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
- 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.
- Roll out the pastry and line a greased deep pie dish. Reserve some pastry for the lid.
- Combine all of the filling ingredients in a large bowl then spoon into the pie dish.
- Roll out the remaining pastry place it loosely over the top of the pie. Use the back of a fork crimp down the edges.
- 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.
