Friday, May 02, 2014

Rhubarb and apple pie...

If you're familiar with scones you'll be able to imagine straight away what kind of pie this is. The topping isn't a shortcrust pastry, puff or any other that you might traditionally associate with the pie, but a scone type one. I love scones and decided to give this one a try immediately. The result was amazing! Crunchy dough on top and soft and crumbly inside. The original recipe - which I took from a fantastic cook book "Ballymaloe cookery course" - calls for turning your baked pie up side down, but honestly, how could I do that to my little beauty :) I'll be making this soon again, but this time I think I'll use different fruits - maybe apple and berries, or peach pie - yes, that sounds delicious!




How to make it...
Ingredients:
- 1.1 kg mix of apples (peeled and cored) and rhubarb (cleaned and cut into 1 cm pieces)
- 225-250 g granulated sugar (I used only 150 g)
- 1 teaspoon cinnamon
Scone dough:
- 325 g plain flour
- 20 g caster sugar
- 1 heaped teaspoon baking powered
- pinch of salt
- 50 g butter
- 1 whole egg
- 150-180 ml milk
- egg wash


Preheat the oven to 230 C. Put the fruit in a base of the saute pan, sprinkle with sugar and put the pan onto a low heat. Make the dough - sieve all the dry ingredients into a bowl. Cut the butter into cubes and rub into the flour until the mixture resembles coarse breadcrumbs. Whisk the egg with the milk. Make a well in the centre of the dry ingredients, pour in the liquid all at once and mix to a soft dough. Turn out onto a floured board and roll into 2 cm thick circle to measure your baking dish. Place the dough circle on top of your fruit (which should be with all the juices, at the bottom of your baking dish). Tuck in the edges neatly and brush the surface with the egg wash. Bake in the oven for 15 minutes, then reduce the temperature to 180 C and bake for another 30 minutes, until the top is crusty and golden. I baked mine only 10 minutes on the high temperature and further 25 on the lower. Remove your pie from the oven and leave to rest for few minutes. Ballymaloe book suggests to flip the pie up side down so the fruit ends up on the top. I liked my pie, so pretty with her flower and little leaves that I left my pie just as it was. It's delicious warm and cold, with a side of custard, or if you want to fell you're at least trying to eat healthy - try it as I did, with natural yogurt, Greek one of course ;)


Smacznego!


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2 comments:

  1. wow, your crust is so golden...

    ReplyDelete
    Replies
    1. Anna, I treated it with an egg wash just before baking, normally my bakes aren't so nicely golden ;)

      Delete

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Pozdrawiam, Anula.