AS FEATURED IN PHILIP'S NEW BOOK, 'DECADENCE'
Serves 8
Sweet Shortcrust Pastry:
225g unsalted butter, at room temperature
150g icing sugar
2 egg yolks
375g plain flour
1 egg, beaten
Filling:
100g unsalted butter
6 granny smith apples, peeled, cored and thickly sliced
370g (2 cups) soft brown sugar
10 rhubarb stalks, trimmed, strings removed, then cut into 3 cm pieces
1 cinnamon stick
1 vanilla bean, split lengthways, seeds scraped
a pinch of freshly grated nutmeg
2 tsp grated fresh ginger
grated zest and juice of 1 lemon
40g (½ cup) fresh white breadcrumbs
1 egg, beaten
caster sugar, for sprinkling
Calvados Cream:
250 ml (1 cup) pouring cream
2 tbs icing sugar
60ml (¼ cup) Calvados (apple liqueur) or brandy
To make the sweet shortcrust pastry, cream the butter and icing sugar together in a food processor. Add the egg yolk, mix well, then add the flour - do not overwork. If necessary, add just enough chilled water to bring the pastry together on the blade. Knead lightly, then wrap in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 180°C (350°F/Gas 4). Grease a 24 x 4 cm tart tin. Roll out two-thirds of the chilled pastry 3 mm thick and gently ease into the prepared tin. Refrigerate or freeze for a further 30 minutes. Roll out the remaining pastry 3 mm thick to use as the pie lid, cover with plastic wrap and refrigerate.
Cover the base and sides of the pastry case with baking paper or foil, then fill with pastry weights (such as baking beads, uncooked rice or split peas). Bake for 10-12 minutes. Remove the pastry weights and lining, brush with the beaten egg and bake for a further 5-8 minutes, or until golden. Cool to room temperature.
To make the filling, melt the butter in a heavy-based saucepan over medium heat. Increase the heat to high, add the apple slices and cook for 2-3 minutes. Add the brown sugar and rhubarb and stir to combine. Add the cinnamon stick, vanilla seeds, nutmeg and ginger and cook until both fruits just begin to soften. Stir in the lemon zest and juice. Remove from the heat and strain, reserving the cooking liquid. Spread the apple and rhubarb mixture in a shallow tray to cool. If the cooled filling is still quite wet, fold the breadcrumbs through.
Spoon the filling into the prepared pastry case. Brush the edges with beaten egg, then top with the pastry lid. Trim the edges and crimp together to seal. Brush the top of the pie with beaten egg and sprinkle with caster sugar. Make two incisions in the top of the pie to allow steam to escape, then bake for 40 minutes, or until golden.
Meanwhile, in a small saucepan, bring the reserved cooking liquid to the boil, then reduce the heat and simmer until it reduces to a syrup consistency. Remove from the heat and set aside.
To make the Calvados cream, whisk the cream and icing sugar together until soft peaks form. Fold the Calvados through.
Cut the warm pie into wedges and place in the centre of serving plates. Drizzle with the reduced syrup and serve with a spoonful of the Calvados cream.