Rhubarb and apple pie
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Ingredients
- 500g rhubarb, cut into 3cm pieces
- 4 tbsp icing sugar
- 2 tbsp cornflour
- 1 tsp vanilla bean paste
- 1 Bramley apple, cored and sliced
- 500g block ready-made shortcrust pastry
- plain flour, for dusting
- 2 tbsp demerara sugar
- cream, custard or ice cream, to serve
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Tip the rhubarb into a baking tray and toss with 2 tbsp of the icing sugar. Cover tightly with foil and roast for 15 minutes until just beginning to soften. Tip the remaining icing sugar into a bowl with the cornflour, vanilla, apple and rhubarb. Toss gently and set to one side.
- STEP 2
Cut off a third of the pastry and put aside. Roll out the remaining pastry on a lightly floured worksurface to the thickness of a £1 coin. Use a rolling pin to drape into a 20cm loose-bottomed, straight-sided metal tin (3½cm deep), ensuring it fits into the corners. Trim the edges to leave 1cm of overhanging pastry, then chill.
- STEP 3
Roll out the remaining pastry to a square 3cm bigger than the tin, then cut into 4cm-thick strips. On a piece of baking paper, use the strips to make an overlapping lattice pattern, then chill.
- STEP 4
Tip the apple and rhubarb into the pastry case and brush the edges with beaten egg. Carefully lay over the lattice and press to seal. Use a small knife to trim any excess, then use your thumbs to crimp all around the edges. Brush everything with more beaten egg, then sprinkle over the demerara sugar.
- STEP 5
Bake for 45 minutes until the pastry is a deep golden brown. Cool in the tin for 15 minutes before cutting into wedges and serving with cream, custard or ice cream.
