APPLE AND RHUBARB PIE

Makes 1 pie Prep 20 min + chilling Cook 10 min Bake 25-30 min

For the pastry

1¼ cups (310ml) cake flour

90g unsalted butter, chilled and chopped

2 tbsp (30ml) castor sugar

1 egg yolk

1 tbsp (15ml) milk

For the pie filling

300g rhubarb, trimmed and cut

into 4cm pieces

3 Granny Smith apples, cored,

peeled and finely chopped

½ cup (125ml) castor sugar

½ tsp (3ml) cinnamon

For the egg wash

1 egg yolk

2 tbsp (30ml) water

Preheat the oven to 180°C. In a food processor, blitz the flour, butter and sugar until the mixture resembles fine breadcrumbs. Add the egg yolk and 1 tbsp (15ml) cold water. Process until the pastry comes together, adding an extra 2 tsp (10ml) cold water, if required. Turn onto a lightly floured surface and knead gently until smooth. Shape into a disc, wrap in plastic wrap and refrigerate for 1 hour or until firm.

For the filling, place the rhubarb, apple,sugar and cinnamon into a medium saucepan over a medium heat and cook for 8 minutes, until the rhubarb and apple soften and the sugar caramelises slightly.

Grease a 23cm pie dish and spoon the filling into it. Roll the dough between two sheets of baking paper and lay the pastry over the pie filling. Trim the edges. Using a small knife, make a slit at the topof the pastry to release steam. Use anynremaining pastry to make garnishing, such as leaves, for the top of the pie.

Combine the egg and water, and brush the pie with egg wash and bake for 25-30 minutes, or until the pastry is cooked and golden. Cool and serve with custard.

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