Blushing Apple, Pear And Rhubarb Pie
Serves
8
Preparation
50
minutesCooking
1
hourIngredients
2 cups 2 plain flour, plus extra to dust
¾ cup ¾ icing sugar mixture, plus extra ½ cup
150 g 150 butter, chilled, chopped
½ tsp ½ ground ginger
2 2 free-range egg yolks, plus 1 whole free-range egg
2 Tbsp 2 iced water
3 3 apples (we used a mixture of Granny Smith and Pink Lady)
3 3 pears (we used Packham)
350 g 350 trimmed rhubarb stems, chopped into 3cm pieces
1 tsp 1 vanilla extract
Finely grated zest of 1 lemon
Juice of ½ lemon
¹⁄³ cup ¹⁄³ almond meal
1 Tbsp 1 raw sugar
Ice-cream, to serve.
Method
- To make the pastry, put flour, icing sugar, butter, ginger and yolks in to the bowl of a food processor and process until mixture starts to come together.
- Add water and process again, until a smooth dough comes together.
- Turn out on to a lightly floured surface and knead into a ball. Press into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
- Meanwhile, peel and core apples and pears, then dice into 2-3cm pieces. Put apples, pears, rhubarb, vanilla, zest, juice and extra icing sugar mixture in a large bowl. Toss well to coat, then transfer to a 26cm round oven dish (7-cup-capacity).
- Preheat oven to 170°C. Roll out pastry between two sheets of baking paper to create a disc about 6mm thick.
- Sprinkle apple mixture with almond meal.
- Place pastry sheet over the top, allowing excess pastry to hang over the edge of the dish. Use a small sharp knife to trim off the excess overhanging pastry, leaving a 1cm border. Press the pastry on to the edge of the dish to seal.
- Using a pair of scissors, cut a cross in the centre of the pie to allow steam to escape during baking. Lightly beat egg and brush over pastry. Sprinkle with raw sugar and bake for 1 hour, or until pastry is golden. Set aside for 15 minutes before serving with ice-cream.
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