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

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Method:

1. 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.

2. 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.

3. Mix together the filling ingredients and spoon into the pastry case.

4. 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.

5. Glaze the top and bake on the baking sheet until golden, 40-45 minutes.