• 800 g rhubarb
  • 1 Bramley apple (about 275g)
  • 200 g caster sugar, plus extra to sprinkle
  • 1 medium egg, lightly beaten

For the pastry:

  • 150 g soft butter
  • 1 tbsp milk
  • 250 g plain flour, sifted, plus extra for dusting


  1. 1

    For the pastry, tip the butter into the bowl of a food mixer with a pinch of salt. Beat until smooth.

  2. 2

    Add the milk and 50ml hand-hot water; beat for 2 minutes. Tip in the flour and mix until combined.

  3. 3

    Knead the pastry briefly on a lightly floured surface, pat into a disc; wrap in clingfilm. Chill for 30 minutes.

  4. 4

    Trim the rhubarb and cut into 2-3cm pieces. Peel and core the apple, then chop it into bite-sized pieces. Rinse the rhubarb and mix with the apple and sugar in a wide pan.

  5. 5

    Simmer the fruit for 8-10 minutes or until starting to soften but still in pieces. Tip the hot fruit into a sieve set over a bowl and leave to cool.

  6. 6

    Put a pie funnel in the centre of a buttered 23-24cm pie dish, 3-4cm deep. Spoon the fruit around the funnel. Preheat the oven to 200°C, fan 180°C, gas 6.

  7. 7

    Roll out the pastry on a floured surface and cut out a circle to cover the top of your pie, with a little extra all the way round. Brush the edge of the dish with a little of the beaten egg.

  8. 8

    Roll the pastry around the rolling pin and then over the fruit; crimp the edges. Brush the top with egg and sprinkle with the extra caster sugar.

  9. 9

    Bake for 30 minutes, until golden. Meanwhile, return the fruit juice to the pan; bubble to reduce by a third, pour into a jug and serve with the pie.

Nutritional Details

Each serving provides
  • Energy 2098kj 501kcal 25%
  • Fat 22.4g 32%
  • Saturates 65.7g 329%
  • Sugars 37.1g 41%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 724kj/173kcal

Each serving provides

65.7g carbohydrate 4.7g fibre 6.7g protein

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