This Summer – or the lack of it – has all growers in tatters. Same here. my raspberries didn’t look too happy and my strawberries went into hibernation (or never came out of it). My own apple tree looks sad sad sad….But the rhubarb withstood all elements and stand proud and tall….. so what to do with it. Apple & Rhubarb pie of course……. since we brought apples home from the Apple Farm in Tipperary – this was a match made in heaven.
And it is sooooo easy that there is no excuse buying the awful supermarket stuff. Let’s get the Nation baking once again. It is in fact so simple that it doesn’t need a recipe. Simply peel 3 apples, core and chop. Wash the rhubarb and remove all stringy bits. Put both fruit (ok, rhubarb is officially a vegetable) into a pan with some vanilla sugar (or caster sugar and vanilla essence), add cinnamon to taste and bring to a simmer. Keep on a law heat until the sugar has dissolved and the apples are close to become mushy.
Preheat oven to 180C. Line a tart form with sweet shortcrust pastry (or normal shortcrust pastry), add the apple-rhubarb mix and cover the pie with a layer of shortcrust pastry. Seal the edges by crimping the pastry, brush with egg wash and pop into the oven. Bake until pastry is golden brown.
Serve either warm with ice cream or cold with warm custard – delicious.