Sometimes we have moments of madness in the kitchen. Like last night, when at 7pm we decided it would be a good idea to whip up an apple and rhubarb pie for dessert. A crazy idea for a Wednesday night? Maybe, but it was delicious served warm with ice cream.
It’s actually a lot easier than it sounds (though we use ready-made pastry – that’s not cheating is it?). We follow our nose rather than a specific recipe for this pie. It’s really quit difficult to mess it up.
Easy apple and rhubarb pie
Bunch of rhubarb, chopped into 2cm pieces. Discard leaves (did you know they are poisonous?).
3 Granny Smith apples, peeled, cored and chopped roughly
2-3 sheets of puff pastry, thawed
- Pre-heat oven to 180 degrees celsius.
- Placed chopped fruit into saucepan, with 3 tablespoons of water. Cook on medium heat until tender. Stir occasionally to avoid sticking. Once cooked, transfer to a bowl to cool.
- Line a pie dish with pastry. Prick with a fork. Cover with baking paper and place dry rice on top of paper to weigh down pastry. Cook for 15 minutes in middle of oven.
- Remove rice and paper from pastry and discard. Using the back of a spoon push down any parts of pastry that have puffed up inside the pie dish.
- Tip your fruit filling into the pastry case.
- Cut remaining pastry into 2cm strips (seems to work best if you cut diagonally across the pastry). Criss-cross these across the top of the filling (see our finished pie picture).
- In a small bowl, lightly beat the egg and 2 tablespoons of water. Brush across pastry strips.
- Put back in the oven and cook for another 25 mins, or until pastry is golden brown and flakey.
- Serve warm with vanilla ice cream.
Have a lovely day. x.