Apple and rhubarb mini pies


I recently came into possession some fresh from the garden rhubarb. I have never cooked with it before, but I must admit I LOVE it and have been obsessed with it for years. So it is kind of crazy to think that I have never used it until now. My mind went straight to pies for this one… and right up until I had the mixture there I was going to make a full size pie, but at the last minute decided mini pies would be much more fun.  

The result was a delicious, bite size snack and my family definately enjoyed them!  

Hopefully I can get my hands on some more rhubarb soon…because as delicious as that rhubarb and apple pie was, I really enjoyed the leftover mixture over some porridge!  

Rhubarb & apple pie

Ingredients (serves 6)
  • 30g unsalted butter
  • 6 Granny Smith apples, peeled, cored, sliced
  • 150g caster sugar, plus extra to sprinkle
  • 1 bunch rhubarb, washed, sliced
  • 1/2 tsp ground cinnamon
  • 1 tbs milk
  • Thick cream or custard, to serve
  • Pastry

  • 300g plain flour
  • 150g unsalted butter, cubed
  • 1 egg 


  1. To make the pastry, place the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and 1-2 tablespoons chilled water and process until it comes together to form a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.  
  2. Preheat oven to 180°C.  
  3. Melt the butter in a large frying pan. Add the apples and sugar and cook for 2-3 minutes over low heat. Add the rhubarb and cinnamon and cook for a further 2-3 minutes until the fruits are just starting to soften. Transfer into a 3-litre (6-cup capacity) pie dish and set aside to cool.  
  4. Roll out the pastry on a lightly floured work surface and cut a 1 1/2cm-wide strip of pastry. Press it around the rim of the pie dish and brush with a little water. Cover with remaining pastry, then trim the edges. (This method helps stop the pastry lid shrinking.) Pinch the pastry together to seal, brush with milk and scatter with the extra caster sugar.  
  5. Bake the pie for 35-40 minutes until the pastry is golden. Serve hot or warm with thick cream or custard. 



delicious. – June 2002, Page 102
Recipe by Valli Little   



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