Apple rhubarb pie

In the last years rhubarb has become a fairly forgotten plant from our gardens, unduly so in my opinion. It can be a marvelous addition to apples, in pies, crumbles or compotes, you can make it into a very special marmelade, salsa or chutney, and much more. Or you can eat it raw, of course.

Today I used it in the apple pie, where it’s taste and sourness elevates the pie to a whole new level.

For all of you who are not really into baking, don’t get scared by the idea of shortcrust pastry. It’s fairly easy to make, especially if you have a mixer at home, but you can make it with one, too.

By following a few simple rules making a shortcrust pastry becomes a ‘piece of cake’:

1. Always use butter directly from the fridge, it is essential to use cold butter that you cut into small pieces. If it is really hot and the butter gets warm or melts during the cutting, just put it back in the fridge to cool down again.

2. If you are making the dough with your hands, rinse them with cold water first.

3. Quicky mix flour, sugar and pieces of butter in stand mixer (or by hand) to get coarse crumbs. If you are using a stand mixer, use pulse mode for mixing.

4. The water you add to the dough has to be really cold.

5. Always shape the dough into a disc shape (for easier rolling) and chill in for 30 minutes before rolling it.

6. Shortcrust pastry is very forgiving, if it tears, just dampen the edges with a little water and pulled them over each other or add a piece of dough and roll it again.

You can blind bake the dough firts, of course – bake the empty pastry first and then add filling and bake it all the way. I have never done that, because it turns out great if you fill it straight away and bake the whole pie. But I always use the model with the removable bottom, because it makes getting the pie out so much easier.

Apple rhubarb pie

Ingredients

Shortcrust pastry:

  • 230 g butter
  • 260 g all purpose flour
  • 1/4 cup sugar
  • 1/4 ts salt
  • 1/4 cup cold water

Filling:

  • 240 g rhubarb, peeled and cut into 1 cm pieces
  • 500 g apples, cut into smallpieces
  • 2/3 cup brown sugar
  • 2 Tbsp flour or starch
  • 1 tsp vanilla extract
  • 1,5 tsp of ‘pumpkin spice’
  • pinch of salt
  • a few pieces of butter

Method

1. Mix the flour, slat and sugar in a bigger bowl or bowl of a stand mixer, then add the cubbed butter. Mix it together – pulse mode in a stand mixer or with really cold hands, until the mixture resembles a coarse crumbs. If the butter got too warm (soft) during the mixing, just put the bowl into the fridge for a while. The dough is cold enough when you can shape a cube with your fingers and it will hold it’s shape and your fingers are not greasy.

2. Slowly add the cold water and mix just long enough for a dough to come together as a shaggy mass.

3. Testo stresemo na pult, razdelimo na dva enaka dela. Vsak del z rokami stisnemo skupaj, da se sprime in oblikujemo v 1,5-2 cm debel disk. Disk zavijemo v prozorno folijo in ga damo v hladilnik za vsaj pol ure.r

4. Ohlajen disk vzamemo iz hladilnika (drugega pustimo še na hladnem) ter med dvema listoma peki papirja razvaljamo do željene velikosti (da bomo z njim pokrili dno ter stranice modela za peko), ponavadi dobimo debelino testa približno 3-5 mm. Razvaljano testo navijemo na valjar in ga tako prenesmo v model za piro, ki smo ga prej namazali z maslom. Testo rahlo pritisnemo v model, da se prilega dnu in stranicam. Odvečno testo, ki gleda preko roba modela, odrežemo z nožem ali pa ga pustimo in ga kasneje skupaj z zgornjim testom spodvijemo navznoter.

5. Pred peko model, obložen s testom, postavimo v hladilnik za pol ure.

6. V večji posodi dobro zmešamo vse sestavine za nadev, razen koščkov masla. Iz hladilnika vzamemo drugi disk in ga med listoma peki papirja razvaljamo na velikost zgornje odprtine modela za pito oz kak cm večje.

7. Model s testom vzamemo iz hladilnika, ga napolnimo z nadevom, rob testa rahlo navlažimo z vodo in vse skupaj prekrijemo z drugo polovico testa, ki smo ga ravno razvaljali. Zgornje in spodnje testo s prsti pritisnemo skupaj, da rob zatesnimo. Za lepšo obliko lahko obe plasti testa spodvijemo navznoter, preden ju pritisnemo skupaj ali pa odvečni del testa, ki visi čez rob modela, odrežemo z nožem in s prsti oblikujemo lep zaključek. V pokrov testa z nožem zarežemo nekaj odprtin, skozi katere bo med peko uhajala para, da se pokrov ne bo preveč napihnil in počil.

8. Pečemo v pečici, ogreti na 200 stopinj C, 45-50 minut, da je testo zlato-rjavo, nadev pa mehek.

9. Preden jo postrežemo, pito vsaj toliko ohladimo, da se nadev zgosti, sicer ne bo držala svoje oblike. Zelo okusna je s kepico vanilijevega sladoleda.

 

Photographs: Darja & Inaya – Fotografiranje in Stiliranje hrane

Smokey Darja

 

Leave a reply

 

SloveniaEnglish