OLD-FASHIONED APPLE & RHUBARB PIE
PREP + COOK TIME 4 HOURS (+ COOLING, REFRIGERATION & STANDING) SERVES 8
5 large (1kg) apples, sliced thickly 1/3 cup (75g) caster sugar
½ cup (125ml) water
1 vanilla bean, split
500g trimmed rhubarb,
1 tablespoon lemon juice
1 egg, beaten lightly
1 teaspoon white sugar
ALMOND SHORTCRUST PASTRY 2½ cups (375g) plain flour
½ cup (60g) ground almonds
1 cup (160g) icing sugar
250g cold butter, chopped coarsely 2 egg yolks
1 tablespoon iced water
1 Combine apple, caster sugar, the water and half the vanilla bean in a large saucepan. Cover; bring to the boil. Simmer for 10 minutes or until apple is tender. Stir in rhubarb, cover; simmer for 3 minutes or until rhubarb is soft. Drain well, place apple mixture in a medium bowl. Remove vanilla bean; stir in lemon juice. Cool. 2 Make almond shortcrust pastry.
3 Preheat oven to 180°C/160°C fan. 4 Roll two-thirds of the pastry between sheets of baking paper until large enough to line a deep 24cm pie dish. Lift pastry into dish; press into base and side, trim edge. Refrigerate for 30 minutes.
5 Line pastry with baking paper, cover with dried beans or rice. Place on an oven tray. Bake for 15 minutes. Remove paper and beans; bake for a further 15 minutes or until browned. Cool.
6 Spoon apple mixture into pastry case. Roll remaining pastry between sheets of baking paper until large enough to cover pie dish. Brush edge of pastry case with egg. Place pastry over pie; pinch edge of pastry, trim edge. Cut out a 2.5cm round from centre of pie. Brush pastry with egg, sprinkle with white sugar. Bake for 35 minutes or until browned. Stand for 10 minutes before serving.
ALMOND SHORTCRUST PASTRY Scrape seeds from remaining half of vanilla bean. Process flour, ground almonds, icing sugar and butter until crumbly. Add egg yolks, vanilla seeds and most of the water; process until ingredients just come together. Knead on a floured surface until smooth. Enclose in plastic wrap; refrigerate for 30 minutes.
Serve the pie with cream, ice-cream or custard.