Recipe

Apple and rhubarb freeform pie

Apr 27, 2013 2:00pm
  • 30 mins preparation
  • 40 mins cooking
  • Serves 8
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Ingredients

Apple and rhubarb freeform pie
  • 1 1/4 cup plain flour
  • 1/4 cup icing sugar, plus extra, to dust
  • 3/4 cup hazelnut meal (ground hazelnuts)
  • 100 gram cold butter, chopped
  • 1 teaspoon vanilla essence
  • 400 gram can pie apples
  • 1 bunch (700g) rhubarb, trimmed, cut into 1cm pieces
  • 1 tablespoon caster sugar
  • 1/2 teaspoon ground ginger
  • icing sugar, to dust
  • whipped cream, to serve

Method

Apple and rhubarb freeform pie
  • 1
    Preheat oven to 180°C (160°C fan-forced). Sift flour and icing sugar into a large bowl. Add hazelnut meal. Rub in butter to make fine crumbs. Add vanilla and 2 tablespoons iced water.
  • 2
    Using a round-bladed knife, mix until mixture comes together, adding a little more iced water if necessary. Knead dough on a lightly floured surface until smooth. Shape into a disc. Wrap in plastic food wrap; chill for 30 minutes.
  • 3
    Roll out pastry between sheets of baking paper to a 30cm diameter round. Place on a baking tray; peel off top piece of paper.
  • 4
    Combine apple and rhubarb in a medium bowl. Sprinkle with caster sugar and ginger; mix well. Mound apple mixture on centre of pastry, leaving a 5cm border.
  • 5
    Fold up pastry edge to partially cover filling, pinching into folds and pleats. Bake for 35-40 minutes or until cooked and golden. Remove from oven.
  • 6
    Transfer pie to a large serving platter. Dust with icing sugar. Serve with cream.

Notes

You can use almond meal (ground almonds) instead of hazelnuts. To check if dough is moist enough before adding more water, pinch it between fingers.

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