• 300 g plain flour – sifted
  • 150 g butter
  • 1 egg
  • 2 tbs water – chilled


  • 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



  1. Place all pastry ingredients in a food processor. Pulse process to form a smooth ball.
  2. Wrap in plastic film and refrigerate for at lease 30 mins.


  1. Melt butter in a pan and add apples and sugar. Cook over low heat for 2-3 mins.
  2. Add rhubarb and cinnamon, stir through and cook a further 2-3 mins until the fruit starts to soften.
  3. Pour fruit mix into a pie dish and allow to cool completely.
  4. Preheat over to 180 C.
  5. 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).
  6. Press it around the rim of the dish and brush with water.
  7. Cover dish with remaining pastry, press the edges down gently then trim off any excess pastry.
  8. Brush pastry with milk and scatter with caster sugar.
  9. Bake pie on the centre shelf for 35-40 mins until pastry is golden.
  10. Serve with thick cream, custard or lavender ice-cream.

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