This delicious and seasonal pie is quick to make and wrapped in a delicious homemade pastry.
Pastry
- 280g plain flour
- 140g unsalted butter
- 80g golden caster sugar
- ½ tsp salt
- 3 egg yolks
- 1 whole egg for egg-washing
- Demerara sugar for sprinkling
Filling
- 400g apples, peeled and cut into cubes
- 180g caster sugar
- 200g rhubarb, cut into chunks
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp salt
- 25g cornflour
1. To make the pastry, mix ingredients except eggs and demerara in a stand mixer until it resembles breadcrumbs.
2. Add egg yolks and mix until it becomes dough. Flatten and chill for an hour.
3. Mix filling ingredients except cornflour in a bowl. Massage sugar into fruit to blend flavours.
4. Preheat oven to B4 / 180°C.
5. Roll out two-thirds of the dough and place it over the buttered dish. We used the AGA Portmeirion Pie Dish, which is versatile and perfect for oven-to-table serving.
6. Add cornflour to the fruit mixture and pour into the pastry base. Roll out the remaining pastry, place on top, and brush with egg wash. Pierce a small slit in the centre of the pie top to let steam escape.
7. Sprinkle demerara sugar over it. Bake for 50 minutes or until golden brown.
8. Let it rest for 20 minutes, then serve warm with cold cream or custard.
