Guest chef

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook.

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Sugar-crusted rhubarb and apple pie

  • Serves 6
  • Prep 30 mins
  • Total time 1hr 15 mins, plus chilling
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Sugar-crusted rhubarb and apple pie
Sugar-crusted rhubarb and apple pie

step by step

  • 1For the pastry, tip the butter into the bowl of a food mixer with a pinch of salt. Beat until smooth.
  • 2Add the milk and 50ml hand-hot water; beat for 2 minutes. Tip in the flour and mix until combined.
  • 3Knead the pastry briefly on a lightly floured surface, pat into a disc; wrap in clingfilm. Chill for 30 minutes.
  • 4Trim the rhubarb and cut into 2-3cm pieces. Peel and core the apple, then chop it into bite-sized pieces. Rinse the rhubarb and mix with the apple and sugar in a wide pan.
  • 5Simmer the fruit for 8-10 minutes or until starting to soften but still in pieces. Tip the hot fruit into a sieve set over a bowl and leave to cool.
  • 6Put a pie funnel in the centre of a buttered 23-24cm pie dish, 3-4cm deep. Spoon the fruit around the funnel. Preheat the oven to 200°C, fan 180°C, gas 6.
  • 7Roll out the pastry on a floured surface and cut out a circle to cover the top of your pie, with a little extra all the way round. Brush the edge of the dish with a little of the beaten egg.
  • 8Roll the pastry around the rolling pin and then over the fruit; crimp the edges.Brush the top with egg and sprinkle with the extra caster sugar.
  • 9Bake for 30 minutes, until golden. Meanwhile, return the fruit juice to the pan; bubble to reduce by a third, pour into a jug and serve with the pie.
  • Photograph by Jonathan Gregson

Get ahead

Make up to the end of step 8 a few hours ahead; chill.

You will need

  • 800g rhubarb
  • 1 Bramley apple (about 275g)
  • 200g caster sugar, plus 2-3 tbsp extra to sprinkle
  • 1 medium egg, lightly beaten

For the pastry

  • 150g soft butter
  • 1 tbsp milk
  • 250g plain flour, sifted, plus extra for dusting

+ Nutritional Information