NZ Woman's Weekly

Rustic rhubarb and berry pie recipe

Rustic rhubarb and berry pie recipe
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Serves 6-8

The colour of this winter-inspired pie is just gorgeous and the berries add a little sweetness to the tart rhubarb. I love the fact you don’t have to be too precious with the pastry as the more rustic it looks, the better.

  • 5 medium stalks rhubarb, sliced into bite-sized pieces
  • 350g frozen berries
  • 2 granny smith apples, peeled and diced
  • 1 tsp orange zest
  • ½ cup sugar
  • 1 tsp vanilla extract with seeds
  • 2 tsp cornflour
  • ¼ cup water
  • 400g block sweet pastry
  • 1-2 tbsp flour for rolling
  • 1-2 tbsp milk
  • 1 tbsp cinnamon sugar (1 tbsp sugar, plus good pinch cinnamon)
  • Custard or cream to serve
  1. In a medium saucepan, combine the rhubarb, berries, apples, orange zest, sugar and vanilla. Heat gently until the berries release some of their juices, then simmer for 5-8 minutes until the rhubarb is tender.
  2. Combine the cornflour and ¼ cup water, then add to the simmering fruits. Cook for a further 2 minutes until thickened and glossy. Cool completely.
  3. Preheat the oven to 185oC. Dust a clean surface with a little flour and roll out the pastry into a rustic circle approximately 25cm in diameter. Lay the pastry in a 23cm loose bottom flan tin and let the sides overhang.
  4. Fill with the berry mixture and lay over the overhanging pastry to create a shell. Brush the pastry with milk and sprinkle with the cinnamon sugar. Bake on a flat tray for 25-30 minutes until deep golden. Serve warm with custard or cream.

Take a look at this decadent Nutty Fudge Slice recipe here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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