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Pastry-Topped, Deep-Dish Apple Rhubarb Bake

 

Preheat the oven to 400°F

 

Prepare pastry to cover a 9” by 13” cake pan. Use homemade or purchase puff pastry from a grocery store. Roll pastry into a 10” by 14” rectangle. Refrigerate the prepared pastry topper on a baking sheet or tray until the fruit mixture is ready.  

Filling Ingredients:

9 cups apples, cored, peeled, and sliced (9 to 14 apples)

4 cups sliced rhubarb, fresh or frozen

1 cup granulated sugar

⅓ cup all-purpose flour or a thickener of your choice

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

⅓ cup orange or apple juice

Method:

Combine apples and rhubarb in a large bowl. Combine sugar, spices, and flour in a separate bowl. Add sugar mixture to the fruit and toss lightly to coat. 

Pour filling into a 9” by 13” baking pan—drizzle juice over the filling.  

Top the fruit mixture with the chilled pastry—pinch the edges to flute. Cut slits to allow steam to escape. I often use cookie cutters to create a unique look. Brush pastry with a wash of milk and sprinkle with sugar. 

Bake the deep-dish pie at 400°F for 50 minutes or until the fruit is tender and the crust is golden brown. 

Try this recipe. You will love it!

 

 

 

 

 

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