140g flour
a pinch of salt
55g of caster sugar
55g of butter
1 egg + extra for glazing
2 apples
3 sticks of rhubarbjam
Guide
Start by sifting the flour and salt into a large bowl to make the pastry and then stir in the sugar. Rub in the butter using our hands until the mixture looks like breadcrumbs and the finally add the egg. Wrap the dough in clingfilm and then place it in the fridge for 30 minutes. It should somewhat look like my picture on the left. 
In the meantime while your dough is in the fridge start peeling your apple and rhubarb and then dicing them. This will be the filling for your pie. Preheat your oven to 220°C/ 425°F/ Gas Mark 7.
Roll out the pastry. I used a pastry mat with flour on it so that my dough wouldn't stick. Prepare a tin with butter and flour so that the dough doesn't stick and then then placed the rolled out pastry into a medium or large tin.Remember to save some pastry for the strips on top
Once you have put your pastry in your tin, spread a generous layer of jam on top. This will compliment the fruit and make the pie more moist.
You then want to pour your diced fruit on top of the jam as much as possible. Make sure to not fill the pie higher than the crust. You then want to cut the left over pastry into strip to place over the filling forming a lattice. I cut the pastry into 7 strips however you can do more or less depending on how big your tin is and how much pastry you left. To make the glazing you want to beat an egg and brush it over the pie and then sprinkle brown sugar on top for an extra crunch!
Finally, cover your pie with foil and put it in the oven for 25 minutes. When the 30 minutes are up, take the foil off and bake the pie for another 15-20 minutes until it is golden.This is what my pie looked like. I managed 12 servings out of it and it lasted 3 days in the fridge! I received so many compliments from this pie so I just had to share my recipe with you! Enjoy!
Lots of Love
O xx
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