- 1 kg granny smith apples
- 1/3 cup (80 g) caster sugar, plus extra, for sprinkling
- 1/2 teaspoon ground cinnamon
- 1 bunch (500 g) rhubarb, trimmed and cut into 2 cm chunks
- 2.5 cups (300 g) plain flour
- 3 tablespoons icing sugar
- 150 g cold butter, chopped
- 3–4 tablespoons iced water
- 1 eggwhite, beaten
- ice cream, to serve
- Peel, quarter and core the apples. Cut each quarter into thick wedges and place in a large saucepan with the sugar and cinnamon. Add 2 tablespoons water, cover and bring to the boil. Reduce the heat to low and cook for 10 minutes, or until tender, stirring occasionally.
- Add the rhubarb and cook for 3 minutes. Remove the lid and cook for a further 7 minutes, stirring often, until the liquid has evaporated and the mixture is thick. Transfer to a large bowl and leave to cool, stirring occasionally to release the heat.
- Meanwhile, sift the flour and icing sugar into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add 3 tablespoons of the chilled water and mix with a knife until the mixture starts to clump together, adding a little more water if it is too dry.
- Gather the dough into a ball, then divide in half. Roll out one piece on a sheet of baking paper and use it to line a 3 cm deep pie dish measuring 20 cm across the base and 24 cm across the top. Roll the other piece of dough out on the baking paper, large enough to cover the pie dish, with some overhang. Place on a board and chill, along with the pastry-lined pie dish, in the fridge for 15 minutes.
- Meanwhile, preheat the oven to 190°C.
- Meanwhile, preheat the oven to 190°C. Spoon the rhubarb filling into the pastry shell. Let the top pastry soften slightly, then lay it over the pie dish. Crimp the edges to seal, then trim away any excess. Brush the top with egg white, and sprinkle with extra sugar. Prick the centre of the pastry a few times with a fork. Bake for 50 minutes, until golden brown. Serve warm, with ice cream.