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Tenik [userpic]
Free-form Rhubarb and Blackcurrant Pies
by Tenik (tenik)
at March 18th, 2008 (03:44 pm)
Tags: ,

As you may or may not know, last Friday was Pi day. To celebrate this maths holiday I made pie. I hadn't had rhubarb for a couple of years, and seeing as it is currently rhubarb season it was perfect timing to try out this pie recipe I cut out of the NZ Cuisine magazine awhile back. It turned out extremely delicious.

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Free-form Rhubarb and Blackcurrant Pies

400g(14oz) rhubarb, trimmed and chopped
1/3 cup blackcurrants (I used a whole tin because fresh ones were not available)
1 cup caster sugar
2 tablespoons cornflour (cornstarch)
4 x 200g(7oz) sheets ready-prepared sweet shortcrust pastry, defrosted
1 egg, beaten
1 tablespoon caster sugar, extra


Preheat the oven to 200C(390F). Combine the rhubarb, blackcurrants, sugar and cornflour in a bowl and toss to coat. I'd suggest (especially if you are using canned blackcurrants) to get out as much moisture as possible. My pie mixture was a little too runny and one of the pies collapsed while cooking.

Use a 19cm (7.5in) round cookie cutter to cut out a circle from each sheet of pastry. Who seriously owns a 19cm cookie cutter? Look at a ruler. Yes, that is 19cm. Ridiculously enormous cookies. Just judge approx 19cm using a ruler as it definitely doesn't need to be a perfect circle.

Divide the rhubarb mixture between each pastry circle and, using your hands, bring the edges of the pastry together and press to partially enclose the rhubarb. Brush the pastry with the egg and sprinkle with the extra sugar. Bake for 15-20 minutes or until the pastry is golden.

Makes 4.

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Comments

Posted by: Sars (atter)
Posted at: March 18th, 2008 04:22 pm (UTC)
heroes-david anders + slusho = otp

Yum! I'm going to have to try that when it's rhubarb season here. Or when I can find some at the store.

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