ashton apple and rhubarb pie
120g Laucke flour
30g icing sugar
80g Paris Creek butter
1 free range egg yolk
Tsp water
Rub flour, icing sugar and butter together until they are the consistency of bread crumbs. Add the egg yolk and
water and mix into a dough. Rest the dough in the fridge for 30 minutes. Remove the dough from the fridge
and roll flat to line a 12 cm flan ring, place remaining dough aside. Allow to rest then blind bake in the oven for
approximately 15 minutes at 180 degrees. Set.
6 green Ashton apples
7 sticks Piccadilly rhubarb
60 g Paris Creek butter
200 ml Buzz honey split in ½
30 g caster sugar
1 free range egg for egg wash
Tweedvale double cream for the fun
Peel and core six green Aston apples and dice into 3cm cubes. Store the cubes in lemon water to prevent
them going brown. Wash and slice the seven sticks of rhubarb. Place butter in a deep pan and melt. Drain the
apples and add, with the rhubarb, to the melted butter. Cook for approximately 5 minutes before adding half
the honey to sweeten. Drain apples and rhubarb and keep the liquid. This can be reduced to make a syrup to
serve with the pie. Place mix in prepared pie base. Spoon over some more honey. Roll the rest of the pastry to
make a lid for the pie. Egg wash round the top of the base. Place the rolled lid on top of the pie and seal the
edges using your fingers. Egg wash the remainder of the pie and sprinkle with caster sugar. Bake at 180 degrees
for approximately 20 minutes or until the lid is golden brown. Serve with Tweedvale double cream, some of the
syrup and enjoy.
Frederick Monaghan, Chef, Locavore Stirling