Rhubarb and apple pie

Method

• Step 1
  Process flour, butter and caster sugar until mixture resembles fine breadcrumbs. Add egg yolks and 1 tablespoon cold water. Process until pastry just comes together, adding an extra 2 teaspoons cold water if required. Turn out onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 1 hour or until firm.
• Step 2
  Preheat oven to 200°C/180°C fan-forced.
• Step 3
  Make filling: Place rhubarb, apple, sugar and cornflour in a large bowl. Toss to combine.
• Step 4
  Transfer filling to a 3cm-deep, 23cm (base) round glass or ceramic pie dish. Place pastry between 2 sheets baking paper. Roll out until large enough to cover dish. Cover filling with pastry. Press edges to seal. Trim excess (see note).
• Step 5
  Using a sharp knife, cut a small cross in the top of pastry. Brush with milk. Sprinkle with raw sugar. Bake for 35 minutes or until golden. Serve with ice-cream.