Rhubarb Apple And Raspberry Pie
Tangy rhubarb and sweet apple with a crumbly topping is a beautiful dessert on a cold night.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Food processor
- Rolling pin
- Cookie cutter
- Pie dish
- Kitchen scale
- Microplane
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Oven
- Refrigerator
- Mixing bowl
- Wooden spoon
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
Ingredients
- 50g unsalted butter, chopped
- 3 small Granny Smith apples, peeled, cored and chopped into 3cm pieces
- 700g rhubarb, trimmed and chopped into 3cm pieces
- 200g frozen raspberries
- 1 cup (220g) raw sugar, plus extra, for sprinkling
- 2 teaspoons finely grated lemon rind
- 1½ tablespoons lemon juice
- 1 teaspoon vanilla bean paste
- 1⅔ cups (250g) plain (all-purpose) flour
- ¼ teaspoon baking powder
- 1 teaspoon ground ginger
- 2 tablespoons caster (superfine) sugar
- 180g cold unsalted butter, chopped
- ¼ cup (60ml) water, chilled
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