Do you know what? This Bank holiday has been 50% awesome and 50% meh. The awesome part first… I finally spent some time with my good friend Julia and her family, having a Greek dinner of spanakopita, prawn saganaki, loads of souvlaki and, of course, cocktails. Seeing Julia is always reason to cheer and somehow we never have enough time to chat whenever we manage to get together. Or enough time to plan – but a collaboration or joint post WILL happen one of these days bringing our somewhat parallel backgrounds together… If you are not familiar with Julia’s blog Vikalinka then do yourselves a favour and check it out!
The awesome continued on Sunday (May Day) which was probably the sunniest, warmest day so far this year, at least in South East London. We even went for a picnic with our neighbours and I have an impressive tan to show for it. But as the day wore on I felt a sore throat coming on and now both Anya and myself have impressive and totally annoying colds. A sore throat? In May? Urgh! I feel very sorry for myself and even sorrier for Anya who has been coughing non-stop. Nevertheless, I was determined to test and cook some recipes for the blog, but although I cooked several things I just didn’t feel up to photographing any of them. Any apart from this rhubarb and raspberry crumble pie that is. It was so pretty and I really wanted to share the recipe before the short rhubarb season is over.
- <b>For the pie dough</b>
- you will have enough for two pies or one double crust pie
- 315 g | 11oz plain all purpose flour, plus more to dust
- 185 g | 6.5oz cold unsalted butter cubed
- 45 g | 1.5oz vegetable shortening or you can use all butter
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 60 ml | 1/4 cup ice water + 1 tbsp white vinegar
- <b>Crumble topping</b>
- 100 g | 3.5oz plain all purpose flour
- 85 g | 3oz cold unsalted butter cubed
- 65 g | 2.3oz soft light brown sugar
- 3 level tbsp granulated sugar
- 1/4 tsp salt
- an extra 3 tbsp Demerara sugar to sprinkle over the pie
- 600 g | 1.3lbs rhubarb trimmed and cut into small cubes
- 200 g | 7oz fresh raspberries
- 200 g | 7oz sugar
- 2 tbsp cornflour cornstarch
- Put the flour, sugar and salt in the bowl of a food processor and pulse briefly to combine. Add the cubed butter and shortening and pulse again until they are roughly blended in and mixture resembles breadcrumbs. Combine vinegar and water and add to the dough in a slow drizzle while pulsing. Stop when the dough forms clumps. You may not need to add all the water or you may need to add a touch more if dough is too crumbly. Gather the dough into a ball, divide into two sections, flatten to form two disks, cover with cling film and chill for an hour (or up to a day).
- Dust your worktop with flour and roll out half the dough to form a 33cm (13inch) round. Fit the dough over a 23cm (9inch) pie tin and trim any large overhang. Crimp the edges and then chill for 30 minutes.
- Put all the ingredients for the crumble topping into a bowl and then use your fingertips to rub the butter into the other ingredients. Chill until needed.
- In a bowl, combine the rhubarb, raspberries, sugar and cornflour. Sprinkle a little of the crumble on the prepared pie tin and then add the filling. Top with the remaining crumble topping and sprinkle with the Demerara sugar.
- Preheat the oven to 190C (375F) and place the pie on a heavy tray lined with baking parchment (to catch any drips) and bake for 1 –1 1/2 hours until the filling is bubbling and crust is golden. You might need to cover the pie after half an hour if the topping is colouring too quickly. Let the pie cool completely before serving. The pie will be easier to slice the following day.
You can use the extra dough to make a second pie or use it in pot pies. Recipe adapted from Martha Stewart Pies & Tarts.