Apple and Rhubarb Pie

In this quintessentially English Apple and Rhubarb Pie, juicy Bramley apples and tart pink rhubarb snuggle together under a blanket of crisp pie crust pastry.

Flavoured with ginger and cinnamon, it is everything a good fruit pie should be!

Course Dessert

Cuisine English

Diet Vegan

Keyword apple recipes, rhubarb recipes, vegan desserts

Prep Time 1

Cook Time 1

Chilling Time 4

Servings

Calories 363kcal

Author Chris Mosler | Thinly Spread

Equipment

20cm/8 inch pie plate
rolling pin

Ingredients

For The Pie Crust

300 g plain, all purpose, flour
1 tsp salt
150 g vegetable shortening eg Trex cut into pieces and CHILLED
75 g vegan butter or margarine cut into pieces and CHILLED
100 ml iced water

For The Pie Filling

3 large Bramley cooking apples about 800g/28oz
4 sticks rhubarb about 300g/10oz
60 g caster sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
3 tbsp cornflour

To Finish

1 tbsp soya milk to glaze
1 tbsp caster sugar to sprinkle on top

UK Measurements - US Measurements

Instructions

Make The Pastry

Place the flour, salt and butter into a food processor and pulse briefly until it looks like breadcrumbs with some larger breadcrumbs still hanging around.
Add half the iced water and pulse briefly until clumps start to form.
Add most of the remaining iced water and pulse until the pastry begins to come together.
Press a little between your fingers, if it feels too dry and crumbly add the remaining water and pulse briefly again.
Remove from the processor, form into a ball without overworking. Cut in half, make each half into a disc, wrap in clingfilm and refrigerate for 20 minutes before using.

Make The Filling and Line The Pie Plate

Preheat oven to 180C/350F
Chop the rhubarb stalks roughly into 1 - 2cm lengths.
Lay them in a single layer in a roasting tin, sprinkle with a little sugar and cover with aluminium foil.
Roast for 10 - 15 minutes or until softened.
Remove the aluminium foil and roast for a further 5 minutes. Leave to cool.
While the rhubarb is cooling, peel and core the apples and slice them into chunks.
Lay a tea towel on a baking tray and place the apple slices on top. Cover with another tea towel.
Place the flour and spices into a large bowl and toss your apple pieces until each one has a light coating. Remove apples and put to one side.
Toss the cooled rhubarb in the remaining flour mixture.
Lightly grease a 20cm/8 inch pie plate.
On a lightly floured surface roll one disc out into a circle large enough to fit your pie dish with a slight overlap. Place in the prepared pie plate.
Roll the second disc out until large enough to cover the top of your pie.

Fill The Pie and Bake

Preheat oven to 190C/375F
Fill your pie with the prepared fruit, moisten the edge of the pastry with water, place the lid on top and press around the edge to seal. Cut off any excess pastry.
Use any leftover pie crust to decorate your pie.
Brush with milk, sprinkle with a little caster sugar.
Cut slits in the lid to allow steam to escape.
Bake on the middle shelf of the preheated oven for 30 - 40 minutes or until the pastry is brown and crisp and the fruit is cooked.
Leave to cool for 4 hours before cutting.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Please see the body of my blog post for additional tips.

Nutrition