I am a complete and utter fruit-aholic, I am always trying to find new and fun ways to enjoy fruit especially in my baking. I have made a couple of fruit inspired recipes you can check them out here {winter exotic fruit pie}, here {apple and cranberry pie} and here {rhubarb streusel muffins}, and here {honey baked apples} to name just a few. But onto today’s lovely fruity recipe which I know you are going to love 😀

Rhubarb Apple and Strawberry Pie

Rhubarb apple and strawberry pie.

Fruit madness

Packed inside of this beautiful pie is a combination of rhubarb, which is just coming into season and is so sweet at the moment apple, which brings body and flavour to the filling and strawberries, sweet and oh so pretty and pairs really well with both the rhubarb and the apple.

Rhubarb Apple and Strawberry Pie

Each of the fruits are flavourful on their own but together they really do pack a punch.

Seasonal Fruits

Rhubarb Apple and Strawberry Pie

I do try and keep seasonal as much as possible and right now in the UK rhubarb is everywhere. It’s so sweet and tart all at the same time, which to me makes it the perfect pie filling. Strawberries are just starting to come into their early season and apples always seem to be in season these days.

Rhubarb Apple and Strawberry Pie

Perfect Partners

All three fruits are just perfect partners, sweet, tart and full of texture and body.

Rhubarb Apple and Strawberry Pie

Pastry

This is a really simple short crust pastry requiring very little work and only a little resting period. Yet this pastry is also flaky with just the right amount of crumb. It’s not a super sweet pastry but I like it that way and I am sure you will too.

Serving the Pie

Rhubarb Apple and Strawberry Pie

This pie can be enjoyed warm or cold with ice cream, custard or cream. And if enjoyed cold it is perfect for the picnic basket. I found it perfect served with a generous dollop of cream on top 😀

Rhubarb Apple and Strawberry Pie

Rhubarb Apple and Strawberry Pie

A fruit pie packed full of rhubarb, apple and strawberries with a sweet shortcrust pastry casing. Enjoyed hot or cold.
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Course: Dessert
Cuisine: British
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 1 pie
Author: Emma

Ingredients

For the Pastry

  • 275 grams Plain flour (All Purpose, (1 and 3/4 cups))
  • 2 tablespoons Icing sugar (Confectioners sugar)
  • 140 grams unsalted butter - cut into cubes ((Scant 2/3 cup))
  • 3-4 tablespoons cold water

For the Filling

  • 215 grams rhubarb / 2 large stalks ((1 and 1/2 cups once diced))
  • 315 grams dessert apples / approx. 4 small apples ((3 and 1/2 cups once diced))
  • 250 grams strawberries - halved ((16 large strawberries))

To finish

  • 1 egg beaten
  • 2 tablespoons caster sugar (superfine, (granulated is fine to use))

Instructions

Directions for the pastry

  • Mix the flour and icing sugar together.
  • Add in the butter and rub in till it resembles fine breadcrumbs.
  • Work in just enough water to bring it together, then gently knead into a ball wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.

For the filling

  • In a medium sized saucepan add the diced rhubarb and apple with water and sugar and cook on a medium heat for 10 to 15 minutes.
  • You want the fruit to be starting to break down but still holding some of its shape. If you feel your fruit filling is too runny then add a little cornflour dissolved in a touch of water to it before taking it off the heat. This will help thicken up your filling.
  • Take it off the heat once done, allow it to cool down and then mix in the strawberries.

Bringing it together

  • Preheat your oven to 200C / 400F / Gas mark 6.
  • Get your egg ready by lightly beating it with a fork.
  • Get a 24-centimetre pie plate or dish out and divide your pastry into 2 equal halves.
  • Roll out one half so it is large enough to overhang your dish. Pop it into your dish making sure you gently push it down into all the corners.
  • Pour all of your pie filling into the dish.
  • Roll out the other half of the pastry to around the same size.
  • Brush a little egg around the edges of the base and carefully place the lid on top. Using a sharp knife cut away the excess at an angle and crimp the edges together to help them stick.
  • Brush with the egg and sprinkle the top with your sugar, this will help give your pie a lovely glazed look.
  • Decorat as you please, I took the left over pastry rolled it out using a 2 and 1/2 inch pastry cutter I cut out some leaves and scored them carefully with a sharp knife and placed a few berries in the middle. Glaze any decorations you may have added.
  • Put three small air holes / slices in your pie to allow the steam to escape and them pop the pie in your oven for at least 35 - 40 minutes.
  • You are looking for your crust to be a lovely golden colour and crispy.
  • This pie will keep well in the fridge for at least 3 days but can be frozen once baked.
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