Apple, Rhubarb & Raspberry Pies

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By Team Studio Kitchen

Beautifully made pies, like this apple, rhubarb, and raspberry creation, are more than just food—they're a celebration of tradition, craftsmanship, and the simple joys of life. Whether enjoyed on it's own or with a drizzle of creamy vanilla sauce, thick vanilla custard or ice cream each bite carries with it the promise of warmth, comfort, and endless delight.

You could also make a quick and easy pie using our microwave apple compote filling.

Time

2

hour

0

minutes

Degree of Difficulty

Medium

Save

2

Portions

8
servings

Share Recipe

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Ingredients

Servings

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SWEET PASTRY

280g plain flour
90g icing sugar
 pinch salt
1 vanilla pod, seeds scraped
135g unsalted butter, cold diced
55g egg (approx, 1 large egg)
20g egg yolk (approx, 1 large egg yolk)

RHUBARB, RASPBERRY & APPLE FILLING

400g apples, peeled, cored and cut into about 8 wedges
250g raspberries, frozen or fresh
6 sticks rhubarb, washed, peeled, cut into 5cm length pieces
350g caster sugar
50g unsalted butter, melted
½ lemon, finely grated zest
½ orange, finely grated zest
200 ml raspberry puree*
100 ml water
1 vanilla pod, split lengthways and seeds scraped
1

To make the pastry… place flour, icing sugar, salt and scraped vanilla seeds into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

 

2

To rest the pastry… chill and rest the dough in the fridge for 30 minutes before removing and rolling the dough using a rolling pin to the desired thickness of around 1/2 cm for individual pies. Chill the pastry in the fridge again. 

 

3

For the apples… In a frying pan place 100 g (of the 350 g) caster sugar, apple wedges and 50 g of the melted butter and cook over a medium high heat. Turn the apples regularly and cook them until they are caramelised. Remove from the heat and allow them to cool.

 

4

For the rhubarb… in a bowl mix the raspberry puree and water together, set aside. Place the rhubarb pieces into an ovenproof dish and sprinkle over the sugar, zests, raspberry water and vanilla. Cover with foil and bake in an oven preheated to 180C for 15-20 minutes. Remove from the oven and open the foil carefully to check the fruit. When it is soft and a knife is easily inserted then the fruit is done. Cook further if needed or set aside. 

 

5

For the filling… cut the apple compote down into smaller pieces and add to a bowl. Add the cooked rhubarb and frozen (or fresh) raspberries into the bowl and mix well together. Cool completely. 

 

6

Line the tart tins… cut discs of pastry from your chilled sheet and line your pie tins. 

 

7

Add the fruit… and lid. Push the cooled filling into the pie tins and top off with a disc of sweet pastry. Crimp and press the top and bottom together and use a sharp knife to trim any excess pastry.

 

8

To bake… brush each pie with a little milk and sprinkle over raw sugar onto the surface of each pie. Bake in an oven preheated to 180C for 25 - 30 minutes or until baked golden brown and crispy on top. 

 

1
0 hours 0 minutes

To make the pastry… place flour, icing sugar, salt and scraped vanilla seeds into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

2
0 hours 0 minutes

To rest the pastry… chill and rest the dough in the fridge for 30 minutes before removing and rolling the dough using a rolling pin to the desired thickness of around 1/2 cm for individual pies. Chill the pastry in the fridge again. 

3
0 hours 0 minutes

For the apples… In a frying pan place 100 g (of the 350 g) caster sugar, apple wedges and 50 g of the melted butter and cook over a medium high heat. Turn the apples regularly and cook them until they are caramelised. Remove from the heat and allow them to cool.

4
0 hours 0 minutes

For the rhubarb… in a bowl mix the raspberry puree and water together, set aside. Place the rhubarb pieces into an ovenproof dish and sprinkle over the sugar, zests, raspberry water and vanilla. Cover with foil and bake in an oven preheated to 180C for 15-20 minutes. Remove from the oven and open the foil carefully to check the fruit. When it is soft and a knife is easily inserted then the fruit is done. Cook further if needed or set aside. 

5
0 hours 0 minutes

For the filling… cut the apple compote down into smaller pieces and add to a bowl. Add the cooked rhubarb and frozen (or fresh) raspberries into the bowl and mix well together. Cool completely. 

6
0 hours 0 minutes

Line the tart tins… cut discs of pastry from your chilled sheet and line your pie tins. 

7
0 hours 0 minutes

Add the fruit… and lid. Push the cooled filling into the pie tins and top off with a disc of sweet pastry. Crimp and press the top and bottom together and use a sharp knife to trim any excess pastry.

8
0 hours 0 minutes

To bake… brush each pie with a little milk and sprinkle over raw sugar onto the surface of each pie. Bake in an oven preheated to 180C for 25 - 30 minutes or until baked golden brown and crispy on top.