Apple, raspberry and rhubarb pie

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How to make Apple, raspberry and rhubarb pie

  • Yield : 8
  • Prep Time : 0:50
  • Cook Time : 0:50
  • Total Time : 1:40

Ingredients

  • 6 Granny Smith apples, peeled, cored, thinly sliced
  • 1 bunch rhubarb, trimmed, cut into 3cm pieces
  • 1/3 cup (75g) caster sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornflour
  • 300g frozen raspberries
  • 1/4 cup (30g) almond meal
  • 1 Coles Australian Free Range Egg white
  • 1 tablespoon caster sugar, extra

Shortcrust pastry

  • 2 1/4 cups (335g) plain flour
  • 1/2 cup (80g) icing sugar mixture
  • 185g butter, chopped
  • 3 Coles Australian Free Range Egg yolks
  • 1 tablespoon chilled water

Method

  • Step 1 To make the shortcrust pastry, place flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolks and water. Process until mixture just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
  • Step 2 Meanwhile, place the apple, rhubarb, sugar and cinnamon in a large saucepan over medium heat. Loosely cover and cook, stirring occasionally, for 5 mins or until apple releases its juices and is just tender. Add the cornflour and raspberries and cook for 5 mins or until raspberries are heated through and liquid thickens slightly. Set aside to cool.
  • Step 3 Preheat oven to 180C. Divide pastry into 2 even portions. Roll out 1 portion on a lightly floured surface to a 3mm-thick disc. Line a 5cm-deep, 22cm (base measurement) fluted tart tin or pie tin with pastry. Sprinkle with almond meal. Spoon the cooled apple mixture into the pastry case. Roll out the remaining pastry on a lightly floured surface to a 2mm-thick disc. Use a 5cm heart-shaped pastry cutter to cut shapes from pastry. Arrange pastry hearts over filling, overlapping slightly. Lightly brush with egg white and sprinkle with extra sugar. Bake for 35-40 mins or until pastry is golden brown and filling is heated through.

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