So apparently this week is #NationalPieWeek (or #BritishPieWeek, I don’t know which is the official one); there are so many national food days/weeks that I rarely know that they are happening until it’s too late and I’m not particularly interested in them anyway (except pancake day – that’s different), but it had been a very long time since I last made a pie so I took it as an excuse to bake one.
There isn’t much fruit for pies in season at the moment, but fortunately rhubarb is in season and it is perfect for pie making. It works really well with orange and almond, both of which I used in the pie.
It consists of a crisp orange pastry base topped with almond frangipane with a hint of orange, and tangy rhubarb compote. I finished the pie off with a pretty lattice crust which is easier to make than you might think.
It makes for a pretty impressive looking pie if I do say so myself, and it is absolutely delicious, especially when served warm with ice cream.
You can also customise it to suit yourself – change the lattice pattern (there are loads of ideas on Pinterest), swap some (or all) of the rhubarb for raspberries or strawberries or use lemon instead of orange.
I used my Deiss pro citrus zester and cheese grater to make short work of zesting all of the oranges, which is usually a slow and tedious task.
It is a super sharp (and I mean really, really sharp!), fine-gauge grater that makes it easy to just zest the top layer of citrus peel (which is where all the flavour is), and leave behind the bitter white pith.
It is also so much faster than using a regular box grater and it took me only about a minute to zest four oranges. The handle is really comfortable to hold and it comes with a protective cover to stop the teeth from getting damaged or you from scratching yourself when you put your hand in the drawer.
It is available to UK customers here, and US ones here; also check out Deiss’s Facebook and Instagram pages to see some of their other innovative products.

Rhubarb Orange Almond Pie
Ingredients
Rhubarb compote:
- 700 g (1.5lb) rhubarb
- 200 g (1 cup) sugar
- zest and juice 1 large orange
- 1 tbsp cornflour
Pastry:
- 400 g (3 + 1/3 cups) plain flour
- 35 g (1/4 cup) ground almonds
- 75 g (3/4 cup) icing (powdered) sugar
- 1/2 tsp salt
- finely grated zest of 2 large oranges
- 250 g (1 cup + 1tbsp) cold unsalted butter cubed
- 2 large egg yolks reserve the whites
- juice of 1 orange
Frangipane:
- 170 g (2/3 cup + 1tbsp) softened unsalted butter
- 170 g (3/4 cup) caster sugar
- finely grated zest of 1 large orange
- 3 large eggs
- 170 g (1 + 1/2 cups) ground almonds
- 50 g (scant 1/2 cup) plain flour
- couple drops almond extract
- couple drops orange extract
- The reserved egg whites and demarera sugar to finish
Instructions
Rhubarb compote:
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Slice the rhubarb into chunks about 5cm long. Place in a pan with the sugar, orange zest and half of the orange juice. Bring up to a simmer and cook, stirring occasionally, for about 10 minutes until the rhubarb is soft.
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Stir the rest of the orange juice into the cornflour to make a smooth paste and add to the pan. Simmer for a couple more minutes then remove from the heat and leave to cool completely.
Pastry:
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Mix together the flour, almonds, sugar, salt and orange zest in a large bowl. Add the butter and rub in with your fingertips until it resembles fine breadcrumbs.
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Stir in the egg yolks then gradually add enough orange juice so that the pastry comes together into a ball.
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Divide the pastry into two pieces, one a little bit larger than the other, and shape into discs. Wrap in clingfilm and refrigerate for about an hour until firm.
Frangipane:
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Whisk together the butter, sugar and orange zest until smooth then whisk in the eggs one at a time, mixing well after each addition. Stir in the ground almonds and flour then add a couple of drops each of almond and orange extract (to taste).
Assembly:
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Roll out the larger piece of pastry thinly (about 2mm thick) on a lightly floured surface, into a large rectangle and use to line a 20x30cm tart or swiss roll tin. Press the pastry right into the corners and leave about a cm overhanging, adding any scraps to the other ball of pastry.
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Spread the frangipane evenly over the base of the pie and top with the rhubarb compote, making sure that they are both level.
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Roll out the remaining pastry thinly and cut into thick and thin strips, some the same length as the pie and some the same width. I used three 3cm wide and three 1cm wide strips to go length-ways and four of each to go crosswise. Re-roll any pastry scraps to cut more strips as needed.
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Lay the length-ways strips across the pie, alternating between thick and thin. From the centre of the pie, fold back every other wide pastry strip and neighbouring thin strip. Lay down one wide pastry strip and one thin strip in the opposite direction, then fold the pastry back over the top.
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Alternate the strips you’ve folded back and repeat the process of laying down the pastry strips in the opposite direction and folding back over to create the woven lattice pattern.
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Repeat this over the other half of the pie, going in the opposite direction.
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Use some of the reserved egg white to glue the lattice strips to the base of the pie then trim the edges with a sharp knife. Place the pie in the freezer for 20 minutes while you heat the oven to 200C/400F/gas mark 6 and place a baking tray into the oven to heat up.
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Brush the top of the pie with egg white and sprinkle with demarera sugar. Place the tin on the hot baking tray (helps prevent a soggy bottom) and bake for 60-80 minutes until golden brown and bubbling. You will probably need to cover the top of the pie with tin foil partway through baking to prevent the top from catching before it is cooked in the middle.
