Preparation time is 30minutes
Cook time is 50minutes
Total time is 1hours 20minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
12 Ingredients
- 3 cup plain flour
- 1 cup icing sugar
- 225grams unsalted butter, cubed
- 40grams unsalted butter
- 8 apples, peeled, cored, sliced
- 1 bunch rhubarb, washed, trimmed and sliced
- 1teaspoons ground cinnamon
- 1-2tablespoons water, iced
- 1 egg
- 1/2 cup caster sugar (for filling)
- 2tablespoons almond meal
- 2 cups vanilla custard (to serve)
Method
Step 1 of 6
Pastry: Place flour, butter and icing sugar into a food processor and process until mixture resembles fine breadcrumbs.
Step 2 of 6
Add egg and 1-2 tablespoons of iced water. Process until dough forms into a smooth ball. Remove and wrap in plastic. Refrigerate for 30 minutes to chill. You can store pastry in the freezer for up to 3 months. Fillings:
Step 3 of 6
Preheat oven to 180°C. Melt the butter in a frying pan over low heat. Add rhubarb, apple, caster sugar and cinnamon. Cook for 3-4 minutes until apple softens. Transfer to a bowl. Sprinkle with almond meal. Cool.
Step 4 of 6
Divide pastry in half and roll out 1 portion on a lightly floured work surface to fit a 24cm pie dish. Carefully transfer pastry into the dish and trim excess and reserve. Add the fruit filling to the pastry.
Step 5 of 6
Roll out remaining pastry and using a fluted cutter cut into 1.5cm wide strips. Moisten edge of base pastry with a little water. Lay strips over the top of the filling, weaving, to make a lattice. Press edges to seal. Re-roll pastry and cut out leaf shapes. Add to lattice to decorate. Brush with milk and scatter over caster sugar.
Step 6 of 6
Bake pie for 45 minutes until pastry is golden. Serve with custard.
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