I love this recipe. It is the most fragrant and traditional pie recipe around. Try lattice pastry on top, as pictured, for a real home spun but pretty feel to your dessert. You'll be adding this to a frequent dessert rotation we're sure! Good on you mum (or dad for that matter!)
I think I love it enough that it may appear in a printed book in the future...just so you aren’t suprised when it does!! YUM. Change up the raspberries for strawberries, or blueberries, or even swap out the rhubarb for apricots or peaches in the summertime. (I’m feeling all American! Peach and strawberry pie...my oh my.)
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- 1 Batch Vanilla Bean Pastry Vanilla Bean Pastry
- 80-100 Grams sugar
- 300 Grams rhubarb, chopped
- 1 green apple, peeled and cubed
- 1 Teaspoon Heilala vanilla bean paste
- 1 Tablespoon cornflour
- 300 Grams raspberries
- Egg wash
Line a deep pie dish with pastry, reserving slightly less than half for top. Place pastry-lined pie dish into freezer whilst you prepare filling.
Preheat oven to 170ºC.
Place sugar, rhubarb, apple, vanilla and cornflour into Thermomix bowl and cook 8 min/100°C/ Reverse/speed 1.
Pour into prepared pie dish and top with raspberries.
Roll out remaining pastry and cut into even strips. Lay across pie dish in a lattice pattern and brush with egg wash.
Bake 30 minutes until pastry is golden and glossy and filling is bubbling.
Serve hot or cold with cream, ice cream or both!
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