Rhubarb and apple pie
( SERVES 6 )
Photo by Babiche Martens
(You can click on ingredients to see more related recipes)
|300 g||Plain flour|
|2 tbsp||Caster sugar|
|180 g||Butter, cold, cut into cubes|
|1 tbsp||Water, or 2 if needed|
|4||Granny smith apples, peeled, cored and sliced|
|1 bunch||Rhubarb, (or 5 stalks) rhubarb, washed and sliced|
|¾ cup||Caster sugar|
|1 tsp||Orange, zest|
- Place the flour, sugar and butter in a kitchen whizz and blitz until it resembles fine breadcrumbs.
- Add the egg, and blend to form a soft dough. Add water if needed. Wrap in cling film. Refrigerate for 30 minutes.
- To make the filling, melt the butter in a saucepan, add the apples and stir for 3 or 4 minutes.
- Add the rhubarb and stir for 3 or 4 minutes until starting to soften.
- Add sugar, cinnamon and zest. Stir until the sugar has dissolved. Set aside until needed.
- Preheat the oven to 180 degC. Roll two-thirds of the pastry to 3mm thick, and line a 22cm pie tin.
- Bake blind for 15 minutes or until the pastry is almost completely cooked. Remove from the oven.
- Place the rhubarb and apple in the tin. Roll the remaining pastry into a square and cut 1cm strips. Arrange on top in a lattice.
- Return to the oven for 20 minutes, till the pastry is golden. Serve with cream or custard.
- Note: You could use shortcrust pastry for the base of these pies, and puff pastry on top.