Prep time:
Cooking time: 30 minutes
Total time:
Serves: 8
For the shortcrust pastry base
(double this if you are using shortcrust for the top too):
280g plain flour
150g 150g salted butter
3tbsp cold water
For the filling:
850g Bramley cooking apples (approx 3-4 apples) peeled, cored and cut into chunks
200g rhubarb (approx 3 stalks), washed and cut into 2cm chunks
100g sugar
2tsp lemon juice (to stop the apple browning)
2tsp milk
You will need a nice deep pie dish (26cm) and a pastry brush I have made this pie with two types of pastry – shortcrust for the base and puff for the latticed top. It works just as well with all shortcrust. The trick to making good pastry is to keep everything as cold as … Continue reading "Apple and Rhubarb Lattice Pie"
I have made this pie with two types of pastry – shortcrust for the base and puff for the latticed top. It works just as well with all shortcrust. The trick to making good pastry is to keep everything as cold as you can and to rest it in the fridge prior to cooking. I used butter in the shortcrust, but another shortening (lard for instance) is fine. Or buy ready-made. I have to admit to buying the flaky pastry ready rolled from the supermarket – it saves a lot of time, but if you are making your own, the same applies in terms of keeping the pastry cool. Substitute raspberries for the rhubarb if you must.
You will need a nice deep pie dish (26cm) and a pastry brush
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