Tuesday, 8 July 2014

RHUBARB AND RASPBERRY PIE

I suppose this pie could be called ‘pink pie’ since the insides are all pink, but I opted for the other alliteration of ‘rhubarb and raspberry’ as the title since you also have to know what’s in there. It’s a pie that’s quite summery actually, even though most pies are autumnal/wintery. The sharpness of both of the fruits help liven this little classic up and, served with some ice cream, it makes a perfect post-dinner treat.

200g plain flour
100g cold butter
About 6 tbsp water
175g raspberries
175g rhubarb, chopped
75g golden sugar
2 extra tbsps flour
1 egg
A little extra sugar for sprinkling

Make the pastry by blitzing the flour and butter, or rubbing in by hand. Slowly add the water and mix until a dough just about forms. Transfer it onto a sheet of cling-film, wrap around and press into a ball. Chill in the fridge for at least half an hour.
Mix together the raspberries, chopped rhubarb, sugar and flour in a bowl then set to one side.

Heat the oven to fan170/190/5.
Once chilled, allow the pastry to warm up for 5 minutes before rolling out and using just over half to line a small pie dish. Press the pastry into the corners of the dish with a little ball of the excess pastry then take a knife around the edges of the pie to cut off any that is hanging over. Fill the now pastry-lined dish with the fruit. Re-roll the left over pastry into a circle for the lid. Lay over the top of the pie and cut away any large excess, but leave a slight overhang to turn under for sealing. Press a fork around the entire outside of the pie to seal the two pastry layers together and create a crimped look. Slice 2 holes in the centre of the pie to let the steam escape. You can make any shapes to stick on top with the left over pastry, but I crafted a ‘R + R Pie’ design, which looked rough, but quite charming.

Beat the egg with a folk then brush over the top of the pie to help give a shiny finish.

Bake for 30-35 minutes, until golden brown and the fruit bubbles out of the little slit. Sprinkle over some sugar to finish and serve hot. 


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