Sugar-crusted rhubarb and apple pie
Serves 6 | prep 30 mins | total time
Sugar-crusted rhubarb and apple pie
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Serves 6 | prep 30 mins | total time
Rate
Nutritional information (per serving)
Calories
518Kcal
Fat
22gr
Saturates
13gr
Carbs
74gr
Sugars
46gr
Fibre
5gr
Protein
7gr
Salt
0.4gr
Ingredients
- 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
Step by step
Get ahead
Make up to the end of step 8 a few hours ahead; chill.
- For the pastry, tip the butter into the bowl of a food mixer with a pinch of salt. Beat until smooth.
- Add the milk and 50ml hand-hot water; beat for 2 minutes. Tip in the flour and mix until combined.
- Knead the pastry briefly on a lightly floured surface, pat into a disc; wrap in clingfilm. Chill for 30 minutes.
- Trim 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.
- Simmer 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.
- Put 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.
- Roll 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.
- Roll 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.
- Bake 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.
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