apple rose and rhubarb pistachio pie

I love making pies, especially with a lattice top. I think this top kind of looks like tartan? I wanted to do the strips on different thicknesses. For the filling I used apples, rhubarb and pistachios and some rose petal jam, the first time I made it the filling was very moist so I asked for some advice on Instagram and a few people recommended adding some ground almonds or cornflour or some people suggested cooking the mixture in a pan first and straining any excess liquid. I tried it with adding cornmeal at the bottom but that didn’t really help so I suggest cooking it in a pan first.

Recipe

pastry

• 400g plain flour
• 220g butter
• 1 egg yolk
• 2 tbsp water
• 3 tbsp caster sugar

in a food processor add the flour and sugar and mix then add the butter (cut up in small chunks) and pulse until it resembles bread crumbs. Then add the yolk and water and pulse until it comes together (you may need more water just add it until it comes together)

tip out and roll into a ball then cut in half and flatten into two disks and cover then leave to rest in the fridge for 20 minutes.

For the filling

• 5 cooking Apples
• 4 stalks of rhubarb
• 4 tbsp pistachios chopped
• 3 tbsp rose jam
• 2 tbsp sugar
• 1 tbsp rose petals

peel the apples and cut into chunks then chop the rhubarb into chunks and place in a pan with the sugar, heat gently until the fruit starts to soften and then pour into a sift to remove the excess liquid, then Let cool. (Doing this helps draw the liquid out)

Let cool then mix the jam and pistachios into the apple and rhubarb and so it’s ready for the pie

Roll out one disk of pastry and press into a tart tin.

sprinkle some yellow cornmeal or some ground almonds into the bottom of the tart then add the filling, using a sharp knife or pasty cutter cut strips and lattice the pie by weaving the pastry under and over. Brush the top with a beaten egg and Bake at 350f 180c for 30 minutes