Apple & Rhubarb Pie

  Apples & rhubarb together - an absolute winner in the flavour stakes. 

 

Ingredients 

Apple & Rhubarb filling

 250 g Rhubarb

200 g Caster sugar

500 g Apples (I use Pink Lady)

 

Puff Pastry - alternatively use the yeasted gf puff pastry

Use approximately 1/2 of the finished dough for the top of the pie, freeze the remaining dough.

400 g Bakers' Magic Gluten free flour

15 g Sugar

1/4 - 1/2 tsp Salt

150 g Boiling water

250 g Water (bit cooler than room temperature)

75 g Melted butter

Extra BM gf flour

 

Butter Block

~330 g Butter at room temperature

 

Lining Pastry 

200g Bakers' Magic gluten free flour 

1.5 tsp Sugar 

Pinch of salt

35g Butter

125g Water

62g Boiling water

 

Egg Wash

1 Egg

~1/2 tsp Salt

 

Optional - raw sugar for sprinkling on top

 

Method

Lining pastry

Grease a pie dish.

Melt the butter, add in the boiling water then the remaining water.

Use a food processor to blend the flour, salt and sugar together. 

With the blender going add in the water/butter mix. 

Blend until thoroughly mixed and dough is smooth. 

Refrigerate dough ~30 mins - 1hr. 

Knead on a lightly floured surface. 

Roll dough out to a thickness of ~2mm. Cut the dough to slightly larger than the pie dish.

Transfer dough to the pie dish.

Brush the edges of the lining dough with the egg wash.  

 

Puff Pastry - for photos of the method visit the recipe for Puff Pastry

Stand mixer - can also be mixed by hand but it is a bit hard getting all the lumps out. I've made it a couple of times in a Thermomix however the resulting pastry tends to be slightly harder & not as crisp. My preferred method is using a stand mixer.

Mix together the Bakers' Magic Gluten free flour, sugar & salt.  

Melt the butter. Add in the water (boiling & then tap). 

Pour the butter/water on to the flour & mix on low/medium until it is uniform. 

Put the dough onto some water proof wrapping (plastic clingfilm, bees wax wrap), flatten, cover completely & put in the freezer for 30 mins. I usually put the timer on for 15 mins then turn the dough over & give it another 15 mins. 

While the dough is cooling -

Turn the oven on to 180 C and prepare the Apple & Rhubarb filling.

Use some of the extra Bakers' Magic Gluten free flour to lightly flour a clean work surface & rolling pin. If you have a pastry mat put a piece of A4 paper underneath it - you'll use it as a guide when rolling out the dough. 

Transfer the dough to the floured surface. Put a little flour on the top. 

The dough is going to be rolled out & folded (6 single turns - check out Information - gluten free flaky pastryBEFORE the butter block is added. 

Roll out the dough into a rectangular shape the size of the A4 paper. I usually lift the dough up every now & then & put a bit more flour to prevent it sticking to the work surface. 

Fold in one long side of dough approximately one third, fold the other long side over the top. This is a 'single turn'.

Turn the folded up dough 90 degrees and roll it out to the size of the A4 sheet. Repeat the folding up. This is the second single turn. If the dough is a little sticky put a little flour on top & then brush off the excess. Repeat the folding & rolling out for another 4 single turns.

Roll out the dough again to the size of an A4 piece of paper. 

Put the butter between 2 sheets of baking paper. The butter should be soft(ish). We want the butter to be 2/3rds of the size of the dough and soft enough to be able to be rolled out. I usually whack it with a rolling pin to make it thinner. I then shape the butter between the baking sheets with my hands. 

Take off the top layer of baking paper & place the butter block on to the left hand side of the rolled out dough. Remove the bottom piece of baking paper that is now on the top of the butter. 

Fold the right hand side of the dough (no butter on it) over the middle third of the dough. Repeat with the either side. 

Ensure that all butter is encased in dough. If it isn't pinch/stretch some of the dough to enclose the butter. 

Turn the dough 90 degrees and roll out to the size of an A4 piece of paper. 

Fold & roll out the dough for 5 'single turns'. If the dough gets sticky add a little of the extra flour, brush off any excess. 

Cut the dough block in half. Wrap half of the dough (label it :) ) and store it in the freezer to be made into other goodies on another day.     

Roll out the dough to a thickness of 2 - 3 mm. Cut the dough to a size slightly bigger than the pie dish. If you want to decorate the top use a lattice cutter or cut out shapes.

 

Apple & Rhubarb Filling

Cut the rhubarb into thin ribbons the length of the stalk. 

Put the rhubarb ribbons into a container and sprinkle them with the sugar. Let this mixture sit for approximately 15 mins, during this time water will come out of the rhubarb ribbons & dissolve the sugar. Stir the rhubarb ribbons every now & then. Let the mixture sit for a bit longer if the sugar hasn't completely dissolved. 

Pour the rhubarb/sugar syrup into a saucepan. Take out any of the ribbons if they fall in.  

Peel & core the apples. Cut the apples into chunks and put them in the rhubarb/sugar syrup. 

Cook the apples over medium heat for approximately 6 - 8 mins. 

Turn off the heat & add in the rhubarb strips.

Allow to cool slightly. 

Spread mix on top of the lining pastry. 

Top with the puff pastry dough.  

Brush the top of the dough with egg wash. Sprinkle raw sugar over the top. 

Bake at 180 C for approximately 35 mins or until golden brown. 

Simply enjoy!