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Recipe

Rustic rhubarb and berry pie

On a cold, wintry night, there’s nothing better than sitting down to enjoy a delectable feast with friends or family.

Aug 29, 2014 2:00pm
  • 5 mins preparation
  • 40 mins cooking
  • Serves 8
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Ingredients

Rustic rhubarb and berry pie
  • 5 medium stalks rhubarb, sliced into bite-sized pieces
  • 350 gram frozen berries
  • 2 granny smith apples, peeled and diced
  • 1 teaspoon orange zest
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract with seeds
  • 2 teaspoon cornflour
  • 1/4 cup water
  • 400 gram block sweet pastry
  • 2 tablespoon flour for rolling
  • 2 tablespoon milk
  • 1 tablespoon cinnamon sugar (1 tablespoon sugar, plus good pinch cinnamon)
  • custard or cream to serve

Method

  • 1
    In a medium saucepan, combine the rhubarb, berries, apples, orange zest, sugar and vanilla. Heat gently until the berries release some of their juices, then simmer for 5-8 minutes until the rhubarb is tender.
  • 2
    Combine the cornflour and ¼ cup water, then add to the simmering fruits. Cook for a further 2 minutes until thickened and glossy. Cool completely.
  • 3
    Preheat the oven to 185°C. Dust a clean surface with a little flour and roll out the pastry into a rustic circle approximately 25cm in diameter. Lay the pastry in a 23cm loose bottom flan tin and let the sides overhang.
  • 4
    Fill with the berry mixture and lay over the overhanging pastry to create a shell. Brush the pastry with milk and sprinkle with the cinnamon sugar. Bake on a flat tray for 25-30 minutes until deep golden.
  • 5
    Serve warm with custard or cream.

Notes

The colour of this winter- inspired pie is just gorgeous and the berries add a little sweetness to the tart rhubarb. I love the fact you don’t have to be too precious with the pastry as the more rustic it looks, the better.

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