rhubarb-blueberry-apple pie | the vanilla bean blog
Last week I received my copy of The Homemade Flour Cookbook by Erin Alderson in the mail. I’ve been a fan of Erin’s site Naturally Ella for a long time, and last September had the pleasure of meeting her (and photographing her wedding). Erin is a hardworking, go-getting woman, and one of the most generous souls here in blogland. I’ve been terribly excited about her book.

The premise of the book is exploring ‘the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed.’ The flours range from barley and einkorn, to gluten-free grains like quinoa and corn, and even legumes: chickpeas, lentils, and beans all are used. Erin explains the different ways to grind them, and has a vast array of recipes for all kinds of eaters.

I had a pile of rhubarb in our garden, and a pint of blueberries that were on their way out, so Erin’s Whole Wheat Rhubarb Pie immediately jumped out at me. It’s a jem, and one I will look forward to making each summer.
rhubarb-blueberry-apple pie | the vanilla bean blog
(Also, A few things:)
Jennifer Causey and Yossy Arefi made this lovely video on the pie making process: Raspberry Rhubarb Pie.

Sara had her baby. I can’t get over these gorgeous and amazing photographs.

A little documentary by Flight of the Conchords. Don’t know how I missed this!

I love this song by PHOX.

Don’t forget to enter my giveaway! You could win a copy of Cook’s Illustrated Baking Book, a year subscription to Pure Green Magazine, a bottle of Lavender Extract from Hatchery, or a copy of The New Artisan Bread in Five

rhubarb-blueberry-apple pie | the vanilla bean blog
Rhubarb-Blueberry-Apple Pie with Whole Wheat Crust
I did make a couple of changes to Erin’s recipe – her crust calls for just soft whole wheat flour, but I made mine with half all-purpose and half whole-wheat flour (3/4 cup of each). Her pie is also a straight up rhubarb pie, and if you’d like to go that route, use 6 cups of rhubarb, and omit the blueberries and apple. Also, whenever I bake pies I use Cook Illustrated’s trick of preheating a baking sheet on the bottom rack, and baking the pie on that, to help crisp up the bottom crust. So I started my oven at 450, baked the pie on the hot baking sheet for 30 minutes, lowered the temperature to 375 and rotated the sheet pan, and then baked the pie about 20 minutes more. If you are grinding wheat berries yourself, look for soft wheat berries in the bulk bins at your local co-op. (Soft flour is comparatively low in gluten and thus results in a finer or crumbly texture. See this for a little more information).

1 1/2 cups (180 g) soft whole wheat flour (see note)
2 tablespoons (26 g) organic cane sugar
1/4 teaspoon sea salt
1/2 cup (112 g) cold butter, cubed
2-3 tablespoons water (25-45 ml) cold water

filling:
4 cups rhubarb, cut into 1/2 inch dice
2 cups blueberries
1 apple, peeled and grated
1/2 cup (100 g) organic cane sugar
1/2 cup (115g) packed brown sugar
1/2 cup (60 g)soft wheat flour
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon ground cinnamon
a good pinch of salt

egg wash
2 tablespoons (26 g) organic cane sugar

Preheat oven to 375.

Combine the flour, sugar, and salt in a medium bowl and whisk to combine. Cut in the cubed butter with your hands or a pastry blender until the dough is in pea-sized pieces. Stir in 2 tablespoons of cold water, and add more as needed to bring the dough together. Transfer the dough to a well-floured surface and divide it into 2 balls. Form each ball into a disk, and wrap in plastic wrap. Refrigerate for 20 minutes, and up to 2 days.

In a large bowl, combined the rhubarb, blueberries, grated apple, sugars, flour, lemon juice,  cinnamon, and salt. Toss together until the fruit is coated well. Set aside while the dough chills.

On a floured surface, roll out each dough ball into an 11-12 inch circle. Drape one round of dough into a 9-inch pie pan, being careful not to stretch or tear it. Pour in the filling, and top with the remaining crust. Crimp the edges together. Cut an x into the top of the pie (or cut out several small circles), brush the top with the egg wash, and sprinkle with 2 tablespoons sugar. Bake for 50-60 minutes until the crust is golden brown and the filling is bubbly. Let cool on a wire rack at least 4 hours before slicing.
rhubarb-blueberry-apple pie | the vanilla bean blog
rhubarb-blueberry-apple pie | the vanilla bean blog

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44 Responses to rhubarb blueberry apple pie

  1. Kathryn says:

    I’m so excited to get my copy of this book – I love Erin’s work so much and every recipe I’ve seen from it has sounded so delicious. You’ve captured this pie beautifully Sarah!

