Apple and Rhubarb Pie

The ultimate winter comfort food, our Apple and Rhubarb Pie warms the soul. If you’ve got the time to make some perfect pie pastry, it’s worth the effort, but this delicious filling is going to be just as warming wrapped in a blanket of store bought pastry. You can even whip up your own pretty lattice top!

Apple and Rhubarb Pie

½ quantity of perfect pie pastry, or
2 sheets of pre-prepared shortcrust pastry
1 egg, beaten

4 green apples, peeled, cored, chopped
½ bunch rhubarb, washed, chopped
¼ cup caster sugar
1 tsp cinnamon, ground
2 tbsp almond meal

This recipe will fill a 20cm loose bottomed pie or tart tin, and you’ll have 12 portions perfect to serve with a cuppa. For a 24cm pie dish, double the filling and use a full quantity of perfect pie pastry.

Peel, core, and chop apples to pieces about 2cm in size. Wash rhubarb, and chop to 1cm sized pieces. Add the apples and rhubarb to a heavy bottomed saucepan with the sugar and cinnamon, and cook over medium heat until the apples begin to soften. Remove from the heat and leave to cool completely.

While your filling is cooling, roll your perfect pie pastry to size. Wrap in plastic and leave to relax in the fridge for 30 minutes. Remove from the fridge and line the bottom of your pie dish with the pastry. Skip this step and line the dish with pastry if using pre-prepared shortcrust pastry.

Stir almond meal through your cooled filling, then add to the pastry lined pie tin. Make sure that the filling has cooled completely or it will melt the butter in the pastry. Add lattice and decorative edge, or crimp the edges of your pie with a fork. Brush the pastry with beaten egg, and bake in 180°C oven for 45 minutes, or until the pastry is golden.








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