After we tasted the best Rhubarb pie in Fremantle 2 years ago, we went back in search of that lovely pie last month. Unfortunately, they don’t make them like they used to anymore and I was really disappointed. I hardly make pies and this is my first time making Rhubarb pie from scratch. Carted 3 sticks of Rhubarb for AUD3, back home to Malaysia, we decided at least we could try make one. I don’t exactly fancy getting my hands covered with butter and flour. So, I improvised by using a mixing bowl, a trusted large spatula, a rolling pin and cling wraps.
Rhubarb, apple and pear pie
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September 27, 2014
Braised lemongrass pork trotters
November 20, 2014Ingredients
Pastry
220 gm all purpose flour
1 Tbsp castor sugar
150 gm pure butter (cut into cubes)
2 egg (slightly beaten)
15 ml chilled water
Rhubarb fillings
3 sticks of red coloured Rhubarb (cut into 1 inch length, half it if too broad)
1 red apple (peeled, cored and cubed)
1 Peckham pear (pealed, cored and cubed)
6 Tbsp castor sugar
2 Tbsp pure butter
Method
- Sift flour and sugar into a mixing bowl. Mix them together with the butter using a spatula.
- Add eggs and water, knead lightly with the spatula until it forms a smooth dough.
- Smoothen out the cling on the work table and drop the dough in the centre, neatly fold the cling over the dough leaving some space for the dough to expand when rolled into a thick square with the rolling pin. Tuck in the sides of the cling and place the dough into the refrigerator for 30 minutes.
- While the dough is refrigerated, prepared the fillings. Heat up a pan, put in the butter, followed by the apple, pear and rhubarb. Stir gently until the fillings become slightly tender about 5 minutes. Leave aside.
- Preheat the oven at 220 degrees celsius.
- Â Take out the dough from the refrigerator and roll it into the desired shape of the baking tin while the dough is still wrapped in the cling. Loosen the tucked in sides before rolling. I used a French Tranche tin (a rectangular tin with detachable bottom and fluted edges). Roll the dough to cover the tin and prick the base of the pastry all over with a fork. Put the pastry to bake for 10 minutes.
- Take the half baked pastry out and pour in all the fillings and pop it back into the over for another 30 minutes.
- When the pie is done, cool and slice to serve. Sprinkle a little castor sugar or icing sugar before serving.