  2. This pie is beautiful. I love the colourful purple stains the blueberry has left

  3. ahhhhhhh I don’t know how I missed that Flight of the Concords doc either!! THANK YOU! And this pie is going right from your blog to my kitchen to my oven to my mouth. Love it.

  4. Tieghan says:

    So pretty! I love all the fruit you packed in too!

  5. yossy says:

    Thanks so much, Sarah!! That pie looks so wonderful. Love those PHOX kids! We met them a couple of years ago at sxsw and it has been so fun to watch them grow.

  6. This pie makes my mouth water! I’ve been enjoying Erin’s work for quite a while already and her cookbook sounds as wonderful as her blog. Oh and thank you for that pie baking trick from Cook’s Illustrated. Will definitely try it!

    Wishing you a sunny June week,
    Sini

  7. Have just started baking with different flours (like quinoa, nut flour, etc.) and love the results so far. Very cool idea for a cookbook and the crust here looks perfect.

  8. steph says:

    gosh. your photos sarah. so, so dreamy. can i hang out in your kitchen for a while? 😉

  9. So beautiful! I can’t wait to get a copy of this cookbook! 🙂

  10. Fruit pies are everybody’s favorite. This has to be out of sight. I have never mixed blueberries with rhubarb. Photos as mesmerizing!

  11. Christin says:

    Wow, that looks delicious!

  12. sabine says:

    thanks for tip with the baking sheet ! love rhubarb and blueberry, never tried that!

  13. Oh that pie looks so good – beautiful photographs too!

  14. The pie looks delicious and the photos, as usual, are beautiful!

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  16. Anita Menon says:

    Hello from Bahrain! Love your blog. I have been a silent lurker, but the pictures of this pie made me speak up. It is gorgeous! Lovely giveaway!

  17. kristie says:

    Wow, this looks so perfect!

  18. PassTheKnife says:

    Beautiful photos. Your crust looks perfect, great job!

  19. […] Rhubarb-Blueberry-Apple Pie with Whole Wheat Crust :: The Vanilla Bean Blog […]

  20. Hilary says:

    I just discovered your blog – first of all, this looks amazing.. and I want to hunt down some rhubarb just for this.. and strawberry rhubarb jam.. but anyways, I love the thought behind your blog! Plus it’s always fun to see how much others find so much joy in the kitchen. So thank you!

  21. Hannah Jade says:

    I’ve been dreaming about this pie ever since you posted it – I love packing as many flavours in at once as possible and cinnamon is always welcome. A must-make for sure!

  22. thanks for tip with the baking sheet ! love rhubarb and blueberry, never tried that!

  23. […] with blueberries and apples to a pie, this tart veggie-fruit can be a pleasant accent. Sarah from The Vanilla Bean Blog was experimenting with different ways to make her own flour when she made this Rhubarb Blueberry […]

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  26. Simi Jois says:

    Beautiful photography ! Love the pie

  27. […] Lemons Grilled Polenta with Cooked Zucchini Salsa (GF + Vegan) || Elizabeth of Brooklyn Supper Rhubarb Blueberry Apple Pie || Sarah of The Vanilla Bean Blog Sour Cherry Galette (crust from book) || Alison of This Homemade Life Sweet Corn and Ricotta […]

  28. Janet says:

    Made this pie…absolutely wonderful. So flavoursome. Ingredients such as fresh blueberries, rhubarb, and green apple are a fabulous combo. The crust was like a biscuit base. I love the wholemeal flour. Makes a huge difference to the flavour. So glad I came across this recipe. So superior to any others I have tried.

  29. Just seing this makes me salivates,yummy!!!

  30. Pierate says:

    Wow that pie looks amazing! Would love to try this for Pierate, where we spend our whole time reviewing pies!

  31. Hope says:

    This Pie looked so beautiful, it inspired me to post about one similar. Changed the crust slightly and made the filling an appleberry mix. Absolutely delicious.
    Thanks for the inspiration!

  32. […] and is ready to start being front and center in your dessert line up.  We suggest whipping up this rhubarb pie in celebration. It is really good for you […]

  33. These flavors sound like a wonderful combination!

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  36. […] The best part: as crazy as it might sound, the pie recipe was pretty easy to make. And most importantly, it turned out to be mighty, mighty tasty! For the entire recipe, click here! […]

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  38. My all time favorite. Great recipe. Thanks for sharing.

    Simon

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