|
450 g
450 g
275 g
45 ml
For the pastry
275 g
5 ml
75 g
50 g
50-120 ml |
Rhubarb, cut into 2.5cm pieces
Canned stoned tart red or black cherries,
drained
Castor sugar
Quick cooking tapioca
Plain flour
Salt
Cold butter, cut in pieces
Cold vegetable fat or lard, cut in pieces
Iced water milk, for glazing |
Method :
- For the pastry, sift the flour 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 a baking sheet in the oven at
200oC/400oF/Gas 6. Roll out one pastry ball and
use to line a 23cm dish, leaving a 1cm 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 overhang. Fold
this under the pastry base and flute. Roll small balls form the scraps,
mark veins in the leaves and use to decorate the pie.
- Glaze the top and bake on the baking
sheet until golden, 40-50 minutes.
|