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Granny’s Rhubarb Pie

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Total Time
Prep: 20 min. Bake: 1-1/4 hours

By Taste Of Home Editorial Team

Recipe by Blanche Baninski

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. —Blanche Baninski Minto North Dakota

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Health tip
  • Granny’s pie is well worth the calories on special occasions, but double-crust pies are almost always super rich. If you’re looking for a lighter version, skip the top crust and add just a little bit of your favorite streusel topping instead.

    • Rhubarb

    If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
    Test Kitchen Approved

    Granny's Rhubarb Pie

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    Prep Time 20 min
    Cook Time 1 hour 15 min
    Yield 8 servings

    Ingredients

    • 3 cups all-purpose flour
    • 1-1/2 teaspoons salt
    • 1 cup shortening
    • 1 large egg, room temperature
    • 5 tablespoons cold water
    • 1 teaspoon white vinegar
    • FILLING:
    • 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
    • 2 cups sliced peeled tart apples
    • 1 can (8 ounces) crushed pineapple, drained
    • 1/4 cup honey
    • 1 tablespoon lemon juice
    • 1 cup sugar
    • 3 tablespoons all-purpose flour
    • 1 tablespoon butter
    Text Ingredients

    Directions

    1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
    2. Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture.
    3. On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
    4. Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.

    Nutrition Facts

    1 piece: 595 calories, 27g fat (7g saturated fat), 30mg cholesterol, 469mg sodium, 83g carbohydrate (42g sugars, 3g fiber), 7g protein.

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