How to make Filo rhubarb pie

• Preheat the oven to 200°C/400°F/Gas mark 6.

• Trim the leaves and ends from the rhubarb stems, and chop into 2.5cm/1in pieces. Put in a medium bowl. Add the mixed spice, orange zest and juice, and sugar, and toss well to coat evenly. Tip the rhubarb into a 1.2 litre/2pt pie dish.

• Melt the spread and brush over the filo sheets. Crumple the filo loosely, and place the pieces on top of the filling to cover.

• Put the dish on a baking tray, and bake the pie for 20 minutes until golden brown. Reduce the temperature to 180°C/350°F/Gas mark 4. Bake for 10–15 minutes more until the rhubarb is tender. Serve warm.

When making a Filo Rhubarb Pie, take these precautions for a successful baking experience:

Filo Handling:

Work quickly with filo dough as it can dry out. Keep it covered with a damp cloth to prevent it from becoming brittle.

Thawing Filo:

If using frozen filo dough, follow proper thawing instructions. Ensure it reaches room temperature before use for optimal flexibility.

Layering Carefully:

Place filo sheets one at a time, brushing each layer with melted butter. Ensure even coverage to achieve a crispy and golden crust.

Rhubarb Prep:

Thoroughly wash and dry rhubarb. Remove any tough strings and cut it into uniform pieces for even cooking.

Sweetness Balance:

Adjust sugar in the rhubarb filling based on its tartness. Taste the raw rhubarb to gauge sweetness levels before baking.

Cornstarch Mixing:

Mix cornstarch with sugar before adding to the rhubarb. This prevents clumps and ensures even distribution for a consistent filling.

Avoid Excess Moisture:

Pat rhubarb pieces dry with a paper towel to minimize excess moisture, preventing a soggy crust.

Ventilation Holes:

Create small slits or ventilation holes in the filo crust to allow steam to escape during baking, preventing a soggy bottom.

Preheating Oven:

Ensure the oven is preheated to the recommended temperature before placing the pie inside. This promotes even baking and a crisp crust.

Baking on a Rack:

Place the pie on a rack in the middle of the oven. This helps air circulate around the pie, ensuring uniform baking.

Timely Check:

Keep an eye on the pie during baking to prevent over-browning. If needed, cover the edges with foil to avoid excessive browning.

Cooling Period:

Allow the filo rhubarb pie to cool completely before slicing. This helps the filling set and ensures clean, neat slices.

Serving Warm:

If serving warm, reheat individual slices rather than the whole pie to maintain the filo crust’s crispiness.

Storage Caution:

Store leftover filo rhubarb pie in an airtight container in the refrigerator. Reheat in the oven for a few minutes for best results.