Apple & Rhubarb Pie
Colourful, tart, sweet and warm – everything that you would want on a cold winter’s day. Pair this homemade Rhubarb & Apple Pie with Coyo Vanilla Bean Coconut Ice Cream to cut through the slightly tart rhubarb.
Recipe by: @fooddesignstudio
Serves: 8 People | Time: 1 hour | Vegetarian
Spelt Shortcrust Pastry
- 100g unsalted butter, chopped into small cubes
- 200g Bob’s Red Mill Spelt Flour
- 1 teaspoon salt
- 8 tablespoons of ice-cold water
- 1 egg, lightly beaten
- 1 bunch rhubarb (approx 6 stems), diced into 1 cm thick cubes
- 3 large green apples, peeled, cored and diced into 1cm thick cubes
- 2 tablespoons Chef’s Choice Rose Water
- 2 tablespoons maple syrup
- Zest of 1 orange
- Juice from 1 orange
- Coyo Vanilla Bean Coconut Ice Cream
- Preheat oven to 180 degrees bake and grease a large round pie dish with butter.
- In a large mixing bowl, add the chopped butter and spelt flour. Use a fork to work the flour into the butter until it resembles breadcrumbs. Add the salt and continue to mix.
- Add in half of the water and mix the dough using your hands. If the dough is too dry, add an extra tablespoon of water. The aim is to form a smooth ball of dough.
- Dust a large flat surface with flour and roll the dough out into a large even circle. Your circle will need to be larger than your dish, allowing for the sides to be bought up around the dish and a lattice design for the top of the pie
- Press the pastry in and around your dish using your fingers. Cut away any pastry overhangs and save these for the lattice design.
- Prick the pastry base with a fork five times, line with greaseproof paper and fill with uncooked rice. Blind bake the base in the oven for 10 minutes.
- Remove from the oven and allow to cool whilst you prepare the filling. Leave the oven at 180 degrees to bake.
- Add the filling ingredients to a medium-sized saucepan over a low-medium temperature and bring to a simmer.
- Stir every few minutes to prevent the fruit from sticking to the bottom of the saucepan. Simmer and stir for 10 minutes or until the fruit has softened evenly throughout.
- Pour the filling into the pie and spread it out evenly with a spoon. Roll the remaining dough out and cut it into even strips to form the lattice. Carefully weave the lattice in and out of each other on the top of the pie filling.
- Brush the lattice with a lightly beaten egg and bake in the oven for 30 minutes or until golden brown.
- Enjoy with Coyo Vanilla Bean Coconut Ice Cream to cut through the tartness of the rhubarb.
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