Light, with a pleasant tang, apple and rhubarb pie is a perfect choice for the end of a festive lunch or dinner.
Ingredients
FOR THE PASTRY
- 100 g butter
- 300 g flour
- 1 egg
- 50 g sugar
- 10 g vanilla sugar
FOR THE CREAM
- 50ml heavy cream
- 20g sugar
- 10g vanilla sugar
- 1 egg yolk
- 1 teaspoon corn starch (dissolved in about 40ml of water)
FOR THE FILLING
- 500 g rhubarb
- 200 g apples
- 100 g sugar
- A pinch of cinnamon
- 20 g corn starch
FOR THE CRUMBS
- 100 g flour
- 80 g butter
- 80 g sugar
1. Make the pastry. Knead the room-temperature butter with the flour, then add the eggs, sugar and salt. Knead it to make a smooth dough. Cover the dough with plastic wrap and place in the refrigerator for one hour.
2. Make the cream. Mix the heavy cream with egg yolks and bring the mixture to a simmer over low heat, stirring continuously until it just starts to boil. If the cream is too runny, add the corn starch after mixing it with a little of the water. Boil for another minute and leave to cool.
3. Make the filling. Chop the apples and rhubarb into small, 1 cm size pieces, then combine well with the sugar, cinnamon and corn starch. Place them in a dish and bake in the oven for about 15 minutes until the fruits release some of their juices. Leave to cool.
4. Remove the dough from the refrigerator. Roll it out to about 0.5 cm thick. Line a cake tin with the pastry, (this quantity is for a tin which is 18 cm in diameter). Cover it with baking paper and pour some dried beans or peas onto the baking paper. This will help to bake the crust evenly. Bake the crust in the oven at 180-190° C for 15 minutes. When it is done, allow to cool.
5. Spread the cream evenly over the crust (the cream layer should be about 1 cm thick), then add the filling and sprinkle the crumbs over the top. To make the crumbs you need to combine the flour with sugar and soft butter. Bake this mixture in the oven at 170-180° C for about 20 minutes until golden-brown.
