Olive Magazine
Two black bowls filled with a slab of rhubarb pie and a side of vanilla ice cream

Rhubarb and apple pie

Published: December 21, 2021 at 2:59 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

Celebrate tangy, vibrant rhubarb in this fruit pie with latticed shortcrust pastry. Serve with cream, custard, ice cream (or all three!) for a hearty winter pud

Nutrition:
NutrientUnit
kcal376
fat20.3g
saturates7.5g
carbs41.1g
sugars14.8g
fibre3.5g
protein5.4g
salt0.4g
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Make this rhubarb and apple pie, then check out our classic apple pie, rhubarb crumble, cherry pie and more indulgent dessert recipes. Serve with a dollop of ice cream or a jug of our homemade custard.

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.

Find more seasonal rhubarb recipes

Rhubarb and ginger upside-down cake
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