Apple and Rhubarb Pie

London calling: For Apple and Rhubarb Pie


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


  • 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


  • Large saucepan
  • Wooden spoon
  • 20cm tart tin
  • Fork


  1. Place the apples into a large saucepan with 1 tbsp water, 80g of sugar, and the ground ginger and cinnamon
  2. Cook on a gentle heat with a lid on for 10 minutes, until apples have softened
  3. Fold in the raw rhubarb
  4. Increase the heat slightly to remove any excess cooking liquid, and dry out the mix a little
  5. Remove from the saucepan, and allow to cool completely
  6. Pre heat oven to 180°C fan
  7. Roll out 2/3rds of the pastry to a circle that is ½ cm thick, on a lightly floured surface
  8. Grease a 20cm tart tin and line it with the pastry, leaving a little overlap on the sides
  9. Prick the base all over with a fork
  10. Fill the base with the fruit mix
  11. Roll out the remaining pastry to a circle big enough to cover the top, and to ½ cm thickness
  12. Place over, joining with the pastry from the lip and firmly pressing together
  13. Trim the edges to look neat, and tuck in
  14. Make a few slits across the top
  15. Brush all over with egg, and sprinkle remaining sugar over the pastry
  16. Cook for 35 minutes until the pastry is golden, and serve with custard




One thought on “London calling: For Apple and Rhubarb Pie”

Comments are closed.