Rhubarb and apple pie
- Adam Bush
Published: December 21, 2021 at 2:59 PM
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Serves 8
Easy
Total time: 1 hr and 20 mins
A star rating of 5 out of 5.1 ratingRate
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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
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Make this rhubarb and apple pie and serve with a dollop of ice cream or a jug of our homemade custard.
Then check out our classic apple pie, apple and rhubarb crumble, cherry pie and more indulgent dessert recipes. Also browse more seasonal apple recipes, such as out apple pie samosas, apple turnovers, apple tart, apple strudel and tarte tatin.
Ingredients
Nutrition
-
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
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2 tbsp demerara sugar
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cream, custard or ice cream
to serve
Nutrition: per serving
- kcal376
- fat20.3g
- saturates7.5g
- carbs41.1g
- sugars14.8g
- fibre3.5g
- protein5.4g
- salt0.4g
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Method
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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.
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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.
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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.
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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.
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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
Authors
Adam BushDeputy food editor
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