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1 Rhubarb & Apple Shortcake Pie

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Rhubarb & Apple Shortcake Pie

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Ingredients

8 portion(s)

Filling

  • 1 lemon, rind only (no pith)
  • 50 g raw sugar
  • 600 g granny smith apples, (about 4 large!): peeled, cored and thinly sliced
  • 50 g water
  • 100 g sultanas OR blueberries, (optional)

Pastry

  • 100 g raw sugar
  • 120 g Butter, at room temp
  • 1 egg
  • 1 tsp vanilla extract
  • 150 g SR flour
  • 100 g plain flour

Rhubarb

  • 6 sticks rhubarb, Chop off top & bottom pieces & discard.
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  • 6
    45min
    Preparation 15min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    THE FILLING

  1. Place lemon rind and sugar in the Thermomix bowl and mill for 10 secs / sp 9

    Add sliced apple and rhubarb pieces and water and cook for 15 mins / 90° / reverse / sp 1.

    Add the sultanas and mix 1 min / reverse / sp 1.

    Set aside and allow to cool.

    2. THE PASTRY

  2. Add raw sugar to the TM bowl and mill for 10 secs / sp 9.

    Insert BUTTERFLY and add butter. Beat for about 30 secs / sp 4, until pale and creamy. Scrape down sides.

    Remove butterfly. Add egg, vanilla and flours and knead until it comes together as a ball. Leave the MC off / Closed lid / Dough mode. No need to set the time as you will see when to turn it off in under a minute.

    Turn the dough out onto a lightly floured Thermomat and knead until smooth. Wrap in the Thermomat and place in the fridge for half an hour to chill.

    3. HOW TO ASSEMBLE

  3. Preheat the oven to 200°. Line a 20cm spring-form tin with baking paper.

    Remove one third of the dough and wrap it back up in some plastic wrap and place in the fridge until ready (this is for the lattice top).  

    Place the remaining 2/3 of dough inside a folded Thermomat and roll out to about 25cm circle. Place this rolled out dough inside the spring-form tin so the sides go about 2.5cm up the wall.

    STRAIN the filling to remove any excess liquid and then transfer to the prepared tin.

    Remove the "top" pastry from the fridge and place it inside the folded Thermomat and roll it out to about 20cm circle. Then, using the TM Spatula only (never use metal on the Thermomat!!), cut 2cm-wide strips. Arrange the strips in a lattice pattern over the filling and press to seal. Sprinkle with a couple of teaspoons of raw sugar.

    Bake for 30 minutes. Remove from oven and allow to stand for 10 minutes before removing it from the tin.

    Serve warm with cream, custard or HOME MADE ICE-CREAM!! (I have also published a recipe for my version of vanilla ice-cream) Yum!!

10

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Made this last night and it was delicious. I...

    Submitted by Siubhan on 16. August 2020 - 09:30.

    Made this last night and it was delicious. I didn't do the lattice too, just a flat top. Total winner

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  • I was a bit skeptical about this but once baked it...

    Submitted by Lyndalc on 23. May 2020 - 20:09.

    I was a bit skeptical about this but once baked it was very yummy. I found the fruit was a bit more cooked than I would like so I would either chop in larger chunks or reduce cooking time next time. Pastry was delicious. A bit tricky getting the base into a springform as the pastry is quite delicate but it patched up ok and cooked well.

    Thanks for sharing.

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