Sugar-crusted rhubarb and apple pie
Sarah Randell
Serves 6 | prep 30
mins | total time 1hr
15 mins, plus chilling
Ingredients
- 800g rhubarb
- 1 Bramley apple (about 275g)
- 200g caster sugar, plus 2-3 tbsp extra to sprinkle
- 1 medium egg, lightly beaten
For the pastry
- 150g soft butter
- 1 tbsp milk
- 250g plain flour, sifted, plus extra for dusting
- For
the pastry, tip the butter into the bowl of a food mixer with a pinch of
salt. Beat until smooth.
- Add
the milk and 50ml hand-hot water; beat for 2 minutes. Tip in the flour and
mix until combined.
- Knead
the pastry briefly on a lightly floured surface, pat into a disc; wrap in
clingfilm. Chill for 30 minutes.
- Trim
the rhubarb and cut into 2-3cm pieces. Peel and core the apple, then chop
it into bite-sized pieces. Rinse the rhubarb and mix with the apple and
sugar in a wide pan.
- Simmer
the fruit for 8-10 minutes or until starting to soften but still in
pieces. Tip the hot fruit into a sieve set over a bowl and leave to cool.
- Put
a pie funnel in the centre of a buttered 23-24cm pie dish, 3-4cm deep.
Spoon the fruit around the funnel. Preheat the oven to 200°C, fan 180°C,
gas 6.
- Roll
out the pastry on a floured surface and cut out a circle to cover the top
of your pie, with a little extra all the way round. Brush the edge of the
dish with a little of the beaten egg.
- Roll
the pastry around the rolling pin and then over the fruit; crimp the
edges.Brush the top with egg and sprinkle with the extra caster sugar.
- Bake
for 30 minutes, until golden. Meanwhile, return the fruit juice to the
pan; bubble to reduce by a third, pour into a jug and serve with the pie
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