Apple and rhubarb pie with crumble crust Ingredients • 4 Granny Smith apples • 1 bunch (400g) rhubarb • 1/4 cup caster sugar • 2 sheets frozen shortcrust pastry, just thawed • 1/4 cup plain flour • 1/4 cup firmly packed brown sugar • 2 tablespoon shredded coconut • 50 g butter, softened Preparation • 1 Peel, core and slice apples. Trim ends from rhubarb stems, then cut stems into 2cm pieces. Place apple, rhubarb and caster sugar into a large pan with 1/3 cup of water. Bring to the boil, then reduce heat and simmer covered for 10 minutes until fruit is tender, strirring occasionally. Pour mixture into a greased 23cm pie dish. Cool to room temperature. • 2 Cut pastry sheets into 1 1/2 cm strips. Press three pastry strips around the edge of the pie dish, then arrange remaining pastry strips in a lattice pattern over the fruit mixture. • 3 Trim edges, then lightly spray lattice top with cooking spray. • 4 Combine flour, brown sugar and coconut in a bowl. Rub in butter with fingertips, then sprinkle the crumble mixture over lattice top. Place pie on an oven tray and bake in a 190°C preheated oven for 35 minutes or until topping is crisp and lightly browned. Serve warm with cream, custard or ice - cream.
Posted on: Fri, 02 Jan 2015 05:06:23 +0000
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