New Idea
TIP: If pastry cracks when placing into pie dish, simply patch any cracks with pastry trimmings. Pie can be made up to two days ahead. Keep covered in the fridge. Reheat in a moderately slow oven (160C) until filling is hot.
Ingredients
Method
Lightly grease a 24cm round loose-based flan tin. Place on an oven tray.
To make filling, combine apples, rhubarb, sugar and 1tblsp water in a non-stick frying pan over a low heat. Cook, covered, stirring occasionally, for about 12 minutes, or until fruit is just tender. Add blended cornflour and 1 tblsp water to pan. Cook, stirring, until mixture boils and thickens slightly. Remove from heat. Transfer to a large heatproof bowl. Cool to room temperature.
Meanwhile, make pastry. Whisk butter, sugar, egg and vanilla in a large bowl until combined. Stir in sifted flour and custard powder to form a dough. Cut two-thirds from the dough, shape into a flat disc. Shape remaining pastry into a smaller disc. Wrap both in plastic wrap. Refrigerate both pastry discs for 1 hour.
Roll out large pastry disc between two sheets of baking paper to a 20cm round. Remove top sheet of paper. Invert pastry over tin, then remove other sheet of paper. Press pastry up side of tin. Spoon filling into pastry case. Roll out small pastry disc between two sheets of baking paper large enough to cover filling. Place over filling. Press edge to seal and trim. Brush top lightly with water. Sprinkle with extra sugar.
Cook in a moderate oven (180C) for about 30 minutes, or until pastry is golden brown. Stand pie for 20 minutes before serving. Serve with cream.
