:: Apple & Rhubarb Pie Recipe ::

Wholesome Apple & Rhubarb Pie

:: Megann’s Kitchen ::

:: apple & rhubarb pie in megann's kitchen ::

 
Growing up in the Alpine Shire of Victoria, we would frequent the snow staying in a close knit community run Lodge which my father had been visiting since he was 18 years old. Each time we stayed he would point out he helped build that bed, or put in those steps. My sister even helped make the doona covers that stayed on for decades. Sometimes it was the whole family staying there with our close friends, sometimes it was simply my father & I doing a quick weekend visit to catch the latest snowfall & in the latter years, it was just me. Either way, the entire lodge was filled with warmth, laughter & flowing wine (& schnapps) for the parents as there was always someone there that you knew. I grew up with the lodge & the people in it, so I feel very attached to it. There was one other constant in the lodge... Apple Pies.

Now, I have to admit these desserts were usually from the box from the conveniently located supermarket next door by “Sara Lee” or “Nanna’s”, but after a hard days skiing in the freezing cold there isn’t anything better to top off a meal than baked fruit & shortcrust pastry.
Nowadays each Autumn, when the apples come back into season & there is a slight chill in the air, I have a craving for Apple Pies of different varieties (+rhubarb or +blueberries) & winter spices, so I roll up my sleeves & think of snow & good times of yesteryear.

1 quantity sweet shortcut pastry (see recipe link)
8 large granny smith apples, peeled, cored & cut into wedges

1 tbsp water

1 cup rhubarb, sliced on the diagonal
¼ cup sugar

¼ cup brown sugar
1 tbsp lemon juice
1 tsp ground cinnamon

¼ tsp ground nutmeg
¼ tsp ground allspice

3 tbsp almond meal
1 egg, lightly beaten

sugar for sprinkling (optional)

Preheat the oven to 190°C (375°F). To make the filling, place the apples & water in a deep frying pan over medium heat. Cover and simmer, gently stirring the contents of the pan occasionally, for 5 minutes or until just tender. Cool completely. Stir in both sugars, lemon juice, cinnamon, nutmeng & allspice. Gently stir through the sliced rhubarb to finish the filling mixture.
Divide the pastry into two-thirds and one-third. Roll out the two-thirds portion onto a lightly floured surface of cling wrap until 3mm thick. Lift & place in a shallow 24cm (9 1/2 in) pie tin & peel off the cling wrap. Sprinkle over the almond meal and pack the apple & rhubarb mixture tightly into the pastry shell, lifting from the pan with a slotted spoon as to not gather up excess moisture.
Roll out the remaining pastry, also onto cling wrap, to fit over the top of the pie. Once in place, peel off the cling wrap. Brush the rim with water, press the edges together & trim. Finish the pastry edges by pressing the back side of a fork at even intervals. Cut several slits in the top of the pastry, brush with the egg. If you like the crunchy sugar texture on a pie, this is where you would sprinkle on your caster sugar, however we seem to like the plain buttery flakiness of the pastry. Bake for 35 minutes or until the pastry is golden and crisp.

:: apple, rhubarb & spice mixture ::

Serve: Rest your pie for about 15 minutes & serve fresh out of the oven with a generous helping of double cream or vanilla ice-cream.

Kitchen Notes: Taste your apple mixture before you add it to the pastry to see if any flavour adjustments are needed.

Pie Options:
:: Substitute 1 cup of Blueberries for the Rhubarb for "Apple and Blueberry Pie". It is super moist & juicy.
:: Substitute 1 extra Apple for the Rhubarb for "Wholesome Apple Pie", a classic favourite loved by all.

:: filling the pastry shell ::

:: pressing the edges with a fork ::

:: pie, ready to serve ::

Source: Discover DonnaHay Modern Classics Book 2 at a discount price, delivered free (RRP AU $39.95)