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Apple Rhubarb Pies

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Apple Rhubarb Pie

My parents stayed with us last week. As they live in Tasmania and we live in Brisbane we don’t see each other all that often. Only every few years in fact. So it’s a bit of a treat when we see each other. As a result, I like to try and make sure I have food on hand that I know Mum and Dad like. That meant I’d purchased a bunch of rhubarb, which my Mum loves, and I’d planned to make a cake with, however as we ended up eating out so much during the week they were here I completely forgot about it.  Sorry Mum!

So when I reached into the fridge the other day I saw the poor forgotten about rhubarb and decided to put it to good use. Apple pies are always a favourite in the Delicious Everyday house, so I thought I’d switch it up a bit and by combining with a rhubarb compote. These little pies are delicious, easy and a little bit different thanks to the rhubarb compote which had been infused with cardamon and orange. Serve these pies hot with a scoop of vanilla bean ice cream or a dollop of whipped cream, or if you are feeling particularly indulgent, both.

Apple Rhubarb Pies

 

5 from 5 votes
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Apple Rhubarb Pies

Servings 4
Author Jennifer Schmidt

Ingredients

  • RHUBARB CARDAMON & ORANGE COMPOTE:
  • 300 g of rhubarb cut into 3cm pieces
  • 1/4 cup of caster sugar
  • 1/4 cup of water
  • 1 tsp of cardamon pods
  • 5 cm piece of orange rind
  • APPLE & RHUBARB PIES:
  • 2 apples peeled, cored and cubed
  • rhubarb compote
  • 1 sheet of frozen puff pastry thawed, I recommend Careme
  • 1 tablespoon of cream
  • 1 tablespoon of sugar

Instructions

  1. To make the compote combine the water and sugar in a saucepan over a low heat. Stir until the sugar is dissolved and then add the rhubarb, cardamon and orange rind. Bring to the boil, and then reduce heat to low and simmer for 15 minutes. Set aside to cool and remove the orange rind and cardamon pods.
  2. To make the apple pies, preheat the oven to 200 degrees Celsius (390 Fahrenheit) and line a baking tray with baking paper.
  3. Add the rhubarb compote in a bowl along with the apple and mix to combine. Cut the pastry into 8 squares and divide the apple and rhubarb mixture between 4 of the squares. Using a sharp knife, cut slits in the remaining 4 squares of the pastry, starting about 4 cm in from the edge, spacing each cut 1cm apart. Carefully place each square on top of a base and press the edges together to seal. Trim, as necessary.
  4. Brush the top of each pie with cream and sprinkle with sugar and bake for 15 to 20 minutes, or until golden.

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Comments

  4. Oh yum! It’s a shame that you don’t get to see your parents that often ;( but it’s nice that you made something your mum likes ~ I’ve never cooked anything with rhubarb at home but it looks great!
    Thanks for sharing!

    Reply

  10. Your pies look fabulous! Cardamon is one of my favorite spices to use in baked goods. The blend of ingredients here do sound very complimentary. You presentation here is stunning and it really makes you want to taste them. Delicious post!

    Reply

  15. Aww sorry to hear you couldn’t make the cake for your mom, but I’m sure she’s following your blog and she is very proud to see your beautiful pie today. 🙂 The best part was that you had good time together. This tart looks so delicious. I’d love the apple and rhubarb combo very much.

    Reply

    • Aww you’re too kind Lizzy 😀 It’s funny you mention the photos, I didn’t like them at all *laughs* Feeling in a bit of a rut at the moment. Thank you again for your kind words 🙂

      Reply

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