This rhubarb and apple pie combines the tartness of rhubarb with the sweetness of Bramley apples, all encased in a buttery shortcrust pastry. The lattice top adds a decorative touch, making it a perfect dessert for any occasion. Serve warm with cream, custard, or ice cream for a comforting treat.

FULL RECIPE

Ingredients

• 500g rhubarb, cut into 3cm pieces
• 4 tbsp icing sugar
• 2 tbsp cornflour
• 1 tsp vanilla bean paste
• 1 Bramley apple, cored and sliced
• 500g block ready-made shortcrust pastry
• Plain flour, for dusting
• 2 tbsp demerara sugar
• Cream, custard, or ice cream, to serve

Directions

1. Preheat the oven to 200°C (180°C fan) or gas mark 6.
2. In a mixing bowl, combine the rhubarb pieces, icing sugar, cornflour, and vanilla bean paste. Stir until the rhubarb is evenly coated.
3. Add the sliced Bramley apple to the rhubarb mixture and gently mix to combine.
4. On a lightly floured surface, roll out two-thirds of the shortcrust pastry to fit a 23cm pie dish, ensuring there is some overhang.
5. Transfer the rolled-out pastry to the pie dish, pressing it gently into the base and sides.
6. Spoon the rhubarb and apple filling into the pastry-lined pie dish, spreading it out evenly.
7. Roll out the remaining one-third of the pastry and cut into strips to create a lattice pattern.
8. Arrange the pastry strips over the filling in a lattice design, then trim and seal the edges by pressing them together.
9. Sprinkle the demerara sugar over the lattice top for added sweetness and crunch.
10. Place the pie on a baking tray to catch any drips and bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and the filling is bubbling.
11. Once baked, remove the pie from the oven and allow it to cool slightly before serving.
12. Serve warm slices of the pie with your choice of cream, custard, or ice cream.

Nutrition Facts

• Calories: 376 kcal per serving
• Fat: 20.3g
• Saturated Fat: 7.5g
• Carbohydrates: 41.1g
• Sugars: 14.8g
• Fibre: 3.5g
• Protein: 5.4g
• Salt: 0.4g

The History of Rhubarb and Apple Pie

Rhubarb and apple pie is a classic dessert that has stood the test of time, especially in British and American households. The combination of rhubarb and apple dates back centuries, as both fruits were commonly found in gardens and orchards. While rhubarb was originally used for medicinal purposes, over time, people discovered its culinary potential. The addition of apple helps to balance the tartness of the rhubarb, creating a perfectly sweet and sour filling. Rhubarb and apple pie became popular during the 19th century and has remained a beloved treat ever since.

The Significance of Rhubarb in Cooking

Rhubarb has a unique place in the culinary world. Although technically a vegetable, rhubarb is often treated as a fruit due to its tart flavor. Its bright pink stalks are commonly used in pies, jams, and sauces. Rhubarb has been cultivated for thousands of years, with records showing its use in ancient China. Its tartness makes it an ideal counterpart to sweet fruits like apples and strawberries, which is why it pairs so beautifully in pies. Rhubarb’s distinctive flavor brings a refreshing acidity that balances out the sweetness of baked goods, making it an essential ingredient in many traditional desserts.

The Importance of Shortcrust Pastry

Shortcrust pastry is the foundation of many classic pies, including rhubarb and apple pie. Known for its crumbly, delicate texture, shortcrust pastry is made from a mixture of flour, fat, and a small amount of water. This pastry is perfect for both sweet and savory pies because it provides a sturdy base that holds up well during baking, while still remaining light and flaky. The butter content in shortcrust pastry adds richness and flavor, which complements the fruity filling of the pie. Making your own shortcrust pastry from scratch ensures a fresher, more flavorful crust, though ready-made options are convenient for those pressed for time.

Creating a Lattice Top for a Traditional Look

A lattice top is a quintessential feature of many fruit pies, including rhubarb and apple pie. Not only does it add a decorative touch, but it also allows steam to escape from the filling, preventing the crust from becoming soggy. Creating a lattice top involves weaving strips of pastry over the filled pie, which gives the pie a rustic and homey appearance. The lattice top also ensures that the filling is visible, showcasing the vibrant colors of the rhubarb and apple filling. The extra layer of pastry also adds a delightful crunch and texture to each bite.

