Apple and Rhubarb Pie
(Apple and Rubarb Pie) Recipe

Origin: Britain Period: Traditional

Ingredients

400g shortcrust pastry
2 large cooking apples (Bramleys are best), chopped, stewed, and cooled
100g rhubarb, cut into 2cm lengths and stewed with a little honey until soft then cooled
sugar, to taste
caster sugar to serve

Apple and Rhubarb Pie
(Apple and Rubarb Pie) Preparation:

Method:

Divide the pastry into two halves. Roll out one half on a lightly-floured work surface so that it's large enough to cover a 20cm pie dish. Trim the edges then combine the stewed apples and stewed rhubarb and use to fill the pie. Add sugar to taste then roll out the other half of the pastry until it's large enough to cover the pie. Moisten the edges of the bottom pastry half with water then lift the newly-rolled piece and use to cover the pie. Press down the pastry edges to seal with a fork then trim-off any excess.

Prick all over the top of the pie with a fork then transfer to an oven pre-heated to 200°C and bake for about 25 minutes, or until the pastry is lightly golden. Allow to cool for a few minutes, transfer to a serving plate then dust with a little caster sugar and serve.

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Welcome to the Celtnet Recipes Page for Apple and Rubarb Pie

Apple and Rhubarb Pie(Apple and Rubarb Pie) Recipe

Origin: Britain Period: Traditional

Ingredients

Apple and Rhubarb Pie(Apple and Rubarb Pie) Preparation:

Method:

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