With crème brûlée Ice Cream
As I mentioned before, the scale tipped and now it’s time to post some desserts. A change is always as good as a rest. However, I have a love-hate relationship with desserts. I absolutely love eating them but I hate brooding over how much I ingested, later on. How can I balance the two and just enjoy the dessert?
It’s time to shift more attention to rhubarb. I decided to add some apples and pears to enhance the taste of pie. The end result was delightful. I served the pie with crème brûlée ice cream, also known Crema Catalana, Burnt Cream or Trinity cream. I even sprinkled some chocolate sprinkles, on top. The dessert was rich and decadent, and for the first time, I didn’t think about calories. I just sat back and enjoyed.
The pie is very easy to make once all ingredients are assembled. The apples should be chopped just before use to avoid discolouring. If you ever try this dessert, just sit back and enjoy it. Don’t think about the calories. I hope you enjoy it as much as I did!!!
Roll out remaining pastry large enough to cover the filling, press edges together gently. Pinch a frill at the edge. Decorate if you want. I used rhubarbs but you can’t really eat them after, they’ll be too dry.
Bake at 425°F for 20 minutes, reduce to 400°F (200°F) and bake for a further 30-35 minutes or until pastry is golden brown. I covered the edges with foil paper for the first 30 minutes to avoid over-browning.
Rhubarb Apple Pear Pie
Preparation time: 30 minutes + 30 minutes standing time; Baking time: 45-55 minutes; Serves: 8 Slices
- 225g self-raising flour
- 75g (⅔ cup) plain flour
- ½ teaspoon salt
- 125g butter, cubed
- 1 egg separated
- ¼ cup water, approximately (I added ¼ cup + 2tablespoons) 1 tbsp =15ml
- Note: you can also use 300g flour and 1½ teaspoons baking powder
- 2 tablespoons butter
- 250g apples, peeled, cored and sliced 260g (2 medium apples)
- 250g pears, peeled, cored and sliced 260g (2 medium pears)
- 250g (9oz) rhubarb, sliced
- 100-120g (⅓-½) cup sugar (how sweet do you want it? taste for sweetness)
- 1 teaspoon cinnamon
- 15ml (2 tablespoons) cornstarch
- 15ml (2 tablespoons) water
- Sift flours into a large bowl. Rub in butter. Make a well in the centre, stir in egg yolk, and enough water to make ingredients cling together. Knead gently on a lightly floured surface until smooth. Cover and refrigerate 30 minutes.
- Filling: Melt the butter in a large frying pan. Add the apples, pears, and sugar and cook for 2-3 minutes over low heat. Add the rhubarb and cinnamon and cook for a further 2-3 minutes until the fruits are just starting to soften. Blend 2 tablespoons cornstarch (cornflour) with the two tablespoons water and add to the pie mixture, stir until it thickens and boils. Remove from heat and set aside to cool.
- Roll out ⅔ of the pastry and use to line a 23cm pie dish. Trim the edge. Spoon filling into dish, brush edges with egg white. (I used pie dish size 9⅝ x 1⅜ (24.4cm x 3.5cm)
- Roll out remaining pastry large enough to cover the filling, press edges together gently. Pinch a frill at the edge.
- Bake at 425°F for 20 minutes, reduce to 400°F (200°F) and bake for a further 30-35 minutes or until pastry is golden brown.
- **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation or publication, (from 125g to 130g to 155g per cup).
- Cup measures based on assumption 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven I baked at 425°F (220°C) for 20 minutes and reduced to 400°F (200°C) for 25 minutes. If you want it more browned and crunchy, let it bake for a further 5-10 minutes.
- I covered the edges with foil paper for the first 30 minutes to avoid overbrowning.
- Place the pie on a tray (baking sheet), before putting in the oven. It’s much easier to handle that way.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale