Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Rhubarb Apple Pie | Bake to the roots

Rhubarb Apple Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 80
  • Cook Time: 80
  • Total Time: 300

Description

Delicious pie with fresh rhubarb an Granny Smith apples. Maybe with some vanilla ice cream? Your guests will love it!

Ingredients

Scale

For the pastry

  • 3 1/2 cups (450g) all-purpose flour
  • 3/4 cup (150g) sugar
  • pinch of salt
  • 1 cup (230g) cold butter
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1–2 tbsp. cold water

For the filling

  • 3.5 oz. (100g) butter
  • 35 oz. (1 kg) Granny Smith apples (about 5), cored and sliced
  • 35 oz. (1 kg) rhubarb, trimmed, cut into small pieces
  • 2 cups (400g) sugar
  • 1/2 cup (100g) brown sugar
  • 1/2 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • zest and juice of one lemon
  • 2/3 cup (60g) breadcrumbs
  • 2 tbsp. cornstarch

To finish

  • 1 egg
  • 1 tbsp. water
  • 1–2 tbsp. brown sugar

Instructions

  1. Add the flour, sugar and salt for the pastry to a large bowl and mix until well combined. Add the cold butter in small pieces and cut with a pastry blender until you get pea-size pieces. Mix the egg with egg yolk and vanilla extract and add to the bowl. Mix with your hands until the dough starts holding together. If it is too crumbly, add 1-2 tablespoons of cold water. Press together, so you get a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 2 hours (or over night).
  2. For the filling peel, core and quarter the apples. Cut into thick slices. Set aside. Peel the rhubarb and cut into slices (bit thicker than the apples). Add the butter to a large pot and melt, add the apples and let cook for about 3-4 minutes until the apples start to get soft. Add the rhubarb, the two sugars, cinnamon, vanilla extract, lemon juice and zest to the pot and mix well. Let cook for another 5-6 minutes until the rhubarb also gets softer. Take off the heat and strain through a sieve, keep all of the liquid and add again to the pot, let the cooked apples and rhubarb cool down in a separate bowl. Bring the liquid to a boild and cook until you get a very thick syrup – takes about 10-15 minutes. Take off the heat and let cool down a bit. Add the cooled apples and rhubarb and mix well. Mix the bread crumbs and cornstarch, add to the pot and mix all well. Set aside.
  3. Preheat the oven to 350°F (180°C). Grease a 9 inches (24cm) pie dish and set aside. Roll out about 2/3 of the dough on a floured surface slightly larger than the pie dish – the dough should overlap the edge about 0.5 inches (1cm). Prick with a fork several times and place in the fridge for about 15 minutes.
  4. Roll out the remaining dough to a large round slightly lager than the pie dish. Pour the filling into the prepared crust, pile high in the center. Mix the egg with the water and brush the edges of the crust, then add the second pastry round on top and seal the edges with a fork. Cut a small hole into the crust in the middle of the pie and brush the surface with the egg wash. If you have leftover dough, you can make some decorations. Sprinkle with some sugar and bake for 45-55 minutes – if the crust gets too dark, cover with some aluminum foil. Take out of the oven and let cool down completely. Serve with some vanilla custard.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 8

Find it online: https://baketotheroots.de/rhubarb-apple-pie/