Rhubarb Pie

A classic fruit pie is one of the best British desserts for spring time. Adding a spoonful of creme fraiche to the rhubarb mixture makes it light and creamy, and the light muscovado sugar in the pastry gives a delicate caramel flavour. This pie is fairly simple but there is definitely potential for a soggy bottom. Baking it on a preheated tray for plenty of time should solve this, so be patient.

Recipe - Serves 8

For the pastry:

• 200g plain flour
• 1/4 tsp salt
• 90g butter, diced
• 50g light muscovado sugar
• 1/2 egg, beaten
• 2 tbsp cold water
• Egg, beaten, to glaze
• Caster sugar, to sprinkle

For the filling:

• 500g rhubarb, chopped
• 100g caster sugar
• 25g cornflour
• 2 tbsp creme fraiche

Start by making the filling. Tip 400g rhubarb into a pan and place over a medium heat. Cook for 5 minutes or to slightly softened. Add the sugar and cornflour and cook to thickened. Remove and cool, then chill. 

Tip the flour and salt in a mixing bowl and add the butter. Rub in to form breadcrumbs. Stir in the sugar then add the egg and enough water to bring the mix to a rough dough. Turn out onto a work surface and knead together for a few seconds to combine. Wrap in clingfilm and chill for 30 minutes.

Preheat the oven to 180C and put a baking tray inside to heat up. Divide the pastry into two pieces, one slightly larger than the other. Roll the larger piece out between two sheets of clingfilm to a circle 5mm thick and large enough to line the inside of a 16cm diameter pie dish. Lift the pastry into the dish and ease gently down the sides. Chill. Roll the second piece of pastry out to a round large enough to cover the top of the pie dish. 

Remove the rhubarb filling from the fridge and stir through the rest of the rhubarb chunks and the creme fraiche. Tip into the pie base. Brush the pastry edge with egg and lift the pastry lid over the top to cover. Press well round the edges to seal then trim by running a sharp knife around the rim. Use two forefingers at an angle and press in to crimp. Cut holes in the top of the pie then brush with egg and sprinkle with caster sugar. Bake for 40-45 minutes, or until browned well. 

Remove the pie from the oven and leave to stand for 10 minutes or so, then slice into portions to serve.