Name: Rustic rhubarb and berry pie
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8
Ingredients: 5 medium stalks rhubarb, sliced into bite-sized pieces; 350 gram frozen berries; 2 granny smith apples, peeled and diced; 1 teaspoon orange zest; 1/2 cup sugar; 1 teaspoon vanilla extract with seeds; 2 teaspoon cornflour; 1/4 cup water; 400 gram block sweet pastry; 2 tablespoon flour for rolling; 2 tablespoon milk; 1 tablespoon cinnamon sugar (1 tablespoon sugar, plus good pinch cinnamon); custard or cream to serve

Rustic rhubarb and berry pie

On a cold, wintry night, there’s nothing better than sitting down to enjoy a delectable feast with friends or family.

Serves 8

Prep

Cook

40M

Total

45M

Ingredients

5 medium stalks rhubarb, sliced into bite-sized pieces

350 gram frozen berries

2 granny smith apples, peeled and diced

1 teaspoon orange zest

1/2 cup sugar

1 teaspoon vanilla extract with seeds

2 teaspoon cornflour

1/4 cup water

400 gram block sweet pastry

2 tablespoon flour for rolling

2 tablespoon milk

1 tablespoon cinnamon sugar (1 tablespoon sugar, plus good pinch cinnamon)

custard or cream to serve

Method

1.In a medium saucepan, combine the rhubarb, berries, apples, orange zest, sugar and vanilla. Heat gently until the berries release some of their juices, then simmer for 5-8 minutes until the rhubarb is tender.

2.Combine the cornflour and ¼ cup water, then add to the simmering fruits. Cook for a further 2 minutes until thickened and glossy. Cool completely.

3.Preheat the oven to 185°C. Dust a clean surface with a little flour and roll out the pastry into a rustic circle approximately 25cm in diameter. Lay the pastry in a 23cm loose bottom flan tin and let the sides overhang.

4.Fill with the berry mixture and lay over the overhanging pastry to create a shell. Brush the pastry with milk and sprinkle with the cinnamon sugar. Bake on a flat tray for 25-30 minutes until deep golden.

5.Serve warm with custard or cream.

The colour of this winter- inspired pie is just gorgeous and the berries add a little sweetness to the tart rhubarb. I love the fact you don’t have to be too precious with the pastry as the more rustic it looks, the better.
Note

Women's Weekly Food