Spiced Rhubarb Pie With Cinnamon Cream
|
| pies and tarts copyright the |
| australian women's weekly cookbooks, acp sydney 1999 |
| |
| 1 | quantity basic biscuit pastry |
| 1 | sheet ready-rolled puff pastry |
| 1 | egg white |
| 2 tsp | caster sugar |
| |
| | filling |
| 2 bunch | (1.2kg) rhubarb |
| 3/4 cup | (165g) caster sugar |
| 1/2 cup | (75g) plain flour |
| 1 tsp | ground cinnamon |
| 1 tsp | mixed spice |
| 1 tsp | grated orange rind |
| |
| | cinnamon cream |
| | 300ml thickened cream |
| 1 Tbsp | caster sugar |
| 1 tsp | ground cinnamon |
| |
| grease 23cm shallow pie plate. make pastry according to directions. roll |
| pastry between sheets of floured baking paper, until large enough to |
| line prepared plate. lift pastry into plate, ease into side, trim edge. |
| lightly prick base with fork, refrigerate 30 minutes. |
| cover pastry with baking paper, fill with dried beans or rice, place on |
| oven tray. bake in moderately hot oven 10 minutes. remove paper and |
| beans carefully from pastry case, bake further 10 minutes or until |
| lightly browned; cool. |
| spoon filling into pastry case. |
| using a floured lattice cutter, cut ready-rolled pastry sheet into |
| lattice. brush edge of pastry case with egg white, open lattice |
| slightly. see steps below. |
| place lattice on pie, press edges together; trim edge. brush edge with |
| egg white. decorate with pastry scraps, if desired. brush pie with egg |
| white, sprinkle with sugar. bake in moderate oven about 1 hour or until |
| browned. serve pie with cinnamon cream. |
| filling cut rhubarb into 3cm pieces. rinse rhubarb; drain. combine |
| rhubarb with remaining ingredients in bowl. |
| cinnamon cream beat all ingredients in small bowl with electric mixer |
| until soft peaks form. |
| |
| serves 6 to 8 |
| recipe can be made a day ahead. |
| storage covered, in refrigerator |
| freeze cooked pie suitable |
| microwave not suitable |
| |
| gladys dinletir |
| |
| -- |
| (ID: 6279) Mirror: rec.food.recipes: Thu, Sep 9, 2004 |