This is a recipe that my hubby has been perfecting in the Thermomix. It s a YUMMO freeform Apple & Rhubarb Pie – no tin or baking dish needed! Its a real hit straight out of the oven and tastes great the next day too (if it lasts that long!). We posted this one in 2011, but there have been a few problems with the link, so today we are reposting it
250g cold unsalted butter
300g plain flour
150g self raising flour
150g castor sugar
4 egg yolks
- Cut butter into cubes, then place in TMX bowl with Flours and sugar. In Closed lid position Turbo 4-7 times until it resembles breadcrumbs
- Scrape down and pulse again if required
- Lightly whisk the egg yolks and 2 tbs cold water together then add to the TMX bowl mixture.
- Return to closed lid position, and Turbo 3-5 times.
- Scrape down sides and Turbo again until the dough comes together
- Turn out onto a floured board and knead lightly
- Seperate into 2 balls (one a little larger than the other), flatten slightly cover in cling wrap and place in fridge for approx 40 mins
Apple & Rhubarb Mix
6 Apples, peeled, cored and cut into cubes (approx 1.5cm)
4 stalks Rhubarb cut into 1cm chunks
50g raw sugar
- Add all ingredients to the TMX bowl and cook for 6 mins at 100C on Reverse Soft Speed with the MC on
- Remove the MC and check consistency. Cook for a further 4-6mins a 100C on Reverse Soft Speed
- Remove from TMX bowl and let the mixture cool
Bringing it all together!
- Heat oven to 180C
- Get larger piece of pastry dough and roll between 2 pieces of baking paper (it just makes it easier) to create a circle approx 30cm across (or the size of a large dinner plate). Set aside . This will be the pie top
- Roll the second piece of pastry in the same manner but just a little smaller than the first. This is the bottom of the pie!
- Please the bottom pasty piece onto a tray lined with baking paper
- Heap your Apple and Rhubarb mixture into the centre, leaving a 2-3 cm edge free
- Place the other piece of pastry over the top of the pie and leave it sit for a minute or two. This allows the pastry to soften a bit and mold over the filling (and looks great after!)
- Use a floured fork (or your fingers) and seal the edges all the way around
- Cut a small hole in the top of the pie so the air can escape
- Brush the entire pie with some beaten egg
- Bake in the oven for approx 30-35 mins
- Serve warm with ice cream or cream!
Tips & Hints
- Dont make the pastry too thick! I am on Weight Watchers and this is a real point killer plus it just gets too heavy with all that pastry
- You can make this with apples, strawberries, pears, berries or whatever other fruit you like. Just adapt your cooking time of the fruit.
- Blitz the left over fruit and have it as a Ice Cream topping or use it in a smoothie……yum yummm!!!