My ex-hippy parents were bordering on becoming self sufficient gardeners as i was growing up in the small Adelaide Hills town of Balhannah in the 80’s. Along with their full-time jobs they maintained a few acres of fruit trees and vegetable patches with an abundance of just about everything. Rhubarb was one of the wonderful things they grew, and i have fond memories of homegrown apple and Rhubarb stewed and made into many things, or eaten just as is (cooked that is). This Rhubarb and Apple Pie is a great way to showcase the wonderful thing that is Rhubarb.
Now from memory i think the leaves are toxic, so don’t go eating them, the edible part is the red stalk. Also you must not eat it raw. Not that you’d want to. Rhubarb needs some sugar, how much you add is up to you, i like it quite tart, so this recipe is not too sweet. Add more if you like.
The consistency can be quite mushy, so if you have Arrowroot/Tapioca Flour, use that instead of the Plain Flour as thickener. If you use plain flour, use only enough of the extra water to make a smooth paste, you want the Apple Rhubarb filling to be thick.
This is my go-to shortcrust pastry recipe, it’s super easy and a winner every time. Thankyou Margaret Fulton.
The diagram of how to make lattice comes from a recipe book titled “New York Cult Recipes”Marc Grossman”. There are several ways to do the lattice, do a google search to look for alternative patterns.
- 200 grams Rhubarb Stalks, cut into 4cm lengths
- 400 gram can of Apple Pie Filling (or prepare your own peeled cooked apple pieces)
- 1/3 Cup Water
- 2 Tablespoons Plain Flour
- 3 Tablespoons Water, Extra
- 120 grams Unsalted Butter, cut into cubes
- 2 Cups Plain Flour
- 4 Egg Yolks
- 4 Tablespoons Sugar
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 3 Tablespoons Iced Water
- 1 egg white with 1 Tablespoon water, whisked well -or- 1 Tablespoon cream
- 2 Tablespoons White Sugar
- Rub the butter into the flour until the mixture looks like fine breadcrumbs.
- Add the Sugar, Salt, Vanilla, Egg Yolks and Iced Water.
- Stir with a metal spoon, knife or spatula until just combined. Press mixture into a rough ball.
- On a well-floured surface, knead lightly into a dough using the heel of your hand.
- Divide into halves, and press each into a disc shape, cover with gladwrap and refrigerate for at least 20 minutes.
- Once chilled, roll out pastry to the required size on a lightly floured surface.
- Line the 20-22cm flan tin with the pastry, pressing into the sides. Be careful not to stretch the pastry once it has been rolled as this will cause shrinkage in the oven.
- Preheat the oven to 190 degrees Celsius, Fan Forced.
- Trim off the overhanging edges with a knife. Lightly prick the base several times with a fork.
- Place in Freezer for 10 minutes to chill.
- Place baking paper in the chilled pastry base with baking beads on top to weigh it down (or dried rice).
- Bake in preheated oven for 10 minutes.
- Remove from oven, remove beads and baking paper. Reduce oven heat to 180 degrees Celsius
- Bake again for about 5 minutes until crust is golden (do not brown)
- Pastry base is ready to fill.
- Place Rhubarb pieces, Water and Sugar in a covered medium saucepan over medium heat. Cook until Rhubarb has softened and stewed.
- Add the apple, stir to combine and continue to cook.
- Stir the Plain Flour with just enough of the extra water and until a smooth paste forms. Add this mixture to the hot Apple Rhubarb mixture and stir through. Cook until Apple Rhubarb filling has thickened.
- Set to cool a little while before you place into the pie case. Smooth down surface with a spatula.
- Preheat the oven to 180 degrees Celsius, Fan Forced.
- Roll out the other disc of dough into a circle larger than the pie surface.
- Cut entire pastry round into equal width strips about 1.5-2cm wide.
- Once all the lattice is laid, pinch in at the sides and trim off the excess.
- Lightly coat the pastry lattice with cream using a pastry brush (or you can use an egg white beaten with a little water to make a shiny glaze) and then evenly coat the whole pie surface with 2 Tablespoons white sugar.
- Bake in well preheated oven for 30-40 minutes until lattice top is golden brown and Pie Filling has cooked and looks set.
- Dust with Icing Sugar to serve.