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!!!
Rhubarb Apple Pear Pie
Preparation time: 30 minutes + 30 minutes standing time; Baking time: 45-55 minutes; Makes: 9-inch (23cm Pie)
Ingredients for Shortcrust Pastry
- 315g (2½ cups) all-purpose (plain) flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 150g (10 tbsp, ½ cup + 2tbsp, cold butter, cubed
- 1 egg separated (keep the egg white)
- ⅓ cup water, approximately (I added ⅓ cup + 1 tbsp) 1 tbsp =15ml
Ingredients for Pie Filling
- 2 tablespoons butter
- 250g apples, peeled, cored and sliced 260g (2 medium apples)
- 250g pears, peeled, cored and sliced 260g (2 medium pears)
- 100g (½ cup) sugar (taste for sweetness)
- 250g (9oz) rhubarb, sliced
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch (cornflour-UK)
- 45ml (3 tablespoons) water
- Preheat the oven to 425°F (225ºC) ten minutes before using. You will need a 9-inch (23cm) Pie dish. Place the pie on a baking sheet, before putting in the oven. It’s much easier to handle that way.
- Make the pastry: sift the flour and baking powder 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.
- Make the 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 the 2 tablespoons cornstarch (cornflour) with the three tablespoons water and add to the pie filling. Stir until it thickens and boils. Remove from heat and set aside to cool.
- Roll out ⅔ of the pastry and use to line the base of the pie dish. Trim the edge. Spoon the filling into the prepared dish and brush the edge with the egg white.
- Roll out the remaining pastry into a circle large enough to cover the top of the pie dish. Place on top and press edges together gently. Pinch a frill at the edge.
- Bake at 425°F (225ºC) for 20 minutes, then reduce to 400°F (200°F) and bake for a further 30-35 minutes or until pastry is golden brown.
- For cup measures: 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. I use a 240ml American 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 over-browning.
- Last Updated: June, 09, 2019
Step By Step Photos
Please, always assemble all ingredients before you start.
Sift the flour, baking powder and salt into a large bowl
Rub in butter.
Until the mixture resemble fine breadcrumbs then make a well in the centre, stir in egg yolk, and enough water to make ingredients cling together.
form into a dough
Knead gently on a lightly floured surface until smooth (this is the final pastry). Cover and refrigerate 30 minutes.
Ingredients for pie 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 three 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. (I used pie dish size 9⅝ x 1⅜ (24.4cm x 3.5cm)
Trim the edge. Spoon filling into dish, brush edges with egg white.
Roll out the 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.
Remove from oven, let cool slightly before serving.
You can eat the pie plain if you’re watching your weight
I am watching my weight but I could not resist a scoop of crème brûlée ice cream. I even sprinkled some chocolate sprinkles!
We thoroughly enjoyed eating this pie and the ice cream gave an added flavour!
myfavouritepastime.com Last Updated: June, 09, 2019