Apple, Rhubarb & Strawberry Pie


  • 25g butter
  • 6 Granny Smith Apples, cored, peeled and sliced into even pieces
  • 500g rhubarb, cleaned and cut into 3cm pieces
  • juice of half a small lemon
  • 100g brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp good quality vanilla extract
  • grated rind of 1 orange
  • 250g strawberries, hulled and sliced in half
  • 3 tbsp tapioca flour
  • 16 sheets Antoniou Fillo Pastry
  • 75g melted butter for brushing fillo sheets


Melt the 25g of butter in a large pan and add the apples, rhubarb, lemon juice, sugar, cinnamon, vanilla and orange rind

Stir everything until combined and allow to cook for 5-6 mins until the fruit begins to soften. Remove from the heat and set aside and cool completely. Once cooled toss through the chopped strawberries and stir through the tapioca flour

Preheat your oven to 180 deg C and butter a 25cm round fluted tart tin

To make the base of the pie, butter the first 12 sheets and press into the tin to form a star shape, allowing the excess fillo to hang on the sides

Add the cooled apple and rhubarb strawberry mixture and proceed to fold in the overhanging fillo over the top

Brush the last 4 sheets of fillo with butter, fold each in half width wise and place on top of the pie. Tuck into the edges to form the top of the pie, brush with more melted butter and cook for 35-40 mins until golden.

Allow to cool in the tin for 10 mins before removing and allow to cool for a further 30 mins before slicing. Dust with icing sugar and serve with cinnamon yoghurt, cream or ice cream.

Recipe, styling and photography by Souvlaki for the Soul