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Apple and rhubarb crumble pie
Apple and rhubarb crumble pie
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Fruity apple and rhubarb pie topped with a golden crunchy perfection.
Ingredients:
  • 115g (3/4 cup) plain flour, sifted
  • 100g (1/2 cup, firmly packed) brown sugar
  • 90g butter, chilled, cubed
  • 1 egg yolk
  • Melted butter, to grease
  • 2 410g cans pie apple & rhubarb (Mountain Maid brand)
  • 4 scoops good-quality vanilla ice-cream (Streets Blue Ribbon brand)
Instructions:
  • Preheat oven to 220°C. Combine flour, sugar, and butter in a food processor and pulse until mixture looks like coarse breadcrumbs. Add egg yolk and pulse until just combined. Transfer dough to a floured surface, bring it together with your hands, then shape into a flat disc. Chill in the freezer for 5 minutes wrapped in plastic.
  • Brush the melted butter onto an 18cm pie plate to lightly grease it. Spoon the pie apple & rhubarb into the greased plate and smooth the surface with the back of a spoon.
  • Take the dough out of the freezer and evenly grate it over the apple and rhubarb pie. Bake in a preheated oven for 18-20 minutes until the top is golden brown. Serve with a scoop of ice cream.

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