If you're a rhubarb fan like me, this apple and rhubarb combination with a hint of orange and cinnamon is a treat. I love this pie hot with custard, or cold, eaten with my fingers.
|300 g||Plain flour (Main)|
|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 (Main)|
|1 bunch||Rhubarb, (or 5 stalks) rhubarb, washed and sliced (Main)|
|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.
- Preheat the oven to 180C.
- To make the filling, melt the butter in a saucepan, add the apples and stir over medium heat 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 to cool until needed.
- 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 cooled 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.