The Apple and Rhubarb Pie is a unique twist on the all time classic Apple Pie. Sweet with a bite!
This guy possesses all the traditional characteristics of an Apple Pie, attractive, loveable, endearing with a heart of gold and big smile that would make him your nana’s favourite, but don’t be too quick to pigeonhole him as a “nice guy”. This boy’s also got an edge to his sweetness.
When he’s not batting his eyelashes at your nana, he’s busy living an adventurous life, either doing extreme sports, travelling or just being outright crazy.
He is a nice fusion of good old fashion values meets fun.
- • 250g plain flour, plus extra for dusting
- • 50g icing sugar
- • sea salt
- • 1 lemon
- • 125g cold butter, plus extra for greasing
- • 1 large egg, preferably free-range or organic
- • a splash of milk
- 30 g unsalted butter
- 6 large granny smith apples, peeled, cored, sliced
- 150 g castor sugar, plus extra to sprinkle
- 1 bunch rhubarb, washed, sliced
- 1/2 teaspoon ground cinnamon
- 1 tablespoon milk
1. Preheat the oven to 180ºC/350ºF/gas 4
2. To make pastry, sieve flour into a large mixing bowl. Add the sugar, a pinch of salt, and finely grate over the zest of the lemon.
3. Cut the butter into cubes, then add to the bowl. Use your fingertips to gently work the butter into the flour and sugar until the mixture resembles breadcrumbs.
4. Crack the egg into the bowl with a tiny drop of milk and gently mix with hands until the dough comes together. Divide in two and wrap each in cling film and refrigerate for 30 minutes.
5. Meanwhile make the filling. Melt butter in a large frying pan and add apples and sugar and cook for 2-3 minutes over low heat.
6. Add Rhubarb and cinnamon and cook for a further 2-3 minutes, until fruits start to soften. Transfer into a large dish and set aside to cool.
7. Ease one of the pastry dough balls into a pie dish, making sure to push it into all the side (don’t worry if it tears or breaks- just patch it up later).
8. Pack in apple and rhubarb mixture tightly into pie dish.
9. separate your remaining egg and beat the yolk with a splash of milk and brush over the pastry rim
10. Roll out the other piece of dough until ½cm thick. Carefully roll the pastry around the rolling pin, then unroll it over the top of the pie. Fold the excess pastry back in then pinch and crimp the edges together using your finger and thumb.
11. Brush the top of the pie with more egg wash, then using a small sharp knife, make a couple of small incisions in the centre of the pie to let steam escape as it cooks. Brush with milk and scatter sugar over the top.
12. Bake in the hot oven for 40 to 45 minutes until golden and firm to the touch. Serve with good-quality custard, thick cream or ice cream.