Caramelised apple and rhubarb pie

Is there anything better than a warm pie on a cold rainy day? Or on any type of day for that matter.

  • 1 hr 30 mins preparation (plus refrigeration, cooling and standing)
  • Serves 8
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  • 80 grams unsalted butter, chopped
  • 10 medium apples (1.5kg), peeled, cored, sliced
  • ⅓ cup (75g) firmly packed brown sugar
  • 4 cups (440g) coarsely chopped rhubarb
  • ½ cup (110g) caster (superfine) sugar
  • ⅓ cup (80ml) water
  • 2 tablespoons cornflour (cornstarch)
  • 1 egg, beaten lightly
  • 1 tablespoon demerara sugar
  • 1¾ cups (260g) plain (all-purpose) flour
  • ½ cup (75g) self-raising flour
  • ⅓ cup (55g) icing (confectioners') sugar
  • 185 grams unsalted butter, chopped
  • 1 egg
  • 1 tablespoon iced water, approximately


  • 1
    Melt butter in a large frying pan; cook apples, stirring, 10 minutes or until apples soften. Add brown sugar; stir until caramelised. Remove from heat; cool.
  • 2
    Meanwhile, make pastry.
  • 3
    Bring rhubarb, caster sugar and half the water to the boil in a large saucepan. Reduce heat; simmer, covered, 5 minutes or until rhubarb is tender.
  • 4
    Blend cornflour with the remaining water; stir into rhubarb mixture. Stir over heat until mixture boils and thickens. Remove from heat; fold rhubarb mixture into apple mixture. Cool 20 minutes.
  • 5
    Grease a deep 24cm (9-inch) round springform tin. Roll three-quarters of the pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into base and side; trim edge. Refrigerate 30 minutes, with remaining pastry
    and any scraps.
  • 6
    Preheat oven to 200°C.
  • 7
    Spoon cold apple and rhubarb mixture into pastry case; brush edge with egg. Roll remaining pastry out until 3mm (⅛-inch) thick, cut into 1cm (½-inch) strips. Twist strips, place over filling in a lattice pattern; trim ends. Brush top with remaining egg; sprinkle with demerara sugar.
  • 8
    Bake pie 20 minutes. Reduce oven to 180°C/350°F; bake further 25 minutes. Stand 15 minutes.
  • 9
    Process flours, sugar and butter until crumbly. With motor operating, add egg and enough of the water to make ingredients come together. Knead dough on a floured surface until smooth. Wrap in plastic wrap; refrigerate 30 minutes.


Serve with whipped cream and ice-cream.This pie is not suitable to freeze.

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