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Allow the pie to cool in the tin for half an hour before carefully turning it out and serving warm with ice cream or custard.
This post is sponsored by Deiss; thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.
Phil
Apple Pie
Jacqui Bellefontaine
Your bakes always look so fabulous. I grow my own rhubarb so always looking for recipes to make with it. I’ll pin this for later.
Harline Parkin
Pecan pie
pete c
my favourite is apple and bramble pie
Annabel Greaves
I love an apple pie
Tracy Nixon
Turkey and red pepper pie! I make it and love it!
Chloe H
Definitely Key Lime Pie, I could eat it for days!
Andrea Fletcher
Apple & Blueberry
lucy higgins
I love apple pie
T. Brailey
Apple and blackberry – with clotted cream.
laura banks
cherry pie
laura stewart
apple and blackberry x
Lynne Oconnor
Apple and raspberry pie
Michaela Smith
Apple pie 🙂
Iona Cornish
Old fashioned home made Steak and Kidney
Kevin Honey
Cherry Pie
Tracey Peach
Cherry Pie & Custard Love Love Love it 🙂 x
Leila Benhamida
My most favourite pie is apple pie. Wonderful recipe.
Katie Skeoch
An apple pie, don’t argue with a classic!
jade
the pie looks yummy
Liam Bishop
Banoffee Pie!
Sheena Batey
Why cherry pie of course with the juice oozing out of the lid.
Angela
This looks delicious Hannah, I love how it’s bursting with fruit! The giveaway looks great too!
kellie@foodtoglow
I saw your lovely pix on IG and knew this would be right up my street. Such a gorgeous pie with a stunning flavour combination. I do want one of those zesters. Form and function beautifully realised.
jo liddement
I love blackberry and apple pie with a dollup of ice cream.We pick the blackberries and apples from the fields near us which makes it even nicer.
mia vine
i love Cherry pie
Laura Pritchard
Blackberry & apple made by my mum!
Lorna Ledger
Rubarb! I love it’s sour taste! Thanks for the chance x
Choclette
That pie is so delectable I’ve gone weak at the kneads at the thought of it. And your photographs are just beautiful. Love the Deiss grater – it’s so sharp! Shared everywhere 🙂
Jade Pawley
I love a good banoffee pie!
rebecca nisbet
i love a apple pie!
Denfor Hopkins
Steak and Kidney pie
Lynne Durkin
Love an apple pie x
Rhia Drew
Mince beef and onion pie.
Jade Hewlett
I like apple pie
Jules Eley
apple pie is my favourite
Claire Woods
homemade apple pie
Steve Dickinson
Plate meat pie
Ruth Harwood
Apple Pie xx
charlotte
apple pie is my fave
Jayne Townson
Mine is home made apple pie. Thanks for this lovely giveaway.
judy kennedy
I love a cherry pie
Sarah Ann
Key Lime Pie!
Angie McDonald
I love Lemon meringue Pie!
Rachel Butterworth
Mississippi Mud Pie.
Solange
Apple Pie
Peter Watson
Before this recipe apple and rhubard pie was my favourite but after reading this,it is this one.
Kim Neville
Chicken and mushroom pie
carole nott
apple pie with a hint of cloves
A S,Edinburgh
Apple pie with brown sugar and cinnamon.
MANDY DOHERTY
Apple and blackberry pie
Victoria Prince
I love rhubarb pie 🙂 has to be my favourite
Rachel Craig
Apple pie.
Robert Price
Steak and kidney
Zowie duffield
Rhubarb has to be my second favorite pie, it looks extra delicious. But my favourite has to be apple pie.
janine atkin
i like apple pie
Ann Skamarauskas
apple pie
Bev Cannar
Blackberry and apple with homemade custard
Lorraine Stone
Chicken and mushroom (home made of course!)
JULIE WARD
Cheese and onion (made by my son)
Sheri Darby
Apple pie with lots of cinnamon
Rebecca Howells (@PeanutHog)
Cherry, apple or cheese and onion
Kelly Hanson
Lemon meringue pie…. Mmmmmmm
Lauren Old
Cottage pie!
Allan Wilson
Lemon Meringue
Patricia Avery
Savoury:Chicken and asparagus, Sweet:Apple and blackberry 🙂
Elizabeth Smith
Steak and kidney
Allan Fullarton
I love an apple pie
Irene Murdoch
Cherry Pie
Dorothyjk
Cherry meringue pie – delicious!
Hazely
Rhubarb without a doubt!
Tee simpson
Apple pie
Samantha Atherton
I love Apple Pie
Christine Caple
Rhubarb pie
Christine Dodd
Traditional apple pie – strictly no sultanas
Stephen Little
Apple
Chris Fletcher
I really enjoy a pecan pie!
Susan B
My favourite type of pie is an old fashioned apple pie and I like it served cold.
Josh Gough
Apple pie
sue leake
cheese and onion… love the texture… such a comforting pie on a cold day
Martina Alban
homemade black cherry pie
natalee gosiewski
cherry
Russell Pinches
Warm apple pie.
Ella Swinbank
I love a good Lemon meringue pie