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Apple and rhubarb high pie
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Prep Time:
180 minutes
Cook Time:
85 minutes
Total Time:
265 minutes
Delicious apple pie topped with spiced swirls.
Ingredients:
  • 1.5kg Granny Smith apples, peeled, cored, quartered
  • Squeeze of lemon juice
  • 70g ( cup) caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 40.00 gm water
  • 500g rhubarb
  • 1 egg, lightly whisked
  • 17.20 gm demerara sugar
  • Double cream, to serve
  • 450g (3 cups) plain flour
  • 80g (1/2 cup) icing sugar mixture
  • 225g butter, chilled, chopped
  • 80ml ( cup) iced water, plus extra, if needed
  • 2.50 gm ground cinnamon
Instructions:
  • Preheat oven to 180C/160C fan forced. Prepare a 20cm springform pan by lining the base with parchment paper and spraying the sides with oil.
  • Slice the apple thickly and soak in a bowl of water with lemon juice. Transfer drained apples to a wide saucepan. Sprinkle with sugar, add vanilla bean and seeds, then pour water over. Simmer covered on low heat for 5 minutes until apples are tender. Add rhubarb and cook for an additional 3 minutes. Increase heat, cook for 2 more minutes until liquid evaporates. Drain and cool to room temperature.
  • Make the pastry by blending flour, icing sugar, and butter in a food processor until it looks like fine breadcrumbs. Then, add water and blend until the dough forms small clumps (adding more water if needed). Transfer the mixture onto a work surface and gently shape it into a cohesive dough.
  • Divide the dough into 3 equal portions, setting aside 2 portions. Take the remaining portion and divide it in half. Roll out one half between 2 sheets of baking paper to create a 20cm disc. Line the base of the prepared pan with the pastry, gently pressing it into the edges. Roll out the other half between baking paper to form a 20cm disc. Transfer it to a cutting board and place both the pan and board in the fridge to rest for 30 minutes.
  • Roll out one piece of pastry between two sheets of baking paper to a 22cm square. Sprinkle 1/2 tsp cinnamon over the pastry. Roll the pastry tightly into a log. Repeat with the second piece of pastry and cinnamon. Trim the ends of the logs, then cut into 7mm-thick slices. Line the side of the pan with the slices, layering them neatly until the side is fully covered. Fill any gaps with extra dough to seal.
  • Prepare the crust by lining it with baking paper and filling it with pastry weights or rice. Bake for 10 minutes, then remove the paper and weights. Continue baking for another 15 minutes or until it's a light golden brown. Let it cool completely at room temperature before using.
  • Take the apple mixture and fill the pan. Allow the pastry disc to soften slightly by taking it out of the fridge. Brush the top of the pastry case with egg. Place the pastry disc on top and press to seal. Brush with more egg, sprinkle with demerara sugar, then bake until golden for about 45 minutes. Let it cool in the pan for 15 minutes. Serve with cream.

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