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A delicate rhubarb and apple pie with homemade pastry

Turn the best autumnal produce into a truly divine dessert. - by Better Homes and Gardens
  • 31 May 2022
A delicate rhubarb and apple pie with homemade pastry
Prep: 30 Minutes - Cook: 40 Minutes - Serves 6 to 8
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Rhubarb and apples are both in season in autumn, which is lucky - because, when cooked together, they make a particularly flavourful pair. Not convinced? You’ll need to give this delicate rhubarb and apple pie a try to make a fair judgement. This recipe offers a twist on the classic apple pie. 

Got leftover rhubarb? Rhubarb’s flavours really shine when it is cooked slowly - so give our slow-cooked rose rhubarb a recipe a try.

Ingredients

Cooking oil spray, for greasing

3 Granny Smith apples, peeled, cored, sliced

5 stalks rhubarb, trimmed, sliced on the angle

120g brown sugar

Finely grated zest and juice of ó lemon

1 tsp ground cinnamon

225g plain flour

30g cornflour

1½ tsp baking powder

125g caster sugar

140g butter, softened

1 egg

Extra 2 Tbsp brown sugar

Icing sugar, to dust (optional)

Cream or ice-cream, to serve

Method

  1. Preheat oven to 170 C. Line base of a 22cm round springform cake tin with baking paper, then lightly grease base and side with oil.

  2. Put apple, rhubarb, brown sugar, lemon zest and juice and 1/2 tsp of the cinnamon in a large frying pan over a medium heat. Cook for 5-10 minutes or until fruit is tender and juices have evaporated. Set aside to cool slightly.

    Step @stepIndex

    Step 2   

    Marina Oliphant
  3. Meanwhile, to make pastry, sift flour, cornflour, baking powder and remaining cinnamon into a large bowl. Add caster sugar and butter and mix by hand until combined. Beat in egg and mix to form a dough.

    Step @stepIndex

    Step 3   

    Marina Oliphant
  4. Set aside 1/3 of the dough. Using your hands, press remaining dough into prepared tin to line base and about 2cm up side.

    Step @stepIndex

    Step 4   

    Marina Oliphant
  5. Spread fruit evenly over dough base. Top fruit with free-form pinches of reserved dough, leaving a space in the middle.

  6. Sprinkle pie with extra brown sugar and bake for 30-40 minutes or until light golden. Allow to cool a little before transferring to a serving plate.

  7. Dust lightly with icing sugar, if desired. Serve with cream or ice-cream.

  • Food
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