The Role of Demerara Sugar in Topping

Demerara sugar is often sprinkled on top of pies before baking to create a sweet, crunchy topping. Unlike regular granulated sugar, demerara sugar has larger crystals and a slightly molasses-like flavor. This gives the top of the pie a more textured and caramelized finish, making it more appealing both in taste and appearance. The sugar also adds an extra layer of sweetness to balance out the tartness of the rhubarb and the acidity of the apples. The golden color that demerara sugar imparts to the top of the pie further enhances its visual appeal, making it look even more inviting when it comes out of the oven.

Pairing Rhubarb and Apple Pie with Beverages

Rhubarb and apple pie pairs wonderfully with a variety of beverages. For a classic touch, serve it with a cup of freshly brewed tea. A strong black tea like Earl Grey or Assam complements the pie’s flavors, while a lighter green tea can provide a more delicate contrast. If you prefer something a bit stronger, consider pairing the pie with a glass of dry cider. The crispness of cider cuts through the richness of the pastry and adds a refreshing contrast to the sweetness of the fruit. For a festive twist, serve the pie with a glass of chilled white wine or even a dessert wine like Moscato.

The Versatility of Rhubarb and Apple Pie

Rhubarb and apple pie is a versatile dessert that can be enjoyed in many different forms. You can make individual-sized pies, such as hand pies or mini tarts, for a fun and portable treat. You can also experiment with different types of apples, such as Granny Smith or Pink Lady, to change the flavor profile of the pie. If you prefer a more rustic presentation, you can skip the lattice top and simply top the pie with a full sheet of pastry, crimping the edges to seal the filling inside. Rhubarb and apple pie can also be transformed into a crumble by replacing the pastry with a crumbly topping made from butter, flour, and sugar.

The Best Time to Make Rhubarb and Apple Pie

The best time to make rhubarb and apple pie is during the late spring and early summer months when rhubarb is in season. Rhubarb typically starts to appear in markets in April and lasts through June, making it the perfect time to take advantage of its tart, fresh flavor. Apples are available year-round, so they can be used in combination with rhubarb at any time of the year. For a true seasonal treat, however, use fresh, local ingredients to create a pie that celebrates the flavors of the season.

Storing and Reheating Rhubarb and Apple Pie

Rhubarb and apple pie can be stored in the refrigerator for up to three days after baking. To keep the pie fresh, cover it loosely with plastic wrap or store it in an airtight container. If you want to enjoy it later, you can reheat individual slices in the microwave or bake the whole pie at a low temperature (around 150°C) for 10-15 minutes until heated through. If you have leftover pie, you can also freeze it for up to three months. To freeze, wrap the pie tightly in plastic wrap and aluminum foil. When ready to eat, thaw the pie in the refrigerator overnight before reheating.

Making Rhubarb and Apple Pie Ahead of Time

Rhubarb and apple pie is an excellent dessert to make ahead of time for parties, gatherings, or special occasions. You can prepare the pie up to a day in advance and store it in the refrigerator. If you’re preparing the pie even further ahead of time, consider freezing it before baking. Freezing the unbaked pie allows you to enjoy freshly baked pie whenever you wish. Simply bake the pie from frozen, adding an extra 10-15 minutes to the baking time to ensure it cooks all the way through.

Enhancing the Flavor with Spices

While rhubarb and apple pie is delicious on its own, you can enhance its flavor with a variety of spices. Cinnamon, nutmeg, and ginger all complement the fruity filling and add warmth and depth to the pie. A pinch of allspice or cloves can also be added for an extra layer of complexity. If you enjoy a bit of citrus, the zest of an orange or lemon can be mixed into the filling for a bright, fresh note. Experimenting with spices allows you to customize the pie to your taste and elevate its flavor profile.

The Benefits of Homemade Pie

While store-bought pies are convenient, homemade pies offer a level of freshness and flavor that’s hard to beat. Making your own rhubarb and apple pie allows you to control the quality of the ingredients, ensuring that the pie is made with the best possible produce. Homemade pies also offer the opportunity to personalize the recipe, whether it’s adjusting the sweetness, using organic ingredients, or adding extra spices.

Conclusion

Rhubarb and apple pie is a timeless dessert that brings together the best of seasonal ingredients in a comforting and delicious treat. Whether enjoyed as a special dessert for holidays or as a simple indulgence on a cozy afternoon, this pie offers a balance of flavors and textures that make it a favorite for many. From the history of the ingredients to the techniques used in creating the perfect pie, this dessert is rich in tradition and continues to be a beloved part of the culinary world.