RASPBERRY & RHUBARB PIE WITH CINNAMON CRUST

SERVES 6-8

I’ve always had a penchant for sour – give me a tart-tasting tart and I’m blissfully happy, no face puckering at all. But don’t worry, this crimson-hearted pie won’t have you shuddering as the sweet-and-sharp fruit is beautifully balanced by the sugarlaced, crisp cinnamon crust.

INGREDIENTS

500g rhubarb, chopped into 6cm lengths 1 tsp grated lemon zest

1 cup caster sugar

2 Tbsp water

6 Tbsp cornflour

3 cups frozen raspberries

1 egg white, gently whisked

2 Tbsp raw sugar

CINNAMON PASTRY

2 cups flour

1 Tbsp caster sugar

½ tsp salt

1 tsp cinnamon

175g butter, chilled and cut into small pieces 6-8 Tbsp iced water

1 For the cinnamon pastry – place the flour, caster sugar, salt and cinnamon into the bowl of a food processor.

2 Add the butter and pulse with 6 Tbsp of iced water until it looks like fine breadcrumbs. 3 Squeeze a handful of the crumbly mixture. If it holds together, it’s ready. If not, add 1-2 Tbsp more water until it comes together.

4 Divide dough in half. On a well-floured surface, roll out pastry into two rough discs, then cover with plastic wrap and refrigerate.

5 To make the filling, place rhubarb, zest, sugar and water in a pan over medium heat. Simmer until rhubarb is just beginning to soften.

6 In a bowl, sprinkle cornflour over frozen raspberries and mix to coat. Add raspberries to rhubarb, stir gently then set aside to cool.

7 Grease and lightly flour a 25cm pie dish. Preheat the oven to 180°C fanbake.

8 Roll out one of the pastry discs and line the pie dish, pressing the pastry into the base and sides. Pour in the cooled fruit filling. Brush the rim of the pastry with a little water.

9 Roll out remaining pastry to make a lid. Place on top of pie, pressing lid firmly onto rim. Trim off excess pastry with a sharp knife and press edges with a fork. Cut two or three slits in the top to allow steam to escape during cooking.

10 Brush lid with egg white and sprinkle with raw sugar. Bake for 50 minutes-1 hour until golden. Cool for a while then serve slightly warm with whipped cream or vanilla ice cream.