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Recipe

Apple and rhubarb pie

This glorious fruity pie with its thick, buttery crust is perfect for Winter weekends at home.

May 29, 2014 2:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 8
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Ingredients

Apple and rhubarb pie
  • 2 cup plain flour, sifted
  • 1/4 cup caster sugar, plus 1/3 cup extra
  • 200 gram butter, chilled, chopped
  • 1 lemon, finely grated zest
  • 2 egg yolks
  • 1 teaspoon chilled water
  • 4 apples, cored, peeled, cut into thin wedges
  • 1 bunch rhubarb, trimmed, cut into 2 cm lengths
  • 1 egg white
  • ice-cream or custard, to serve

Method

Apple and rhubarb pie
  • 1
    In a food processor, pulse flour, sugar, butter and zest together until mixture resembles breadcrumbs. With motor running, add yolks and enough water for mixture to form a ball. Flatten slightly, wrap in plastic wrap and chill for 30 minutes.
  • 2
    Meanwhile, in a large frying pan, combine apples, rhubarb and 1/4 cup of extra sugar. Cook on medium heat 4-5 minutes, until fruit begins to soften. Cool. Preheat oven to moderate, 180°C.
  • 3
    Roll two-thirds pastry out between 2 sheets baking paper until 3-4mm thick. Line pie plate with pastry, trimming edges. Chill 15 minutes. Roll out remaining pastry between 2 sheets baking paper. Cut into 1cm-wide strips.
  • 4
    Spoon cooled fruit mixture into pastry case. Crisscross pastry strips on top to create lattice. Press edges to seal and trim excess pastry. Brush with egg-white. Sprinkle with remaining extra sugar.
  • 5
    Bake 35-40 minutes, until pastry is golden. Cool in pan 5 minutes. Serve with ice-cream or custard.

Notes

Store in fridge in an airtight container.

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