From our The Vivant’s Top Ten: Chefs Share Their Favorite Dessert Recipe feature, we go to the Pie Room at Rosewood London, where Chef Calum Franklin shared his fabulous recipe for apple and rhubarb pie.
Apple & Rhubarb Pie
From Chef Calum Franklin, Holborn Dining Room Executive Chef. Serves 4 people
Ingredients:
- 500g ready-made shortcrust pastry
- 600g cooking apples, peeled, cored and cut into chunks
- 300g forced rhubarb, cut into 2cm chunks
- 90g demerara sugar
- 1 tsp ground ginger
- ½ tsp cinnamon
- 1 whole egg, beaten
- Custard to serve
Tools:
- Large saucepan
- Wooden spoon
- 20cm tart tin
- Fork
Directions:
- Place the apples into a large saucepan with 1 tbsp water, 80g of sugar, and the ground ginger and cinnamon
- Cook on a gentle heat with a lid on for 10 minutes, until apples have softened
- Fold in the raw rhubarb
- Increase the heat slightly to remove any excess cooking liquid, and dry out the mix a little
- Remove from the saucepan, and allow to cool completely
- Pre heat oven to 180°C fan
- Roll out 2/3rds of the pastry to a circle that is ½ cm thick, on a lightly floured surface
- Grease a 20cm tart tin and line it with the pastry, leaving a little overlap on the sides
- Prick the base all over with a fork
- Fill the base with the fruit mix
- Roll out the remaining pastry to a circle big enough to cover the top, and to ½ cm thickness
- Place over, joining with the pastry from the lip and firmly pressing together
- Trim the edges to look neat, and tuck in
- Make a few slits across the top
- Brush all over with egg, and sprinkle remaining sugar over the pastry
- Cook for 35 minutes until the pastry is golden, and serve with custard
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