Robbie’s Apple and Rhubarb Pie


The final product 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

Pastry Ingredients

250g cold unsalted butter

300g plain flour

150g self raising flour

150g castor sugar

4 egg yolks

Pastry Method

  1. 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
  2. Scrape down and pulse again if required
  3. Lightly whisk  the egg yolks and 2 tbs cold water together then add to the TMX bowl mixture.
  4. Return to closed lid position, and Turbo 3-5 times.
  5.  Scrape down sides and Turbo again until the dough comes together
  6. Turn out onto a floured board and knead lightly
  7. 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)Add the Apple & Rhubarb filling

4 stalks Rhubarb cut into 1cm chunks

50g raw sugar

2tbs water


  1. Add all ingredients to the TMX bowl and cook for 6 mins at 100C on Reverse Soft Speed with the MC on
  2. Remove the MC and check consistency.  Cook for a further 4-6mins a 100C on Reverse Soft Speed
  3. Remove from TMX bowl and let the mixture cool

Bringing it all together!

  1. Heat oven to 180C
  2. 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
  3. 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!
  4. Please the bottom pasty piece onto a tray lined with baking paper
  5. Heap your Apple and Rhubarb mixture into the centre, leaving a 2-3 cm edge free
  6. 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!)
  7. Use a floured fork (or your fingers) and seal the edges all the way around
  8. Cut a small hole in the top of the pie so the air can escape
  9. Brush with EggBrush the entire pie with some beaten egg
  10. Bake in the oven for approx 30-35 mins
  11. 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!!!


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