Deep dish apple and rhubarb pie

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

  • 2 hrs cooking
  • Serves 8
  • Print


Deep dish apple and rhubarb pie
  • 5 large (1kg) apples, peeled, cored, thickly sliced
  • 1/3 cup (75g) caster sugar
  • 1 vanilla bean, split lengthways
  • 500 grams trimmed rhubarb, coarsely chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons almond meal
  • 1 egg, beaten lightly
  • 1 tablespoon demerara sugar
Almond pastry
  • 2½ cups (375g) plain (all-purpose) flour
  • ½ cup (60g) almond meal
  • 1 cup (160g) icing (confectioners') sugar
  • 250 grams (8oz) cold butter, chopped
  • 2 egg yolks
  • 1 tablespoon iced water, approximately


Deep dish apple and rhubarb pie
  • 1
    Combine apple, caster sugar, ½ cup (125ml) water and one half of the vanilla bean in a large saucepan over high heat, cover; bring to the boil. Reduce heat to low; cook for 10 minutes or until apple is tender. Stir in rhubarb; cook, covered, for a further 3 minutes or until rhubarb is soft. Drain well. Transfer fruit mixture to a medium bowl; stir in juice. Cool.
  • 2
    Make almond pastry.Scrape seeds from remaining half of vanilla bean. Process flour, almond meal, icing sugar and butter until crumbly. Add egg yolks, vanilla seeds and the water, a little at a time, processing until ingredients just come together. Knead on a floured surface until smooth. Enclose in plastic wrap; refrigerate for 30 minutes.
  • 3
    Preheat oven to 180°C.
  • 4
    Roll two thirds of the pastry between sheets of baking paper until large enough to line a deep 24cm (9½in) pie dish. Lift pastry into dish, press into base and side; trim edge. Refrigerate for 30 minutes.
  • 5
    Line pastry with baking paper; fill with dried beans or rice. Place on an oven tray; bake for 20 minutes. Remove paper and beans; bake for a further 15 minutes or until browned lightly. Cool.
  • 6
    Sprinkle almond meal evenly over base of pastry case. Spoon fruit mixture into pastry case. Brush edge of pastry case with a little egg. Roll remaining pastry between sheets of baking paper until 5mm (¼in) thick. Cut 1.5cm (¾in) wide strips from pastry; arrange strips in a lattice pattern over filling. Trim edges, pressing to seal. Brush pastry with remaining egg; sprinkle with demerara sugar.
  • 7
    Bake pie for 35 minutes or until browned lightly. Stand for 10 minutes before serving. Serve warm or at room temperature.


The pastry case can be made a day ahead; store in an airtight container.

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