Description

We love rhubarb. As a schoolboy, Paul was a keen gardener and had a rhubarb plant that amazingly returned a crop year after year. We’ve heard that some rhubarb plants can produce for as long as 20 years!

These mini apple pies are little bite-sized bits of Americana, with a Bourke Street Bakery rhubarb twist. We use green granny smith apples, as their texture holds up well during baking, but you can experiment with other naturally sweeter apples if you like.

The golden, buttery pie crust melts in your mouth when heated up and served with a scoop of ice cream.

Method

Follow the instructions here to roll out the pastry and use it to line twelve 8 cm (3¼ inch) round, fluted loose-based tart tins. Cut out twelve circles with a 9 cm (3½ inch) diameter to use as the lids. Rest the pastry cases and lids in the fridge for 20 minutes; these ones do not need to be blind-baked.

To make the filling, combine the rhubarb, butter and sugar in a heavy-based saucepan over medium heat. Cook, stirring, for 8–10 minutes, or until the rhubarb has broken down completely and most of the liquid has evaporated. Add the apple and continue cooking for 5–6 minutes, or until the apple is slightly soft. Set aside to cool completely.

Preheat the oven to 200ºC (400ºF).

Spoon 2½ tablespoons of the fruit mixture into each pastry shell, piling it slightly higher than the top of the shell.

To attach the lids, brush the rim of the pastry base and the lid with a little egg wash and lay the lid over the base. With your thumb and index finger, gently squeeze the top and bottom pastry edges together to make a good seal. Brush the pie tops with egg wash and make a small hole in the middle of each to allow steam to escape.

Reduce the oven temperature to 180ºC (350ºF) and bake for 20–25 minutes, or until the pastry is a deeply golden.

Your baked apple pies will keep in an airtight container at room temperature for a day, or you can freeze the unbaked pies for up to 1 month.