These Apple Rhubarb 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.
Keyword Apple Rhubarb Pies, pie recipe, rhubarb recipe
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.
To make the apple pies, preheat the oven to 200 degrees Celsius (390 Fahrenheit) and line a baking tray with baking paper.
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.
Brush the top of each pie with cream and sprinkle with sugar and bake for 15 to 20 minutes, or until golden.