• Home
  • Recipes
  • Customer Club
  • Café
  • Garden
  • Blog
  • Contact
  • (07) 5445 6440

Kunara

Organic Marketplace

icon-fb icon-youtube icon-twitter icon-instagram
You are here: Home / Eat / Apple & Rhubarb Pie

Apple & Rhubarb Pie

July 7, 2022 By kunara-michelle Leave a Comment

Serves: 8 People | Time: 1 hour | Vegetarian 

Colourful, tart, sweet and warm – everything that you would want on a cold winter’s day. Pair this homemade Rhubarb & Apple Pie with Coyo Vanilla Bean Coconut Ice Cream to cut through the slightly tart rhubarb.

Recipe by: @fooddesignstudio

Decadent Apple & Rhubarb Pie
Ingredients
  • Spelt Shortcrust Pastry 

    • 100g unsalted butter, chopped into small cubes
    • 200g Bob’s Red Mill Spelt Flour
    • 1 teaspoon salt
    • 8 tablespoons of ice-cold water
    • 1 egg, lightly beaten

     Filling 

    • 1 bunch rhubarb (approx 6 stems), diced into 1 cm thick cubes
    • 3 large green apples, peeled, cored and diced into 1cm thick cubes
    • 2 tablespoons Chef’s Choice Rose Water
    • 2 tablespoons maple syrup
    • Zest of 1 orange
    • Juice from 1 orange

     To serve

      • Coyo Vanilla Bean Coconut Ice Cream

Delicious Apple & Rhubarb Pie

Method

  1. Preheat oven to 180 degrees bake and grease a large round pie dish with butter.
  2. In a large mixing bowl, add the chopped butter and spelt flour. Use a fork to work the flour into the butter until it resembles breadcrumbs. Add the salt and continue to mix.
  3. Add in half of the water and mix the dough using your hands. If the dough is too dry, add an extra tablespoon of water. The aim is to form a smooth ball of dough.
  4. Dust a large flat surface with flour and roll the dough out into a large even circle. Your circle will need to be larger than your dish, allowing for the sides to be bought up around the dish and a lattice design for the top of the pie 
  5. Press the pastry in and around your dish using your fingers. Cut away any pastry overhangs and save these for the lattice design.
  6. Prick the pastry base with a fork five times, line with greaseproof paper and fill with uncooked rice. Blind bake the base in the oven for 10 minutes.
  7. Remove from the oven and allow to cool whilst you prepare the filling. Leave the oven at 180 degrees to bake.
  8. Add the filling ingredients to a medium-sized saucepan over a low-medium temperature and bring to a simmer.
  9. Stir every few minutes to prevent the fruit from sticking to the bottom of the saucepan. Simmer and stir for 10 minutes or until the fruit has softened evenly throughout.
  10. Pour the filling into the pie and spread it out evenly with a spoon. Roll the remaining dough out and cut it into even strips to form the lattice. Carefully weave the lattice in and out of each other on the top of the pie filling.
  11. Brush the lattice with a lightly beaten egg and bake in the oven for 30 minutes or until golden brown.
  12. Enjoy with Coyo Vanilla Bean Coconut Ice Cream to cut through the tartness of the rhubarb.

 

Filed Under: Eat

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recent Blog Posts

  • Love your Liver
  • WIN a Weleda Skincare Collection this December!
  • Mango Passion Pavlova

Categories

  • Earth (21)
  • Eat (413)
  • Family (51)
  • Garden (4)
  • Home (22)
  • Kitchen Companion (22)
  • Uncategorized (57)
  • Wellbeing (128)
  • Your Kunara (55)

Tags

Bibliography Cake Cookbook Cookies Cooking Cooking Tips dairy free dip Dressings Eggs entree Food Global Gluten Free Guide Health food Healthy Cooking holistic health Home honey' Kitchen Companion Kunara Legume Nut Milk Nutritionist Oats Oil organic receip recipe Reduce Waste references salad Salads skincare sun safety Sunshine Coast sustainability toxin free Vegan vegetarian Vegies Warm Weight Loss wholefoods
kunara-online-shopping

Kunara Organic Marketplace

330 Mons Road
Forest Glen QLD 4556

Mon - Fri : 7am – 7pm
Sat: 7am – 7pm
Sun: 9am – 7pm

Email: admin@kunara.com.au

 

Christmas & New Year Trading Hours

Kunara Organic Marketplace:
Sunday 24th Dec (Christmas Eve) - 8am - 5pm
Monday 25th Dec (Christmas Day) - CLOSED
Tuesday 26th Dec (Boxing Day) - 9am - 4pm
Sunday 31st Dec (NYE) - 9am - 5pm
Monday 1st Jan (NYD) - CLOSED

Kunara Cafe:
Sunday 24th Dec (Christmas Eve) - 8am - 3pm
Monday 25th Dec (Christmas Day) - CLOSED
Tuesday 26th Dec (Boxing Day) - CLOSED
Sunday 31st Dec (NYE) - 9am - 2pm
Monday 1st Jan (NYD) - CLOSED

Kunara Garden Centre:
Sunday 24th Dec (Christmas Eve) - 8am - 4pm
Monday 25th Dec (Christmas Day) - CLOSED
Tuesday 26th Dec (Boxing Day) - CLOSED
Sunday 31st Dec (NYE) - 9am - 4pm
Monday 1st Jan (NYD) - CLOSED

Kunara Wholefood Cafe

Mon – Sat: 7am – 3pm
Sun: 9am – 2pm

Phone: 07 5445 6440 ext 3
Email: cafe@kunara.com.au

Kunara Garden Centre

Mon – Sat: 7am – 4pm

Sun: 9am – 4pm

Phone: 07 5329 7082

Email: gardencentre@kunara.com.au

All Content © 2023 Kunara

  • Home
  • Recipes
  • Customer Club
  • Café
  • Garden
  • Blog
  • Contact
  • (07) 5445 6440