Recipe - Rhubarb And Raspberry Pie

Source: Cuisine July'94

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 One fourth 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 One fourth cup water One half 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 68 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 5060 minutes
until light golden in colour. Serve warm, sprinkled with icing sugar.

From: Sherree Johansson Date: 102894
Posted to MMRecipes Digest V4 #030 by themonk@navix.net on Jan 28, 1997.