Rhubarb & Mandarin Pie Recipe
Rhubarb & Mandarin Pie Recipe with Rhubarb, Mandarin Oranges, Shortcrust Pastry and Sugar
INGREDIENTS
10 oz (275g) Shortcrust Pastry (for recipe click here)
2 lb (900g) Rhubarb
8 oz (225g) Sugar
1 Can of Mandarin Oranges
METHOD
Heat the oven Mark 6 or 425F or 220C. Have ready an 8 or 9 inch (200mm-230mm) fireproof plate. Use one third of the pastry to line the plate, taking care not to stretch the pastry. Press lightly onto the plate.
Prepare the rhubarb, put half into the pie, sprinkle on the sugar, put in the drained mandarin oranges and then the rest of the rhubarb. Roll the remaining piece of pastry to cover the top of the pie. Damp the egdes with cold water and lay the pastry in position. Seal the edges well, trim with a sharp knife, decorate the edge, sprinkle the pie with a little water and sugar. Make two or three slits in the top to allow the steam to escape during baking.
Bake in the middle of the oven for 25 to 25 minutes until well browned then reduce the heat until the fruit is cooked - 50 to 60 minutes in all. Serve hot or cold with custard.
Based on the Rhubarb & Mandarin Pie Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).