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Rhubarb and apple pie
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Prep Time:
70 minutes
Cook Time:
35 minutes
Total Time:
105 minutes
Exciting and flavorful vibrant tart that will leave you speechless!
Ingredients:
  • 312.50 ml plain flour
  • 90g unsalted butter, chilled, chopped
  • 40.00 gm caster sugar
  • 1 egg yolk
  • 20.60 gm milk
  • 20.00 gm raw sugar
  • Vanilla ice-cream, to serve
  • 1 bunch (15 stalks) rhubarb, trimmed, cut into 4cm pieces
  • 1 large granny smith apple, cored, peeled, quartered, finely chopped
  • 70.95 gm caster sugar
  • 5.00 gm cornflour
Instructions:
  • In a food processor, blend flour, butter, and caster sugar until mixture looks like fine breadcrumbs. Add egg yolks and 1 tablespoon cold water, and process until the dough just starts to come together. If needed, add an additional 2 teaspoons cold water. Remove dough and gently knead on a floured surface until smooth. Form into a disc, wrap in plastic wrap, and chill in the refrigerator for 1 hour until firm.
  • Preheat your oven to 200°C (180°C fan-forced).
  • Prepare the filling by placing the rhubarb, apple, sugar, and cornflour in a large bowl and tossing until well combined.
  • Spread the filling evenly into a 3cm-deep, 23cm round glass or ceramic pie dish. Roll out the pastry between 2 sheets of baking paper until it's large enough to cover the dish. Gently place the pastry over the filling and press the edges to seal. Trim off any excess pastry.
  • Make a small cross on top of the pastry using a sharp knife. Brush with milk and sprinkle with raw sugar. Bake until golden, about 35 minutes. Serve alongside a scoop of ice cream.

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