Apple Rhubarb Pies
User Reviews
5
-
Total Time
45 mins
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Servings
4 servings
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Calories
476 kcal
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Course
Dessert
Apple Rhubarb Pies
Description
Apple Rhubarb Pies begin with a compote made by simmering rhubarb with sugar, water, cardamom pods, and orange rind until softened and fragrant. The orange rind and cardamom add a subtle aromatic layer. The cooled compote is mixed with peeled, cored, and cubed apples to create the pie filling. Puff pastry squares are cut; some are filled with the mixture, and others serve as lattice tops with slits to vent steam. Edges are sealed before brushing with cream and sprinkling sugar on top.
Baked at a relatively high temperature, the pies develop a golden, flaky crust encasing the tender filling with contrasting textures of soft cooked fruit and crisp pastry. The warm spices and citrus notes from the compote complement the sweet apples, making each bite lively yet balanced.
The pies are sized as individual servings, ideal for dessert or snack portions. They can be enjoyed fresh from the oven or slightly cooled, pairing well with cream or ice cream if desired.
Ingredients
- rhubarb CARDAMON & ORANGE COMPOTE:
- 300 g rhubarb cut into 3cm pieces
- ¼ cup caster sugar
- ¼ cup of water
- 1 tsp cardamom pods
- 5 cm orange rind piece
- APPLE & RHUBARB PIES:
- 2 apple peeled, cored and cubed
- rhubarb compote
- 1 puff pastry thawed, I recommend Careme, frozen, sheet
- 1 tablespoon cream
- 1 tablespoon sugar
Instructions
- To make the compote combine the water and sugar in a saucepan over a low heat. Stir until the sugar is dissolved and then add the rhubarb, cardamon and orange rind. Bring to the boil, and then reduce heat to low and simmer for 15 minutes. Set aside to cool and remove the orange rind and cardamon pods.
- To make the apple pies, preheat the oven to 200 degrees Celsius (390 Fahrenheit) and line a baking tray with baking paper.
- Add the rhubarb compote in a bowl along with the apple and mix to combine. Cut the pastry into 8 squares and divide the apple and rhubarb mixture between 4 of the squares. Using a sharp knife, cut slits in the remaining 4 squares of the pastry, starting about 4 cm in from the edge, spacing each cut 1cm apart. Carefully place each square on top of a base and press the edges together to seal. Trim, as necessary.
- Brush the top of each pie with cream and sprinkle with sugar and bake for 15 to 20 minutes, or until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 5mg | 2% |
| Sodium | 158mg | 7% |
| Potassium | 350mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 11.9mg | 13% |
| Calcium | 76mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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