Deep Dish Apple and Rhubarb Pie

Ingredients

For the filling:

• 750g apples cored, peeled and sliced
• 100g rhubarb sliced
• 1 tsp lemon zest
• 1 tsp orange zest
• 1 tbsp lemon juice
• 2 tbsp orange juice
• 1 tbsp plain flour
• 20g sugar
• ½ tsp salt
• ½ tsp nutmeg
• ½ tsp allspice

For the pastry:

• 250g plain flour
• 110g vegan margarine
• Pinch of salt
• 2-3 tbsp cold water
• 10g sugar
• 3 tbsp soya milk

Method

1. Place the flour, butter and salt into a food processor and blend for 10 seconds, then add the water and blend until a ball of pastry is formed. This should only take a matter of seconds. Cover with cling film and place into the fridge.
2. Roll out the pastry and line a greased deep pie dish. Reserve some pastry for the lid.
3. Combine all of the filling ingredients in a large bowl then spoon into the pie dish.
4. Roll out the remaining pastry place it loosely over the top of the pie. Use the back of a fork crimp down the edges.
5. Brush the pastry with the soya milk and dust with sugar then bake for 1 hour 15 minutes at 180C/gas mark 4 or until golden brown.