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  • Olive Magazine

    cook with the season

    Dec 30, 2021 5 minutes
    Recipes ADAM BUSH Photographs MOWIE KAY

    Rhubarb and apple pie

    1 HOUR 20 MINUTES | SERVES 8 | EASY

    rhubarb 500g, cut into 3cm pieces
    icing sugar 4 tbsp
    cornflour 2 tbsp
    vanilla bean paste 1 tsp
    Bramley apple 1, cored and sliced
    ready-made shortcrust pastry 500g block
    plain flour for dusting
    egg 1, beaten
    demerara sugar 2 tbsp
    cream, custard or ice cream to serve

    1 Heat the oven to 200C/fan 180C/gas 6. Tip the rhubarb into a baking tray and toss with 2 tbsp of the icing sugar. Cover tightly with foil and roast for 15 minutes until just beginning to soften. Tip the remaining icing sugar into a bowl with the cornflour, vanilla, apple and rhubarb. Toss gently and set to one side.

    Cut off a third of the pastry and put aside. Roll out the remaining pastry on a lightly floured worksurface to the thickness of a £1 coin. Use/2cm deep), ensuring it fits into the corners. Trim the edges to leave 1cm of overhanging pastry, then chill.

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