Rhubarb & Apple Pie

I did some baking over the weekend. I had some rhubarb in the freezer that I had previously blanched to keep its colour and some granny smith apples that needed using. Pie time! I will admit that I did use the quick option of using pre-made pastry. I can make pastry and have done many times. Sometimes you need a quick option for a yummy treat. My husbitect also did some cooking and made a delish chilli jam. I shall take a photo of the jam being enjoyed and add a recipe soon.

For the pie filling, I cored and thinly sliced four granny smith apples and heated them with the rhubarb (about two cups; chopped + blanched), a tablespoon of butter, a little caster sugar, a squeeze of lemon juice and cinnamon. Once the apple and rhubarb were softened, I added about half a small packet of blanched almonds for a little crunchiness. I greased the pie plate with butter, lined it with pastry, added the filling and topped with more pastry. The top layer split a little so I pressed it back together and used some little hearts cut from leftover pastry to stick it together. Then added even more hearts. I like to glaze pie pastry with milk for a crisp, brown finish. It took about 45mins to bake at 180C. Served with vanilla ice cream. Nom!

Do you decorate your pies with leftover pastry?