Pies
and Tarts Recipes - Rhubarb and Cherry Pie Recipe
Pies And Tarts
Recipes
- Rhubarb And Cherry Pie
Ingredients
450g/1lb rhubarb,
cut into 2.5cm/1in pieces
450g/1lb canned
stoned tart red or black
cherries, drained
275g/scant 1 1/2
cups caster sugar
45ml/3 tbsp
quick-cooking tapioca
FOR THE PASTRY
275g/2 1/2 cups
plain flour
5ml/1 tsp salt
75g/6 tbsp cold
butter, cut into pieces
50g/4 tbsp cold
vegetable fat or lard, cut in pieces
50-120ml/1/4-1/2
cup iced water
Method:
For the pastry,
sift the lour and salt into a bowl. Add the butter
and fat and rub in until the mixture resembles
coarse breadcrumbs. Stir in enough water to bind.
Form into two balls, wrap and chill for 20 minutes.
Preheat the oven
to 200C/400F. Roll out one pastry ball and use to
line a23cm/9in pie dish, leaving a 1cm/1/2in
overhang.
Mix together the
filling ingredients and spoon into the pastry case.
Roll out the
remaining pastry, cut out four leaf shapes, and use
to cover the pie leaving a 2cm/3/4in overhang. Fold
this under the pastry base and flute. Roll small
balls from the scraps, mark veins in the leaves and
use to decorate the pie.
Glaze the top and
bake on the baking sheet until golden, 40-45
minutes.