Rhubarb & raspberry pie

6 Servings

Ingredients

Quantity Ingredient
-Source: Cuisine July'94

Directions

Nostalgia reigns with this satisfying dessert pie. The wonderfully crunchy crust makes a great combination with the smooth slightly tart filling. Preparation time: 20 minutes. Cooking time: 1 hour plus 1 hour standing for pastry.

Crumbly Pastry 2 cups plain flour ¼ cup sugar pinch of salt 125g unsalted butter, at room temperature 2 eggs, lightly beaten with a fork

Filling 500g rhubarb, trimmed and roughly chopped ¼ cup water ½ cup sugar 2 teaspoons lemon zest 250g raspberries (fresh or frozen but if using frozen raspberries drain excess juice) 2 teaspoons cornflour To serve: icing sugar to dust To prepare the pastry, combine flour, sugar and salt in a mixing bowl or blender. Make a well in centre of dry ingredients and add butter and eggs. Using a fork, rapidly combine ingredients, or blend for about 30 seconds to combine. Turn onto a lightly floured surface and knead briefly. Gather pastry into a ball, wrap in plastic food wrap and refrigerate for 1 hour. Meanwhile, prepare the filling: place rhubarb, water and sugar in a saucepan and cook over a medium heat for 6-8 minutes, until rhubarb is tender. Cool slightly, then gently fold in lemon zest, raspberries and cornflour mixed with a little water. Divide dough into 2 pieces, one slightly bigger than the other. Chill the smaller ball. On a well floured board, roll larger ball to fit a 24cm round pie dish to a thickness of about 3mm. Line pie dish with pastry. Spoon fill- ing over pastry base. Grate chilled pastry over top of filling. Bake at l80C for 50-60 minutes until light golden in colour. Serve warm, sprinkled with icing sugar.

From: Sherree Johansson Date: 10-28-94

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