Apple and Rhubarb Pie

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.

images

Ingredients

Pastry

  • • 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

Filling

  • 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

Recipe

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.

Humberjack Cake

“The Humberjack is a cross between a Lumberjack cake and a Hummingbird cake.  It has the manly, rugged exterior of a Lumberjack cake, but sweet, perplexing flavour of a Hummingbird cake. It is a unique, quirky cake that is difficult to stereotype, but it’s a mix of all the good stuff (pineapple, coconut, apple and pecans).  A real odd ball that you cannot help, but like and unlike other cakes  the more you have the better you feel.

Despite it’s rustic exterior this cake does not require any fancy icing or garnishes as it is best enjoyed in its most humblest form. 

Guaranteed to satisfy even the most difficult critics.”

__m-lumberjack-cake2 copy

Ingredients

Non stick vegetable spray

All purpose flour for pan

3 cups of all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon of salt

2 cups granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

3 eggs

1 cup vegetable oil

2 teaspoon vanilla extract

1 8oz. can crushed pineapple (without juice)

2 cups of mashed banana

1 cup finely chopped pecans

1 cup green apples (cored and chopped)

Topping 

70g unsalted butter

4 tablespoons cream

1/3 cup brown sugar

1/3 cup maple syrup

1 teaspoon of vanilla extract (or vanilla bean paste)

1.5 cups shredded coconut

Recipe

Step 1. Preheat oven on 180 degrees and lightly grease and flour 11″ cake pan (to prevent sticking).

Step 2. In a large bowl whisk together dry ingredients: flour, sugar, cinnamon, nutmeg, salt, baking soda and baking powder.

Step 3. In a separate bowl whisk together oil and eggs, until combined.  Stir in pineapple, apple, bananas, vanilla and pecans.

Step 4. Using a wooden spoon fold in the moist mixture into the dry ingredients until just combined (do not over mix).

Step 5. Pour batter in to greased and floured pan and bake in the oven for approximately 40 minutes or until a skewer inserted into the centre comes out clean.

Step 6. While the cake is in the oven make topping.  First melt butter in a small saucepan on a low heat.  Then mix in cream, brown sugar, maple syrup and vanilla and stir on low heat until mixture becomes a rich butterscotch sauce.  Remove from heat and add shredded coconut to the mixture.

Step 7. When cake is done, remove from over and spread coconut topping over cake, reaching all the sides.  Place cake back into the oven on the same temperature and bake for another 20 minutes or until topping is golden.

Step 8. Once cooked remove cake from pan and allow to cool for 5-10 minutes on cooling rack.  Best served warm with thickened cream or ice cream.