RHUBARB, BERRY & APPLE PIE
A café cake in the privacy of your home; so easy to make and delicious too!
RHUBARB, BERRY & APPLE PIE
2013-08-24 17:42:49
A café cake in the privacy of your home; so easy to make and delicious too!
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Pie Crust
- 125g or ½ cup butter
- ½ cup caster sugar
- 2 eggs
- 2 cups plain flour
- 3 tablespoons corn flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
Filling
- 6 large apples, peeled and sliced
- 8 - 10 stalks of rhubarb
- 1 lemon ~ zested and squeezed
- ½ teaspoon of cinnamon
- ½ cup brown sugar
- ½ cup frozen mixed berries
Top Layer
- ⅓ pie pastry
- 1 tablespoon brown sugar
Pie Crust Instructions
- Line a spring form tin base and grease the sides with cooking spray.
- Either by hand or using a electric mixer. Beat the butter and caster sugar, add the eggs and other ingredients until it forms a dough.
- Leave ⅓ of the pie pastry aside and press the remaining dough around the base and to the edges of the spring form tin.
Filling Instructions
- In a frying pan on low heat; sprinkle a little brown sugar on the base of the pan, followed by the apples, rhubarb, lemon zest and juice. Top with the remaining brown sugar and cook on low heat to the fruits soften and the flavours infuse.
Assembling the pie
- Scatter a handful of frozen berries over the base, pour the cooked apple and rhubarb mixture followed by another handful of berries onto the pie crust base.
- Take the remaining ⅓ pie pastry pulling it apart in small clumps, scattering these around the outside of the ring here and there and until all used up.
- Sprinkle 1 tablespoon of brown sugar around the outside edge.
Cooking
- Bake in a 170C oven for 25 to 30 minutes.
- Serve with fresh whipped cream or ice cream.
Notes
- This recipe can also be made without the berries if desired.
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