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Pastry-Topped, Deep-Dish Apple Rhubarb Bake

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  • Author: Maureen Haddock
  • Total Time: 70-75 minutes
  • Yield: 1520 servings 1x


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.


Units Scale

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


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

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