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Printable version Printable version with picture
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Ingredients- 1kg rhubarb, cut into 5cm chunks
- 2 Cortland apples, peeled, cored and chopped
- 150g soft light brown sugar
- 340g plain flour
- 180g firm butter, diced
- ½ teaspoon ground cinnamon
- 3 tablespoons caster sugar
- 1 large egg yolk
- 1 tablespoon semolina
- 1 medium egg, beaten to glaze
- brown sugar for sprinkling
Preparation- Put the rhubarb and apple into a pan with 2 tablespoons sugar. Cook over a low heat until the rhubarb and apple is slightly tender but still holds its shape. This will only take a few minutes so don't leave the pan unattended. Carefully strain the fruit and discard any juices. Leave to cool.
- Put the flour in a food processor with the butter and a pinch of salt. Whizz until it resembles breadcrumbs. Tip into a bowl. Stir in the cinnamon and caster sugar.
- Whisk the egg yolk with 4 tablespoons ice-cold water. Sprinkle two-thirds of the liquid over the flour and using a flat-bladed knife, bring together until it forms clumps. Sprinkle the remaining egg mixture over any dry bits. Bring together the clumps with your fingers. Turn out and knead lightly and briefly until smooth. Wrap in cling film and chill for 20 minutes.
- Roll out two-thirds of the pastry on a lightly floured worktop to a 3mm thickness. Use to line a 3-4cm deep, 24cm round pie dish. Prick the base with a fork and sprinkle over the semolina. Pile the filling on top, sprinkling with the rest of the brown sugar, mounding slightly in the centre.
- Roll out the remaining pastry into a circle with a 3mm thickness. Brush the edges of the pastry in the dish with water, cover with the pastry lid and seal. Trim the excess with a sharp knife and crimp or seal with a fork. Brush with the beaten egg and chill for 30 minutes.
- Heat the oven to 190ºC (170ºC fan oven) gas mark 5. Brush the top of the pie with more beaten egg and sprinkle with brown sugar. Bake for 30-40 minutes until the pastry is golden brown and the filling is bubbling.
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