Rhubarb, orange and pistachio pie

Rhubarb, orange and pistachio pie

The Pie Project
Kirsten Jenkins

My partner, Simon, fancies himself a bit of a rhubarb connoisseur. His family home in New Zealand has the most incredible kitchen garden which is constantly overflowing with whatever is in season. In the spring, there is rhubarb. There’s always pressure when it comes to him trying one of my rhubarb desserts but he ate his whole piece of this pie in silence and then went back for more. So it must be good, then. — Phoebe


Quantity Ingredient
700g rhubarb, trimmed and cut into 10 cm pieces
220g caster sugar
1 orange, juiced and zested finely
1 egg, lightly beaten with 1 tablespoon water
1 tablespoon demerara sugar
slivered pistachios, to serve


Quantity Ingredient
375g plain flour
55g caster sugar
1/2 teaspoon fine sea salt
250g cold unsalted butter, cut into 2 cm cubes
60ml apple cider vinegar, mixed with 125 ml cold water and 4 ice cubes


Quantity Ingredient
110g unsalted butter, softened
110g caster sugar
60g sour cream
1 egg
1 egg yolk
1 teaspoon natural vanilla extract
250g pistachio nuts, finely ground
50g plain flour


  1. To make the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour (leave some large chunks of butter as this will help the pastry to become nice and flaky as it cooks).
  2. Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all of the water). Divide the dough in half, shape into rough discs and wrap in plastic wrap. Chill for 3 hours.
  3. Roll out one piece of pastry to a thickness of 3 mm . Use the pastry to line the base and sides of a 28 cm × 17 cm pie dish, leaving a 3 cm overhang. Roll out the second piece of pastry to a thickness of 3 mm and cut into seven 5 cm thick strips. Chill both for 30 minutes.
  4. Combine the rhubarb, caster sugar and orange zest and juice in a saucepan over medium heat. Cook, stirring occasionally, for 15 minutes or until the rhubarb is soft. Remove from the heat and leave to cool completely.
  5. Preheat the oven to 200°C. For the frangipane, beat the butter and sugar until pale using an electric mixer. Beat in the sour cream, egg and egg yolk, and the vanilla until combined, then beat in the pistachios and flour. Spread into the base of the prepared pie dish and top with the rhubarb mixture.
  6. Make a lattice top with the chilled strips and place it on top of the filling. Trim off any excess pastry from the strips then fold over the overhanging pastry to conceal the ends of the lattice and to seal. Brush with the egg wash and scatter with demerara sugar.
  7. Place on a baking tray and bake for 50 minutes or until golden and bubbling. Rest for 30 minutes, then scatter with the slivered pistachios before serving.
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