Deep Dish Apple and Rhubarb Pie

Deep Dish Apple and Rhubarb Pie
  • Dairy-Free

  • Egg-Free

  • Nut-Free

  • Vegan


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


  1. 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.
  2. Roll out the pastry and line a greased deep pie dish. Reserve some pastry for the lid.
  3. Combine all of the filling ingredients in a large bowl then spoon into the pie dish.
  4. Roll out the remaining pastry place it loosely over the top of the pie. Use the back of a fork crimp down the edges.
  5. 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.

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