These old-fashioned apple rhubarb pies wrap sweet-tart apples and a cardamom-and-orange rhubarb compote in golden, flaky puff pastry. They look like they took all afternoon, but the puff pastry does most of the work for you.
Key Ingredients & Substitutions
- Frozen puff pastry. Store-bought is quick and works great - just thaw one sheet and cut it into squares. If you'd rather make your own, my Vegan Puff Pastry recipe (with a step-by-step video) gives you that same flaky, buttery texture.
- Rhubarb. Look for firm, deeply colored stalks. Frozen rhubarb works in a pinch - thaw and drain it well first so the compote doesn't turn watery. It's also lovely in this Rhubarb and Custard Brioche Tart if you have extra.
- Apples. A firm, tart apple like Granny Smith or Pink Lady holds its shape once baked and balances the sweetness of the compote. Honeycrisp or Braeburn work well too.
- Cardamom pods. Whole cardamom pods infuse the compote with a warm, citrusy spice as it simmers. Fish them out along with the orange rind before assembling the pies - biting into a whole pod isn't pleasant.
- Orange rind. A strip of fresh zest brightens the rhubarb compote. A strip of lemon rind is a fine substitute if that's what's on hand.
- Cream and sugar. Brushed over the tops before baking for that golden, glossy, slightly crackly finish.
Helpful Tips
Let the compote cool before assembling. Warm compote can make the puff pastry soggy and harder to seal, so give it several minutes to cool to room temperature - or make it ahead - before spooning it onto the pastry.
Keep the pastry cold until you're ready to use it. Puff pastry gets its flaky layers from cold butter, so work quickly while cutting and filling, and pop it back in the fridge for a few minutes if it starts to soften.
Space the slits evenly. Cutting the top squares with slits about 1cm (roughly ½ inch) apart lets steam escape evenly and gives that classic woven look without the pastry collapsing in on itself.
Press the edges firmly to seal. A well-sealed edge keeps the filling from leaking out as the pies bake. Press all the way around with a fork or your fingers, and trim any ragged edges for a neater finish.
Watch the pies in the last few minutes of baking. Puff pastry can go from golden to overly dark quickly, especially with the sugar topping. Check at the 15-minute mark and pull them as soon as they're deep golden brown.
Variations
- Make it vegan. Swap the cream for a plant-based cream or milk, and double check your puff pastry brand - many are already vegan since they're made with vegetable shortening rather than butter. My Vegan Puff Pastry recipe is another easy way to be sure.
- Try a lattice top instead. If you'd rather have a fully woven lattice than simple slits, our Individual Apple & Rhubarb Pies uses that technique with a classic pie crust instead of puff pastry.
- Swap the rhubarb for berries. Raspberries or strawberries pair beautifully with the apple and warm spices if rhubarb isn't in season.
- Make one large pie. Use the same filling and technique to make a single large puff pastry parcel instead of four individual ones - just add a few extra minutes to the bake time.
- Spice it up. A pinch of ground ginger or cinnamon in the compote deepens the warm spice flavor alongside the cardamom.
- Go dairy-free. Brush the tops with a dairy-free cream alternative, or simply use a splash of plant milk in place of the cream.
Serving Ideas
Serve these pies warm, ideally within half an hour of coming out of the oven, with a scoop of ice cream or a generous dollop of whipped cream melting into the warm filling.
They're rustic enough for a weeknight dessert but pretty enough for company - pile a few onto a platter for a low-key gathering, or pair them with a mug of Mulled Sparkling Apple Cider for a cozy fall spread.
Storing & Freezing
Store leftover pies loosely covered at room temperature for up to a day, or in an airtight container in the fridge for up to 3 days. Warm them in a 300°F oven for a few minutes to crisp the pastry back up - the microwave will leave it soft.
These pies freeze well before baking: assemble them completely, freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding about 5 to 10 extra minutes to the bake time.
