Blushing Apple, Pear And Rhubarb Pie

There's more to this apple pie than meets the eye – with pear and rhubarb making it thrice as nice
By Elle Vernon
Photography Andre Martin • Styling & Photo Chef Elle Vernon
Blushing Apple, Pear And Rhubarb Pie

Blushing Apple, Pear And Rhubarb Pie

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  • 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.


  • 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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Market tips...

Repurpose the leftover dough

Gather the offcuts into a ball and roll out thinly. Use a small round cookie cutter to cut out discs. Arrange on an oven tray, brush with egg, scatter with raw sugar and bake for 10-15 minutes at 170°C, or until golden. Set aside to cool then dust with icing sugar. Serve with your morning cuppa.

Save the peel

Pop the apple and pear peelings in the pot when you make your pumpkin soup. They will add nutrients to your soup and, once blended, you’ll have no idea they are in there, except for the subtle natural sweetness they’ll provide.
So good!

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