Deep Dish Rhubarb And Apple Pie
|Sweet shortcrust pastry||1|
|Rhubarb||4 Cup (64 tbs), cut into short lengths|
|Apples||2 , peeled and cut into eighths|
|Plain flour||3 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
Make pastry and chill. Combine rhubarb and apple and toss with remaining ingredients except glaze. Spoon into a 23cm pie dish. Roll out pastry to fit over fruit, flute edges if liked. Cut 4 or 5 oval or leaf shapes out of pastry and cover pie with pastry. Brush with a little water and decorate with cut-outs or pastry scraps if liked. Sprinkle with sugar. Bake in a very hot oven 230C (450F) for 10 minutes, then reduce heat to moderately hot 190C (375F) and bake about 30 to 40 minutes longer. Cover top with foil if browning too much.