Looking for a classic pie with a next-level twist? Our fruity funfetti pie is made using from-scratch pastry that’s elevated with funfetti. This sweet dessert makes for the ultimate celebration treat.
Serves1212
Cook time1 hr 5 mins1 hour 5 minutes
Prep time30 mins30 minutes, + cooling & 45 mins chilling time
+ cooling & 45 mins chilling time
Ingredients
2 1/4 cups (335g) plain flour
1/2 cup (80g) icing sugar mixture
185g butter, chilled, chopped
1 Coles Australian Free Range Egg, separated
1 tbs chilled water
2 tbs Coles Funfetti Sprinkles
4 Pink Lady apples, peeled, cored, cut into wedges
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the flour, icing sugar and butter in a food processor and process until the mixture resembles breadcrumbs. Add the egg yolk and water and process until dough just comes together. Add the sprinkles and process until just combined. Turn onto a floured surface and shape into 2 discs. Cover and place in the fridge for 30 mins to chill.
Step 2
Meanwhile, cook the apple, rhubarb, 1/4 cup (55g) caster sugar and 1 tbs water in a medium saucepan over medium heat for 10 mins or until tender. Combine the custard powder with 2 tbs water in a bowl. Add to the apple mixture and cook, stirring, for 2 mins or until the mixture thickens. Set aside to cool completely. Stir in the strawberry.
Step 3
Preheat oven to 200°C. Roll out 1 portion of the pastry on a lightly floured surface to a 5mm-thick disc. Line a 4cm-high, 20cm (base measurement) fluted tart tin with removable base with the pastry and trim the edge. Chill for 15 mins.
Step 4
Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights or rice and bake for 10 mins or until light golden. Reduce oven to 180°C. Spoon the apple mixture into pastry case. Roll out the remaining portion of pastry on a lightly floured surface to a 3mm-thick disc and cut into strips. Arrange the pastry strips in a lattice pattern over the apple mixture. Use any remaining pastry to decorate the top of the pie. Brush the pie with egg white and sprinkle with the remaining sugar.
Step 5
Bake for 30 mins or until the pastry is golden. Cool slightly before serving.
Prep time30 mins30 minutes, + cooling & 45 mins chilling time
+ cooling & 45 mins chilling time
Ingredients
2 1/4 cups (335g) plain flour
1/2 cup (80g) icing sugar mixture
185g butter, chilled, chopped
1 Coles Australian Free Range Egg, separated
1 tbs chilled water
2 tbs Coles Funfetti Sprinkles
4 Pink Lady apples, peeled, cored, cut into wedges
1 bunch rhubarb, cut into 3cm lengths
1/3 cup (75g) caster sugar
1 tbs custard powder
200g strawberries, thickly sliced
Description
Looking for a classic pie with a next-level twist? Our fruity funfetti pie is made using from-scratch pastry that’s elevated with funfetti. This sweet dessert makes for the ultimate celebration treat.
Method
Step 1
Place the flour, icing sugar and butter in a food processor and process until the mixture resembles breadcrumbs. Add the egg yolk and water and process until dough just comes together. Add the sprinkles and process until just combined. Turn onto a floured surface and shape into 2 discs. Cover and place in the fridge for 30 mins to chill.
Step 2
Meanwhile, cook the apple, rhubarb, 1/4 cup (55g) caster sugar and 1 tbs water in a medium saucepan over medium heat for 10 mins or until tender. Combine the custard powder with 2 tbs water in a bowl. Add to the apple mixture and cook, stirring, for 2 mins or until the mixture thickens. Set aside to cool completely. Stir in the strawberry.
Step 3
Preheat oven to 200°C. Roll out 1 portion of the pastry on a lightly floured surface to a 5mm-thick disc. Line a 4cm-high, 20cm (base measurement) fluted tart tin with removable base with the pastry and trim the edge. Chill for 15 mins.
Step 4
Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights or rice and bake for 10 mins or until light golden. Reduce oven to 180°C. Spoon the apple mixture into pastry case. Roll out the remaining portion of pastry on a lightly floured surface to a 3mm-thick disc and cut into strips. Arrange the pastry strips in a lattice pattern over the apple mixture. Use any remaining pastry to decorate the top of the pie. Brush the pie with egg white and sprinkle with the remaining sugar.
Step 5
Bake for 30 mins or until the pastry is golden. Cool slightly before serving.
