Ingredients:
Pastry
- 300 g plain flour – sifted
- 150 g butter
- 1 egg
- 2 tbs water – chilled
Pie
- 6 Granny Smith apples – pealed, cored and sliced
- 1 bunch of rhubarb – washed and sliced
- 150 g raw caster sugar, plus extra to sprinkle
- 1/3 cup dried Munstead Lavender
- 1/2 tsp ground cinnamon
- 1tbs milk
- Extra raw caster sugar to sprinkle
Method:
Pastry:
- Place all pastry ingredients in a food processor. Pulse process to form a smooth ball.
- Wrap in plastic film and refrigerate for at lease 30 mins.
Pie:
- Melt butter in a pan and add apples and sugar. Cook over low heat for 2-3 mins.
- Add rhubarb and cinnamon, stir through and cook a further 2-3 mins until the fruit starts to soften.
- Pour fruit mix into a pie dish and allow to cool completely.
- Preheat over to 180 C.
- Roll out pastry on a floured surface and cut out 1.5 cm strips of pastry (enough to go around the diameter of the pie dish).
- Press it around the rim of the dish and brush with water.
- Cover dish with remaining pastry, press the edges down gently then trim off any excess pastry.
- Brush pastry with milk and scatter with caster sugar.
- Bake pie on the centre shelf for 35-40 mins until pastry is golden.
- Serve with thick cream, custard or lavender ice-cream.
