Rhubarb And Raspberry Pie

INGREDIENTS

INSTRUCTIONS

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 1/4 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 1/4 cup water 1/2  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 Posted to  MM-Recipes Digest V4
#030 by [email protected] on Jan 28, 1997.

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