Double Crusted Apple & Rhubarb Pie

Pair fresh sliced rhubarb with sliced Granny Smith apples to create this rhubarb-apple pie.
Richard Whitbread
1H 25M




Preheat oven to 190C (170C fan forced). Lightly grease a deep 25cm pie dish. Take one portion of the pastry and remove about a ½ cup press around the edges of the pie dish to make a rim. Brush with beaten egg. Set the remaining portion of this half aside.


Take the other half portion and roll to a circle, about 40cm across, transfer to the pie dish, using to line the base and sides of the dish, covering the pastry rim. Chill for 10 min.


In a large bowl combine apples, rhubarb, sugar, orange zest, cornflour and dried cranberries. Place mixture into the dish lined with pastry. Brush the edge of the pastry with beaten egg. Roll remaining pastry to about 25cm and transfer to the top of the pie to enclose the fruit. Trim excess pastry and crimp the edges to seal.


Brush with beaten egg and sprinkle over demerara sugar. Cut 2 slits on top to allow steam to escape.  Place into oven and cook for 55-60 min or until pastry is golden brown. It the crust starts to darken after half an hour place foil around the edges.
Cool slightly before cutting. Serve with custard or vanilla ice cream.

Place 3 cups plain flour, 2/3 cup icing sugar and 250g butter into a food processor. Process for 30 sec. Add 3 egg yolks and 2-3 tablespoons water and process until the mixture comes together. Knead for 30 sec. Divide into 2, flatten slightly and wrap each in plastic wrap and chill in fridge for 30 min.

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