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Granny's Rhubarb Pie

Rated as 5 out of 5 Stars

"This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine."
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1 h 35 m servings
Original recipe yields 6 servings


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  1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the water, egg and vinegar; stir into flour mixture until a ball forms.
  2. Divide dough in half. Roll out one portion on a lightly floured surface; transfer to a 9-in. pie plate. Trim pastry even with edge.
  3. In a large bowl, combine the rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. Pour into crust. Dot with butter.
  4. Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in pastry. Bake at 350 degrees F for 1-1/4 hours or until the pastry is golden brown and the apples are tender.


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


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I made this recipe with my mom and it turned out delicious! I would make it again several times!!! Thanks for sharing! Oh and I didnt need to change a thing!!