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Apple, raspberry and rhubarb pie

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Recipes don’t come much easier than this! Flaky, sweet and tart, this Apple, Raspberry and Rhubarb Pie is sure to be a crowd favourite at your next event.

  • Serves8
  • Cook time50 minutes
  • Prep time20 minutes, (+ cooling & 30 mins resting time)

Ingredients

  • 6 Granny Smith apples, peeled, cored, thinly sliced
  • 1 bunch rhubarb, trimmed, cut into 3cm pieces
  • ⅓ cup (75g) caster sugar
  • 1 tsp ground cinnamon
  • 1 tbs cornflour
  • 300g frozen raspberries
  • ¼ cup (30g) almond meal
  • 1 Coles Australian Free Range Egg white
  • 1 tbs caster sugar, extra

Shortcrust pastry

  • 2¼ cups (335g) plain flour
  • ½ cup (80g) icing sugar mixture
  • 185g butter, chopped
  • 3 Coles Australian Free Range Egg yolks
  • 1 tbs chilled water

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the shortcrust pastry, place flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolks and water. Process until mixture just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
  2. Step 2

    Meanwhile, place the apple, rhubarb, sugar and cinnamon in a large saucepan over medium heat. Loosely cover and cook, stirring occasionally, for 5 mins or until apple releases its juices and is just tender. Add the cornflour and raspberries and cook for 5 mins or until raspberries are heated through and liquid thickens slightly. Set aside to cool.
  3. Step 3

    Preheat oven to 180°C. Divide pastry into 2 even portions. Roll out 1 portion on a lightly floured surface to a 3mm-thick disc. Line a 5cm-deep, 22cm (base measurement) fluted tart tin or pie tin with pastry. Sprinkle with almond meal. Spoon the cooled apple mixture into the pastry case. Roll out the remaining pastry on a lightly floured surface to a 2mm-thick disc. Use a 5cm heart-shaped pastry cutter to cut shapes from pastry. Arrange pastry hearts over filling, overlapping slightly. Lightly brush with egg white and sprinkle with extra sugar. Bake for 35-40 mins or until pastry is golden brown and filling is heated through.

Apple, raspberry and rhubarb pie

Apple, raspberry and rhubarb pie
  • Serves8
  • Cook time50 minutes
  • Prep time20 minutes, (+ cooling & 30 mins resting time)
Ingredients
  • 6 Granny Smith apples, peeled, cored, thinly sliced
  • 1 bunch rhubarb, trimmed, cut into 3cm pieces
  • ⅓ cup (75g) caster sugar
  • 1 tsp ground cinnamon
  • 1 tbs cornflour
  • 300g frozen raspberries
  • ¼ cup (30g) almond meal
  • 1 Coles Australian Free Range Egg white
  • 1 tbs caster sugar, extra

Shortcrust pastry

  • 2¼ cups (335g) plain flour
  • ½ cup (80g) icing sugar mixture
  • 185g butter, chopped
  • 3 Coles Australian Free Range Egg yolks
  • 1 tbs chilled water
    Description

    Recipes don’t come much easier than this! Flaky, sweet and tart, this Apple, Raspberry and Rhubarb Pie is sure to be a crowd favourite at your next event.

    Method
    1. Step 1

      To make the shortcrust pastry, place flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolks and water. Process until mixture just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
    2. Step 2

      Meanwhile, place the apple, rhubarb, sugar and cinnamon in a large saucepan over medium heat. Loosely cover and cook, stirring occasionally, for 5 mins or until apple releases its juices and is just tender. Add the cornflour and raspberries and cook for 5 mins or until raspberries are heated through and liquid thickens slightly. Set aside to cool.
    3. Step 3

      Preheat oven to 180°C. Divide pastry into 2 even portions. Roll out 1 portion on a lightly floured surface to a 3mm-thick disc. Line a 5cm-deep, 22cm (base measurement) fluted tart tin or pie tin with pastry. Sprinkle with almond meal. Spoon the cooled apple mixture into the pastry case. Roll out the remaining pastry on a lightly floured surface to a 2mm-thick disc. Use a 5cm heart-shaped pastry cutter to cut shapes from pastry. Arrange pastry hearts over filling, overlapping slightly. Lightly brush with egg white and sprinkle with extra sugar. Bake for 35-40 mins or until pastry is golden brown and filling is heated through.