Apple and rhubarb pie

This glorious fruity pie with its thick, buttery crust is perfect for Winter weekends at home.
Apple and rhubarb pieWoman's Day
1H 5M



1.In a food processor, pulse flour, sugar, butter and zest together until mixture resembles breadcrumbs. With motor running, add yolks and enough water for mixture to form a ball. Flatten slightly, wrap in plastic wrap and chill for 30 minutes.
2.Meanwhile, in a large frying pan, combine apples, rhubarb and 1/4 cup of extra sugar. Cook on medium heat 4-5 minutes, until fruit begins to soften. Cool. Preheat oven to moderate, 180°C.
3.Roll two-thirds pastry out between 2 sheets baking paper until 3-4mm thick. Line pie plate with pastry, trimming edges. Chill 15 minutes. Roll out remaining pastry between 2 sheets baking paper. Cut into 1cm-wide strips.
4.Spoon cooled fruit mixture into pastry case. Crisscross pastry strips on top to create lattice. Press edges to seal and trim excess pastry. Brush with egg-white. Sprinkle with remaining extra sugar.
5.Bake 35-40 minutes, until pastry is golden. Cool in pan 5 minutes. Serve with ice-cream or custard.

Store in fridge in an airtight container.


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