Beetroot, Rhubarb & Apple Pie

Place flours, 1/3 cup sugar and a pinch of salt into a food processor. Pulse to combine. Add butter and process until mixture resembles breadcrumbs. Whisk 1 egg with 1 tbs cold water. With motor running, gradually add egg mixture until pastry comes together in a ball. Transfer to a lightly floured bench and knead lightly until smooth. Halve dough and wrap each piece in plastic wrap. Chill for 20 minutes.

Meanwhile, coarsely grate beetroot into a bowl. Cut apple crossways into 5mm-thick slices. Combine rhubarb, apple and beetroot. Add cinnamon and remaining sugar. Stir to combine.

Heat a large frying pan over medium heat. Add apple mixture and cover. Cook for 5 minutes or until softened.

Meanwhile, mix cornflour with lemon juice and 2 tbs water. Add to pan and cook, stirring, for 2 minutes or until thickened. Cool.

Preheat oven to 200°C. Lightly grease a 22cm pie tin. Roll out one pastry portion to a 3mm-thick, 30cm-diameter circle on a lightly floured bench. Lift into tin, gently pressing into corners. Spoon in apple filling. Whisk remaining egg and brush pastry edge.

Roll out remaining pastry. Cut into strips. Lay strips over the filling, overlapping but leaving some spaces between to allow steam to escape. Press edges together to seal. Brush top with egg and sprinkle with sugar.

Place pie on a baking tray. Bake for 45 minutes or until golden brown. Serve drizzled with cream.