Skip to main content

Strawberry, rhubarb and apple pie

Skip to IngredientsSkip to Method

Looking for an impressive dessert when entertaining? You can’t go past this Strawberry, rhubarb and apple pie. The combo of buttery pastry and sweet fruity flavours is a match made in heaven.

  • Serves10
  • Cook time45 minutes
  • Prep time30 minutes, (+ 1 hour resting & 5 mins cooling time)
Strawberry, rhubarb and apple pie


  • 1 bunch rhubarb, cut into 5cm lengths
  • 2 Granny Smith apples, peeled, cored, thinly sliced
  • ⅓ cup (75g) caster sugar
  • 1 tbs cornflour
  • 250g strawberries, thickly sliced


  • 1½ cups (225g) plain flour
  • ⅓ cup (55g) icing sugar mixture
  • 125g chilled butter, chopped
  • 2 Coles Australian Free Range Egg yolks
  • 1 tsp iced water
  • Green and yellow gel food colouring
  • 1 Coles Australian Free Range Egg white
  • 2 tsp caster sugar

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.


  1. Step 1

    To make the pastry, process the flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolks and water and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until smooth. Reserve one-quarter of the pastry.
  2. Step 2

    Roll out remaining pastry on a lightly floured surface to a 30cm disc. Line the base and side of a 23cm round (base measurement) fluted tart tin with removable base with pastry. Trim excess. Place in the fridge for 1 hour to rest.
  3. Step 3

    Meanwhile, roll out half the reserved pastry to a 2mm-thick disc. Use 3cm, 4cm and 5cm flower-shaped cutters to cut blossoms. Place on a baking tray lined with baking paper. Divide remaining pastry into 2 portions. Tint 1 portion with green food colouring and remaining portion with yellow colouring. Roll out green pastry to a 2mm-thick disc. Use a teardrop-shaped cutter to cut leaves (alternatively, use a round cutter to cut out discs, then use a small sharp knife to shape into leaves). Place on the lined tray. Roll out yellow pastry to a 2mm-thick disc and use 5mm and 1cm round cutters to cut discs. Use a little water to attach discs to the top of the flowers. Place flowers and leaves in the fridge for 30 mins to rest.
  4. Step 4

    Preheat oven to 200°C. Cover pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and pastry weights or rice. Bake for 8-10 mins or until light golden. Reduce oven to 180°C.
  5. Step 5

    While the pastry is baking, cook the rhubarb, apple and sugar in a saucepan over medium heat, stirring occasionally, for 5-7 mins or until sugar dissolves and rhubarb is just tender. Combine cornflour with 2 tbs cold water. Add to the rhubarb mixture with strawberry. Cook, stirring, for 2 mins or until sauce thickens.
  6. Step 6

    Spoon rhubarb mixture into pastry case and smooth the surface. Bake for 20 mins or until heated through.
  7. Step 7

    Place flowers and leaves on a baking tray lined with baking paper. Brush with egg white. Sprinkle with sugar. Bake for 5 mins or until light golden. Set aside for 5 mins to cool. Arrange on tart.