Apple & Rhubarb Pie

9 Ingredients

Number of servings

6

1 1/2 cup plain flour
1tablespoons cornflour
125grams butter, chopped
2tablespoons eggs
1 bunch rhubarb, trimed, cut into 2 cm pieces (to serve)
1tablespoons white sugar
2tablespoons almond meal
2 granny smith apples, peeled, cored, thinly sliced
6 scoop vanilla ice cream (to serve)

The pastry can be made to the end of Step 1 and kept in the fridge for 3 days or frozen for 1 month. Wrap well in plastic and label. Defrost before using.

Method

Step 1 of 4

Process flours in a food processor for 30 seconds until combined. Add butter and process until mix forms into fine breadcrumbs. Add 1 egg and process until mixture comes together. Turn onto a lightly floured surface and knead until smooth. Press dough together to form a 3cm-thick round disc. Cover in plastic wrap and refrigerate for 30 minutes.

Step 2 of 4

Meanwhile, preheat oven to 200°C. Spread rhubarb onto a baking tray lined with baking paper. Sprinkle with sugar. Bake for 10 minutes or until tender. Cool.

Step 3 of 4

Place a large baking tray into the oven. Roll out dough between 2 sheets of baking paper until 3mm thick and about 35cm round. Leave pastry on baking paper. Sprinkle over almond meal leaving a 5cm border. Combine apple and rhubarb in a bowl. Pile onto almond meal. Fold pastry over filling towards centre. Whisk remaining egg and brush over pastry. Sprinkle with sugar. Transfer pie to baking tray.

Step 4 of 4

Bake for 30 minutes or until pastry is golden and cooked through. Cut into wedges and serve with ice cream.