Classic apple pie (served with a overly-generous scoop of vanilla ice-cream, of course) is one of the perennial delights of winter and can only be improved by the addition of rhubarb and a deliciously rich vanilla sour cream pastry. This pie just may be a little hard to beat.
- 1 egg, whisked, for brushing
- 1 quantity vanilla sour cream pastry, shaped into a disc before wrapping and chilling as directed
- 2 tsp demerara sugar, to sprinkle
- pouring cream, vanilla ice-cream or custard, to serve
Apple and rhubarb filling
- 1 tsp ground cinnamon
- 1 tsp vanilla bean paste
- 1 orange, rind finely grated
- 110 g (½ cup) demerara sugar
- 1½ tbsp plain flour
- 1 kg (about 6 medium) Granny Smith apples
- 750 g trimmed rhubarb, cut into 4 cm lengths (see Baker’s tips)
- 30 g unsalted butter, finely diced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pastry making time: 35 minutes
Preheat the oven to 200°C (180°C fan-forced).
To make the apple and rhubarb filling, use your fingertips to rub the cinnamon, vanilla bean paste and orange rind through the sugar in a medium bowl. Stir in the flour. Peel, core and cut the apples into thin (about 3 mm) slices and place in a separate large bowl, along with the rhubarb and the sugar mixture. Use your hands to toss gently to combine evenly.
Spoon the apple and rhubarb filling into an ungreased 23 cm diameter (top measurement) ceramic or metal pie dish (see Baker’s tips) and then dot with the diced butter. Brush the edge of the pie dish with the whisked egg.
Roll out the vanilla sour cream pastry to make a pie lid about 5 mm thick. Use a 2 cm round cutter to cut out a circle form the centre of the pastry. Carefully drape the pastry loosely around the rolling pin and place on top of the pie. Use your thumb and index finger to press the pie pastry top onto the rim of the pie dish to seal. Use a small sharp knife to trim the excess pastry from around the edge. Brush the top of the pie with some of the remaining whisked egg and then sprinkle with demerara sugar.
Bake for 30 minutes. Reduce the oven temperature to 160°C (140°C fan-forced) and bake for a further 40-45 minutes or until the pastry is golden and cooked through and the apples are tender (see Baker’s tips). Remove the pie from the oven and stand for 5 minutes before serving warm with cream, ice cream or custard.
• For this recipe you will need a ceramic pie dish measuring 23 cm across the top, 17 cm across the base and 7cm deep.
• You will need about 1 kg untrimmed rhubarb for this recipe.
• To check if the apples are tender, insert a skewer into the centre of the pie.
Photography by Alan Benson. Styling by Anneka Manning. Food preparation by Tina McLeish.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.
This recipe is part of our Bakeproof: Pies.