More Apple & Rhubarb Desserts
If you loved this recipe, here are a few more you might enjoy:
📖 Recipe
Ingredients
Cardamom & Orange Rhubarb Compote
- 2 cups chopped rhubarb, cut into 1-inch pieces
- ¼ cup granulated sugar, superfine/caster sugar dissolves a little faster if you have it
- ¼ cup water
- 1 teaspoon whole cardamom pods
- 1 strip of orange zest, about 2 inches long
Apple & Rhubarb Pies
- 2 apples, peeled, cored and cubed
- 1 sheet puff pastry, thawed from frozen, homemade or storebought
- 1 tablespoon heavy cream, for brushing
- 1 tablespoon sugar, for sprinkling
Instructions
- Make the compote: combine the water and sugar in a small saucepan over low heat. Stir until the sugar dissolves, then add the rhubarb, cardamom pods, and orange rind. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until the rhubarb is soft. Remove from the heat, discard the orange rind and cardamom pods, and set the compote aside to cool completely.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine the cooled rhubarb compote with the cubed apple.
- On a lightly floured surface, cut the thawed puff pastry sheet into 8 even squares, roughly 4 inches (10cm) each. Divide the apple-rhubarb mixture evenly between 4 of the squares, leaving a small border around the edges.
- Using a sharp knife, cut 5 to 6 evenly spaced slits into each of the remaining 4 squares, starting about 1.5 inches (4cm) in from one edge. Carefully lay a cut square on top of each filled base and press the edges together firmly to seal. Trim any uneven edges.
- Brush the top of each pie with cream and sprinkle generously with sugar.
- Bake for 15 to 20 minutes, until the pastry is puffed and deep golden brown. Let the pies cool for a few minutes on the tray before transferring to a wire rack.
Rosa says
Mmmmhhhh, wonderful! A fabulous flavor combination. Rhubarb is so versatile and delicious.Cheers,Rosa
Lizzy (Good Things) says
Well, you know what I am going to say about this one.... delicious!!!!! And beautifully photographed too.
delicieux says
Aww you're too kind Lizzy 😀 It's funny you mention the photos, I didn't like them at all *laughs* Feeling in a bit of a rut at the moment. Thank you again for your kind words 🙂
Nic@diningwithastud says
So beautiful 🙂 I do love rhubarb
Nami | Just One Cookbook says
Aww sorry to hear you couldn't make the cake for your mom, but I'm sure she's following your blog and she is very proud to see your beautiful pie today. 🙂 The best part was that you had good time together. This tart looks so delicious. I'd love the apple and rhubarb combo very much.
Claire @ Claire K Creations says
I just saw the first of the rhubarb at the markets on the weekend. I might have to buy some next Sunday!
cc11 says
perfect for Autumn- hope your mum doesn't see what she missed out on though!
Lorraine @ Not Quite Nigella says
Aren't you sweet making things that your parents will really enjoy! These look lovely and I really like the lattice top! 🙂
Kulsum at JourneyKitchen says
oh so very lovely! I actually have canned rhubarb sitting in my pantry for a while and I have been skeptical that I will hate them and not been able to use it! may be with this one
Tina@flourtrader says
Your pies look fabulous! Cardamon is one of my favorite spices to use in baked goods. The blend of ingredients here do sound very complimentary. You presentation here is stunning and it really makes you want to taste them. Delicious post!
[email protected] says
Ill have mine with icecream please . Id love this so much
thelittleloaf says
This looks absolutely delicious - what a shame your Mum didn't get to try some! But at least the recipe is online now for her to try 🙂
Asmita says
OMG, this looks incredible! Wish I could bite into that now.
Deb says
I have been looking for early spring rhubarb! Pairing the rhubarb with apple is a splendid idea for an early spring pie.
Daisy@Nevertoosweet says
Oh yum! It's a shame that you don't get to see your parents that often ;( but it's nice that you made something your mum likes ~ I've never cooked anything with rhubarb at home but it looks great! Thanks for sharing!
Laura (Tutti Dolci) says
Oh my, these pies are so cute and the rhubarb compote with cardamon and orange sounds delicious. I've only tried rhubarb once in a rhubarb-strawberry pie, but now you've inspired me!
Magic of Spice says
This is such a great combination, and so pretty!
Sara says
We don't use rhubarb, so I'm very curios about this cake.. I will try it!! Thanks for the recipe..