I found this amazing and easy apple and rhubarb shortcake pie recipe in Real Living magazine and gave it a whirl. Even if you’re inexperienced in the kitchen, this is a slow recipe that you can take your time with. Follow the recipe and instructions, both components are easy and the result is divine. It’s easy to make this gluten free and vegan. I used gluten free plain flour, as well as sugar and dairy alternatives, I also threw in a few more spices.
Hint: Pre make the dough and let it sit in the fridge if you are entertaining, this will allow you to serve a fresh pie on the day without getting stuck in the kitchen
Total time: 1hr 15mins
- 1kg granny smiths, peeled, cored & cut into 2.5cm pieces
- 1 bunch rhubarb, trimmed & cut into 4cm pieces
- 1tbsp water
- 1/2 tsp ground cinnamon (I doubled this and also added ground nutmeg and cloves)
- 1tsp vanilla extract
- 3 1/2 tbsp raw caster sugar (Or alternative sweetener)
- 2 cup plain flour (of gluten free plain flour)
- 1 1/2 tsp baking powder
- pinch salt
- 165g cold butter, cubed
- 3/4 cup icing sugar (or alternative)
- 1 cold egg
- 1 tbsp iced water
- 1/4 cup almond meal
- 1 tbsp milk (Or alternative)
Vegetable peeler, sharp knife, chopping board, Food processor, sieve, 22cm cake tin, baking paper, medium saucepan with lid, spoon, baking tray, rolling pin, pastry brush, wire cooling rack.
- Preheat oven to 180C (160Fan forced) Line base of cake tin with baking paper
- Place apples, rhubarb, water, cinnamon, vanilla and 2 1/2 tbsp of raw sugar in saucepan over medium heat. Cover with lid and cook for 15 min until apple is just tender, carefully stir half way through.
- Drain fruit in sieve for 10 mins to remove excess liquid. Spread on baking tray to cool quickly.
- While cooling, place flour, baking powder, icing sugar and salt in food processor. Add butter and pulse to form a breadcrumb-like mixture. With motor running, add egg and process until a ball of dough forms
- Divide dough in half, roll into balls and flatten to form discs. Wrap separately in cling wrap and rest in fridge for at least 30 mins
- Roll discs of dough our with rolling pin to 1.5cm larger than the cake tin. Line the base with almond meal and fill with fruit. Lay the other disc on top and press around edges to seal.
- Brush the cake with milk and sprinkle with remaining sugar.
- Bake for 1hr until golden. Remove from oven and cool for 15 mins in tin. Transfer to wire rack to cool completely of serve warm with cream, custard or ice-cream.