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:
Work quickly with filo dough as it can dry out. Keep it covered with a damp cloth to prevent it from becoming brittle.
If using frozen filo dough, follow proper thawing instructions. Ensure it reaches room temperature before use for optimal flexibility.
Place filo sheets one at a time, brushing each layer with melted butter. Ensure even coverage to achieve a crispy and golden crust.
Thoroughly wash and dry rhubarb. Remove any tough strings and cut it into uniform pieces for even cooking.
Adjust sugar in the rhubarb filling based on its tartness. Taste the raw rhubarb to gauge sweetness levels before baking.
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.
Create small slits or ventilation holes in the filo crust to allow steam to escape during baking, preventing a soggy bottom.
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.
Keep an eye on the pie during baking to prevent over-browning. If needed, cover the edges with foil to avoid excessive browning.
Allow the filo rhubarb pie to cool completely before slicing. This helps the filling set and ensures clean, neat slices.
If serving warm, reheat individual slices rather than the whole pie to maintain the filo crust’s crispiness.
Store leftover filo rhubarb pie in an airtight container in the refrigerator. Reheat in the oven for a few minutes for best results.