Monday, October 03, 2005

Apple and Rhubarb Crumble Pie

Why choose between a pie and a crumble when you can have both! In response to Eug's plea for people to post, I shall provide you all with the recipe to Apple and Rhubarb Crumble Pie.

Ingredients for filling:
3 Granny Smith apples, cored and sliced
1 bunch rhubarb, trimmed, washed and cut into 3cm pieces (remember not to use the roots or the leaves!)
3 cloves
3 pieces lemon rind
1/2 cup sugar
1/4 cup water
1 tbsp thickener of some kind (eg arrowroot or cornflour)
Jam of choice

Ingredients for topping:
4 tbsp butter or very cold canola oil
1/2 cup self raising flour (plain or wholemeal)
1/3 cup brown sugar
1/4 cup coconut
1 cup rolled oats

1 quantity some kind of short crust pastry (I make my own oil crust, but whatever recipe/store bought kind you have will do fine)

Preheat oven to 190 degrees celcius, lightly grease a pie tin, then line it with pastry, cover with glad wrap, and set aside in the fridge*.
Put all the filling ingredients except for the thickener and jam into a large saucepan. Cover and bring to the boil, then simmer for about 10min or until fruit is tender. Dissolve the thickener in a bit of water and then add it to the fruit in the last few minutes of cooking, stirring well. If it doesn't go quite thick enough to your liking, add a little more thickener and keep cooking.
While fruit is simmering, make the crumble topping. Rub the butter into the flour, or if using very cold canola oil drizzle it in and toss the flour with your fingertips. Add the rest of the topping ingredients and mix. If this doesn't look like enough to cover the pie just make some more - I guesstimated the quantities as I usually just chuck stuff in until it resembles crumble mixture.
When the fruit is done, pour it into the prepared pie dish, and then dot some blobs of jam evenly over the top. Sprinkle over the crumble mixture, and then bake in the oven for 15 - 20 mins.

* If you are using shortcrust pastry you may want to blind bake the pie crust lightly before adding the filling. Oil crusts don't really need to be baked first, but I think shortcrusts might. Blind bake by covering the pastry with foil, filling a cake tin or something oven-proof with water and then sitting this inside the pie shell. Cook in the oven for 10 mins with the foil on, and then 10 minutes without.


Blogger AJ said...

That's a great recipe, thanks Erica.

I made a lovely pear and almond cake with passionfruit glaze on the weekend. It was (in true AJ-style) "LOVELY!"

Peace out.
Erica, let's meet for lunch one day soon? I start my new role on Monday the 10th. WOW

5/10/05 20:02  
Blogger Erica said...

Mmm, sounds delish! You will have to treat me to a slice some time.

I'd love to meet for lunch Monday (10th) if you're not too busy at your new job. I'll give ya a call :)

5/10/05 22:57  

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