Rhubarb & raspberry pie
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Rhubarb & raspberry pie
  Rhubarb    Pie  
Last updated 6/12/2012 1:20:15 AM. Recipe ID 51905. Report a problem with this recipe.
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      Title: Rhubarb & raspberry pie
 Categories: Pies, Desserts, Jam/jelly
      Yield: 6 Servings
 
           -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 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
 




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Recipe ID 51905 (Apr 03, 2005)

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