Instructions: Peel, core and slice the apples.

Slice the rhubarb.

Combine filling ingredients and mix well.

Roll out half the pastry to a thickness of about 1/2 cm and line a 25 cm pie dish, leaving some pastry overlapping the sides. Place in filling, mounding in the center. Brush edges of pastry with beaten egg.

Roll out remaining pastry and lay over to cover. Pinch edges together to seal. Glaze with beaten egg and decorate with left over strips of pastry. Make a small slit in the top to allow steam to escape.

Bake for about 40 minutes at 180C/360F until pastry is golden brown.

Everyones favourite.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.