite pie crust recipe or try this vinegar crust, which I find pairs especially well with this pie.

Vinegar Water Mixture:

In a measuring cup, combine 1.5 tsp white vinegar with enough water to reach ¼ cup (about 3.5 Tbsp). Chill in the fridge.

Dry Ingredients (for food processor or by hand):

• 1 cup all-purpose flour
  
• ¼ cup whole wheat flour (or use all-purpose if preferred)
  
• ½ tsp sugar
  
• ½ tsp salt (omit if using salted butter)
  
  

Add:

• ½ cup cold unsalted butter, cubed
• Chilled vinegar-water mixture
  
  

Pulse in a food processor (or mix by hand) until the dough comes together. Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes. (You can leave it overnight—just expect it to be firmer when rolling.)

 

Roll Out the Crust

1. Sprinkle flour on a clean surface.
   
2. Roll the dough into a circle using a rolling pin.
   
3. Transfer to a 9-inch pie dish using parchment paper if needed.
   
4. Shape the edges and poke the bottom of the crust with a fork.
   
   

Preheat the oven to 400°F (200°C).

Prepare the Fruit

• 3 cups fresh rhubarb (about 330g), peeled and diced (frozen works too)
  
• 3 apples (about 365g), peeled, cored, and sliced
  
  

Layer the rhubarb in the bottom of the pie crust, then top with the apples.

Make the Custard Filling

In a bowl, whisk together:

• 1½ cups sugar (260g)
  
• 2 beaten eggs
  
• ½ cup all-purpose flour (60g)
  
• 3 Tbsp milk
  
• Optional: 1 tsp cinnamon
  
  

Pour the custard mixture evenly over the fruit.

Add Butter

• Cut about 2 Tbsp of butter into small pieces.
  
• Distribute across the top of the pie.
  
  

Bake

• Bake at 400°F for 20 minutes.
  
• Reduce the heat to 350°F and bake for another 35–40 minutes, or until the pie is golden and the filling is set.

Enjoy!

Let the pie cool slightly before serving. It’s delicious warm or at room temperature—the perfect blend of tart rhubarb, sweet apples, and silky custard.

 

Your Turn!

Have you tried this recipe? Do you have a childhood dessert that brings back fond memories? I’d love to hear about it in the comments below!