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Apple and Rhubarb Pie with Aleppo Pepper and Herbs

A fresh early Spring pie, with the contrast of sweet apples and tart rhubarb. Fresh mint and thyme join cardamom and cinnamon to help flavour the fruit. A touch of fruity Aleppo Pepper brings out all the best of the fruit.

Course Dessert
Cuisine American
Keyword apples, rhubarb
Prep Time 1 hour
Cook Time 1 hour
Servings 8

Ingredients

  • 1 double crust Pie Pastry recipe see Notes for Perfect Pie Pastry link
  • 2 1/2 cups peeled cored and sliced apples (you can use a variety: Gala, Ambosia, Honeycrisp etc)
  • 2 1/2 cups rhubarb chopped. If the stalk is large in diameter split it lengthwise and then chop
  • 1 tsp lemon juice
  • 3/4 cup sugar
  • 2 tbsp arrowroot starch or cornstarch
  • 2 tbsp flour
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 2 tsp chopped fresh mint
  • 2 tsp chopped fresh thyme
  • 1/4 tsp Aleppo pepper
  • 2 tbsp ground almonds
  • egg wash 1 egg, beaten with a little water
  • 1 tbsp raw or demerara sugar

Instructions

  1. Have pie pastry prepared, two disks, in the fridge.

  2. Bring one disk to room temperature and roll out on a well floured surface to fit a 9 inch pie plate.

  3. Roll out the pastry onto a well floured rolling pin and transfer to the pie place, unrolling it to fit and gently hang over. Ease it into the plate. Trim the edges to a 1 inch border along the edges. Return to the fridge to set for 30 minutes.

  4. When ready to fill the pie, remove the other disk of pastry from the fridge to soften slightly.

  5. Combine the apples and rhubarb in a large bowl. Toss in 1 tsp of lemon juice.

  6. Combine the sugar, starch, flour, cinnamon, cardamom, mint, thyme and Aleppo pepper in a small bowl and mix well.

  7. Pour this over the fruit and stir to combine well.
  8. Scatter the ground almonds over the bottom of the pie crust. Spread them out in a nice layer.
  9. Add the fruit and juices over the almonds. Ensure that there are no gaps or spaces, make sure the slices of apple or rhubarb are filling every nook and cranny. Push down gently with your hands. Place in the fridge while you are working on the top crust.
  10. Roll out the disk to 1/6 inch or so, and use cookie cutters to make shapes to cover your pie. Crimp the edges as you want. Or you can just make another circle to fit over the pie. Press the edges together and fold under and then crimp or flute. If using a full pastry top, cut vent holes to allow the steam to escape.
  11. Refrigerate for at least 30 minutes. You can even place the pie in the freezer for 10 minutes.
  12. Preheat the oven to 425F. Place a rack in the bottom third of the oven.
  13. When ready to bake, place the pie on a baking sheet and brush the entire top with the egg wash. Then sprinkle the top with the finishing sugar.
  14. Bake in the lower third for 30 minutes.
  15. Reduce the temperature to 375F and move the baking sheet and pie to a rack in the middle of the oven. Continue baking for another 30 minutes or so, until the juices are bubbling and the crust is golden brown. (if you find that the edges are getting browned before the pie is done, place a pie guard or tinfoil over the edged and continue baking)
  16. Let the pie cool at least 4 hours to set the filling and juices.

Recipe Notes

I find it best with juicy fruit pies to either bake it first thing in the morning or even the day before serving. You want the juices to set properly.
Here is the link for my Pie Pastry