This little pie is another recipe I made whilst spending my weekend at my Dad’s country Victorian farm. From his bountiful veggie garden I was able to pick a lovely bunch of rhubarb and what better way to use it than in an apple and rhubarb pie. I made miniature pies in a small pie maker for convenience, however it would be beautiful as one large oven baked pie. This recipe makes 4 small pies or 1 large one.
What you’ll need
1 bunch rhubarb
3 tablespoons sugar
2 teaspoons vanilla extract
1 cup orange juice
½ teaspoon mixed spice
2 sheets shortcrust pastry
What to do
Preheat oven to 180 degrees Celsius. Prepare the rhubarb by washing it well and peeling off the outside stringy layers, then cut into 2cm pieces. Chop your apples into small segments. Place the rhubarb, apples, sugar, vanilla, juice and mixed spice into a saucepan and simmer for 15 minutes until the fruit is tender and combined.
If you’re making a large pie then whilst you’re cooking your fruit, line a pie tin with shortcrust pastry and blind bake in the oven for 10 minutes. Allow to cool and then fill the pie tin with your fruit mixture and place the other sheet of pastry over the top. Brush with egg wash and bake in the oven for 20 minutes or until pastry is golden. (Otherwise, use your mini pie maker and line with pastry and cook for 4 minutes or until golden.)
Serve as desired with custard, cream or ice-cream. Delicious.