I'm writing about this pie for a reason. First of all, it’s incredibly delicious. Secondly, it’s gotten cooler outside — the perfect time to bake something. And most importantly — it's a true Estonian classic, and I promised to share recipes from my trip. Rhubarb is in season right now, making it a great opportunity to make something simple and heartfelt.
We first tasted this pie for breakfast on Saaremaa Island. Besides tea, coffee, and fresh pastries, there wasn’t much else — but it seemed like the perfect choice. The pie turned out surprisingly tasty: tart and sweet, soft, and very homey. When we returned, I found a traditional Estonian recipe for rhubarb and apple pie (by the way, you can substitute the rhubarb with gooseberries or cherries — it will be just as good).
Ingredients
Shortcrust pastry:
- 200 g flour (about 1 cup)
- 200 g butter (almost a full stick)
- 100 g sugar (½ cup)
- 1 egg
- ½ tsp vanilla sugar
Filling:
- 1 kg apples
- 700 g rhubarb
- 100 g sugar (½ cup)
- 1 tsp ground cinnamon
Sponge cake topping (for the top layer):
- 5 eggs
- 100 g flour (½ cup)
- 100 g sugar (½ cup)
- 2 tbsp cornstarch
Start by mixing the ingredients for the shortcrust pastry. Knead it into a soft dough, roll it out, and line a baking pan. Poke a few holes in the dough with a fork to prevent it from puffing up and bake at 200°C (392°F) until golden brown.
Meanwhile, prepare the filling. Peel and core the apples, then cut them into small cubes. Cut the rhubarb into pieces. Mix the sugar with cinnamon.
Next, prepare the sponge cake topping: blend the eggs, sugar, flour, and cornstarch until smooth.
Once the shortcrust pastry has slightly cooled, layer the apples and rhubarb on top. Evenly sprinkle the cinnamon-sugar mixture over them. Then, pour the sponge cake batter over the top and bake for another 30 minutes at 200°C (392°F). Be sure to watch the top to prevent over-baking.
The pie tastes best when cooled down, and you can dust it with powdered sugar. It’s perfect with tea, coffee, or warm milk.
Ingredients
Shortcrust pastry:
- 200 g flour (about 1 cup)
- 200 g butter (almost a full stick)
- 100 g sugar (½ cup)
- 1 egg
- ½ tsp vanilla sugar
Filling:
- 1 kg apples
- 700 g rhubarb
- 100 g sugar (½ cup)
- 1 tsp ground cinnamon
Sponge cake topping (for the top layer):
- 5 eggs
- 100 g flour (½ cup)
- 100 g sugar (½ cup)
- 2 tbsp cornstarch
Start by mixing the ingredients for the shortcrust pastry. Knead it into a soft dough, roll it out, and line a baking pan. Poke a few holes in the dough with a fork to prevent it from puffing up and bake at 200°C (392°F) until golden brown.
Meanwhile, prepare the filling. Peel and core the apples, then cut them into small cubes. Cut the rhubarb into pieces. Mix the sugar with cinnamon.
Next, prepare the sponge cake topping: blend the eggs, sugar, flour, and cornstarch until smooth.
Once the shortcrust pastry has slightly cooled, layer the apples and rhubarb on top. Evenly sprinkle the cinnamon-sugar mixture over them. Then, pour the sponge cake batter over the top and bake for another 30 minutes at 200°C (392°F). Be sure to watch the top to prevent over-baking.
The pie tastes best when cooled down, and you can dust it with powdered sugar. It’s perfect with tea, coffee, or warm milk.
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