Apple and rhubarb pie

This glorious fruity pie with its thick, buttery crust is perfect for winter weekends.

  • 1 hr 30 mins cooking
  • Serves 8
  • Print


Caramelised apple and rhubarb pie
  • 10 (1.5kg) apples, peeled, cored, thickly sliced
  • 80 gram unsalted butter, chopped
  • 1/3 cup (75g) firmly packed brown sugar
  • 4 cup (440g) coarsely chopped rhubarb
  • 1/2 cup (110g) caster sugar
  • 1/3 cup (80ml) water
  • 2 tablespoon cornflour
  • 1 egg, beaten lightly
  • 1 tablespoon demerara sugar
  • 1 3/4 cup (260g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/3 cup (55g) icing sugar
  • 185 gram unsalted butter, chopped
  • 1 egg
  • 1 tablespoon iced water


Caramelised apple and rhubarb pie
  • 1
    Melt butter in a large frying pan. Stir apple over heat for about 10 minutes or until apples soften. Add brown sugar; stir until caramelised. Remove from heat; cool.
  • 2
    Meanwhile, make pastry. Process flours, sugar and butter until crumbly. With motor operating, add egg and enough of the water to make ingredients come together. Turn dough onto a floured surface; knead gently until smooth. Enclose pastry in plastic wrap and refrigerate 30 minutes.
  • 3
    Place rhubarb, caster sugar and half the water in a large saucepan. Bring to the boil. Reduce heat and simmer with lid on for about 5 minutes or until rhubarb is tender. Blend cornflour with the remaining water and stir into rhubarb mixture. Stir over heat until mixture boils and thickens. Remove from heat, then fold into apple mixture. Cool 20 minutes.
  • 4
    Grease a deep round 22cm closed springform pan. Roll three-quarters of the pastry between sheets of baking paper until large enough to line pan. Ease pastry into pan, press into base and side; trim edge. Refrigerate 30 minutes, along with remaining pastry and any scraps.
  • 5
    Preheat oven to 200°C.
  • 6
    Spoon cold apple and rhubarb mixture into pastry case and brush edge with egg. Roll remaining pastry out into a 3mm thickness and cut into 1cm strips. Place strips over filling in a lattice pattern; trim ends. Brush top with remaining egg and sprinkle with demerara sugar.
  • 7
    Bake pie 20 minutes. Reduce oven temperature to 180°C; bake a further 25 minutes. Stand 15 minutes.

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