Rustic rhubarb and berry pie

On a cold, wintry night, there’s nothing better than sitting down to enjoy a delectable feast with friends or family.



1.In a medium saucepan, combine the rhubarb, berries, apples, orange zest, sugar and vanilla. Heat gently until the berries release some of their juices, then simmer for 5-8 minutes until the rhubarb is tender.
2.Combine the cornflour and ¼ cup water, then add to the simmering fruits. Cook for a further 2 minutes until thickened and glossy. Cool completely.
3.Preheat the oven to 185°C. Dust a clean surface with a little flour and roll out the pastry into a rustic circle approximately 25cm in diameter. Lay the pastry in a 23cm loose bottom flan tin and let the sides overhang.
4.Fill with the berry mixture and lay over the overhanging pastry to create a shell. Brush the pastry with milk and sprinkle with the cinnamon sugar. Bake on a flat tray for 25-30 minutes until deep golden.
5.Serve warm with custard or cream.

The colour of this winter- inspired pie is just gorgeous and the berries add a little sweetness to the tart rhubarb. I love the fact you don’t have to be too precious with the pastry as the more rustic it looks, the better.


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