Make the most of fresh autumnal produce and create something truly special with this Apple, Rhubarb and Blackberry Pie recipe. The juxtaposition of the sweet and tangy fruit is key to creating show stopping juicy flavours.
5 granny smith apples
4 stalks rhubarb
2 tablespoons caster sugar
1/4 teaspoons ground cinnamon
1 teaspoon ground cinnamon
1 teaspoon lemon zest
1/2 cup water
1 cup blackberries
3/4 cup butter, chopped
1/2 cup castor sugar
1 tablespoon water
1 & 1/2 cups self-raising flour
1 cup plain flour
1 tablespoon castor sugar, extra
Peel apples, cut into quatres, remove cores.
Cut each quarter in half lengthways.
Cut rhubarb stalk into 3 lengths.
Place apples, rhubarb, sugar, lemon zest and water into large saucepan and bring to boil, reduce heat, cover, cool for about 5 minutes or until apples and rhubarb are just tender.
Transfer apples and rhubarb to bowl, gently stir in cinnamon and blackberries, cool to room temperature.
Preheat oven to 190C.
In a food processor cream butter and sugar until light and fluffy.
Add egg and water and beat well.
Sift in flours and mix until just combined.
Half dough and wrap in plastic, refrigerate for 30 minutes.
After refrigeration roll out pastry between sheets of plastic wrap until large enough to line a greased deep 23cm pie plate.
Trim edge of the pastry with sharp knife; reserve scraps.
Spoon cold filling evenly into pastry case, brush edge with lightly beaten egg white.
Roll out remaining pastry as before, and cut 2cm wide strips, place over filling to create a lattice affect.
Press edges together firmly, trim with knife.
Brush pastry with egg white.
Sprinkle pie evenly with extra sugar.
Bake at 190C for 20 minutes, or until golden brown.
Serve with custard, cream, or ice cream.