Rhubarb And Orange Pie
|Butter||6 Ounce (175 Gram)|
|Iced water||6 Tablespoon|
|Castor sugar||2 Tablespoon|
|Rhubarb||1 1⁄2 Pound, cut into 5 centimeter, 2 inch pieces (750 Gram)|
|Oranges||2 , finely grated for rind and juice extracted|
|Cornflour||2 Tablespoon (Filling)|
|Soft brown sugar||6 Ounce (175 Gram)|
Sift the flour and salt into a mixing bowl.
Add the butter and cut into small pieces, then rub the fat into the flour until the mixture resembles breadcrumbs.
Stir in enough water to bind the mixture, then knead to a dough.
Chill for 30 minutes.
Put the rhubarb in a mixing bowl and pour over the orange juice.
Leave to marinate for 30 minutes.
Roll out two-thirds of the dough and use to line a 23 cm/9 in pie dish.
Drain the rhubarb, discarding the orange juice.
Arrange half the rhubarb in the pie dish and sprinkle with half the orange rind, half the cornflour and half the brown sugar.
Add the remaining rhubarb, orange rind, cornflour and brown sugar.
Roll out the remaining dough and use to cover the pie dish.
Press the edges together to seal and cut a cross in the centre.
Brush the pie with the milk and sprinkle over the sugar.
Bake in a fairly hot oven (190°C/375°F or Gas Mark 5) for 30 to 40 minutes or until the pastry is golden brown.
Serve hot or cold.