Mixed Berry Rhubarb Pie

5 Mar

Written By Kim Manunui

A lighter pie filled to the brim with juicy tart berries and rhubarb - perfect for an Easter tea table or as a dessert served with ice cream.

PREPARATION TIME: Under 1 Hour

COOKING TIME: Under 2 Hours

SERVES: 6-8

I N G R E D I E N T S

Pastry

200g (11/3 cups) plain flour

50g (1/3 cup) icing sugar

125g salted butter, cold and diced

3–4 tablespoons iced water

Pinch of fine salt

50g (1/2 cup) flaked almonds

2 tablespoons brown sugar

Filling

600g (4 cups) mixed berries, fresh or frozen

500g (31/2 cups) fresh rhubarb, trimmed and sliced

200g (1 cup, lightly packed) light brown sugar

Zest and juice of 1 orange

1 heaped tablespoon cornflour

Egg Wash

1 egg yolk

Splash of milk

M E T H O D

Combine the flour, icing sugar, and a pinch of salt in the bowl of a food processor. Add the cold, diced butter and blitz until the mixture resembles coarse crumbs. Add the iced water and mix just until the dough comes together. Shape into a disc, wrap, and chill for 30 minutes.

Cut the rhubarb into 2–3 cm pieces. Place the berries, rhubarb, light brown sugar, orange zest, juice, and cornflour in the Le Creuset Cast Iron Petal Casserole. Toss well to coat and set aside.

Preheat the oven to 180°C.

Roll out the chilled pastry on a lightly floured surface into a large circle, using the lid of the casserole as a guide. Cut the circle slightly larger than the lid, approximately 3-4 mm thick. Cut a small 3cm circle out of the centre of the pastry disk for the Le Creuset Stoneware Pie Bunny. Place the Pie Bunny in the centre. Place the pastry lid on top of the petal casserole and carefully place the bunny through the pastry hole. Crimp the edges.

Ensure the edges are securely attached to the rim of the casserole. Whisk the egg wash ingredients together and brush the surface of the pastry with the egg wash.

Sprinkle with brown sugar and flaked almonds. Bake for 50-60 minutes, or until the pastry is golden, and the filling is bubbling.

Allow it to stand for 10 minutes before slicing. Serve warm or at room temperature.

Find the Le Creuset range in-store at Chef’s Compliments or online www.chefscomplements.co.nz

11 Gascoigne Street, Taupo 07 377 4455

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Kim Manunui

Hi, I’m Kim and I work with a great team to help individuals, as well as small and not so small businesses get their message, product and services to the world using digital media and creating wonderful websites that don’t cost the earth.

I was born in Canada, and grew up around Vancouver and the mountains of British Columbia. My love of pristine environments led me to New Zealand and eventually to the mountains, lakes and rivers of the central North Island which is home. My family’s heritage is here, and it’s from here that Korio traverses the planet.

The digital world is never static and neither are we.

And I say ‘we’ because I work with an awesome group of talented people who I gather together as required to complete a project. Whatever your business, not-for-profit or individual needs are we gather the best team to get the job done.

Collaboratively we are creative, share sustainable values and work hard for great outcomes because that’s the buzz of satisfaction that drives us.

If you have an audience and market to reach, we can make that happen. Creative design, words that work and smart behind the scenes stuff that cuts through the online noise. We’ll design your website and then build it. We’ll manage the content as well as all your hosting needs. We can handle your online advertising so you get noticed,
and we’ll manage your social media presence so you get the clicks, likes and engagement to grow your business. All within the budget you set, because none of this needs to cost the earth. And the job doesn’t stop when your website goes live. We are your virtual business partner.

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