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Sugar-crusted rhubarb and apple pie
Serves: 6
Prep time: 30 minsTotal time: 
Photograph by Jonathan Gregson
Sugar-crusted rhubarb and apple pie
Serves: 6
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
518Kcal
Fat
22gr
Saturates
13gr
Carbs
74gr
Sugars
46gr
Fibre
5gr
Protein
7gr
Salt
0.4gr
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 among others.
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 among others.
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.