Pastry-Topped, Deep-Dish Apple Rhubarb Bake
- Total Time: 70-75 minutes
- Yield: 15–20 servings 1x
Description
Prepare pastry to cover a 9” by 13” cake pan. Use homemade or purchase puff pastry from a grocery store. Roll pastry into a 10” by 14” rectangle. Refrigerate the prepared pastry topper on a baking sheet or tray until the fruit mixture is ready.
Ingredients
Filling Ingredients:
- 9 cups apples, cored, peeled, and sliced (9 to 14 apples)
- 4 cups sliced rhubarb, fresh or frozen
- 1 cup granulated sugar
- 1/3 cup all-purpose flour or a thickener of your choice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 cup orange or apple juice
Instructions
Preheat the oven to 400°F
Combine apples and rhubarb in a large bowl. Combine sugar, spices, and flour in a separate bowl. Add sugar mixture to the fruit and toss lightly to coat.
Pour filling into a 9” by 13” baking pan—drizzle juice over the filling.
Top the fruit mixture with the chilled pastry—pinch the edges to flute. Cut slits to allow steam to escape. I often use cookie cutters to create a unique look. Brush pastry with a wash of milk and sprinkle with sugar.
Bake the deep-dish pie at 400°F for 50 minutes or until the fruit is tender and the crust is golden brown.
Try this recipe. You will love it!
- Prep Time: 20-25 minutes
- Cook Time: 50 minutes
- Category: Pastry and Pie Fillings
- Method: Bake
