Rhubarb and Orange Pie

Serve this delicious pie as a dessert, steaming hot with custard or cold with cream.

10 oz. flour -½ teaspoon salt

6 oz. butter

6 tablespoons iced water

2 tablespoons milk

2 tablespoons castor sugar

1-J- lb. rhubarb, washed, trimmed and chopped INTO 2-inch lengths juice and finely grated rind of

2 oranges

2 tablespoons cornflour

6 oz. soft brown sugar

Sift the flour and salt into a large mixing bowl. Add the butter and, using a knife, cut it into small pieces. Using your finger-tips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add the water, a little at a time, to form a soft dough. If the dough is too dry, add a little more iced water. Knead the dough gently until it is smooth. Wrap it in aluminium foil and place in the refriger-ator to chill for 30 minutes.

Meanwhile, make the filling. Place the rhubarb in a large bowl and pour over the orange juice. Set aside to marinate for 30 minutes, stirring occasionally.

Preheat the oven to fairly hot 375 F (Gas Mark 5, 190 C).

Remove the dough from the refriger-ator and remove and discard the foil. Cut off one-third of the dough and set it aside.

On a lightly floured board, using a rolling pin, roll out the remaining two-thirds of the dough to a circle large enough to line the base and sides of a 9-inch pie dish. Using the rolling pin, carefully transfer the dough to the pic dish, pressing it in gently with your fingers.

Drain the rhubarb, discarding the orange juice marinade. Arrange half of the rhubarb on top of the dough in the pic dish.

Sprinkle with half the orange rind, half the cornflour and half the sugar. Top with the remaining rhubarb, orange rind, cornflour and sugar.

On a lightly floured board, roll out the remaining piece of dough to a circle large enough to cover the pie. Wet the edges of the dough already in the dish with a little water. Using the rolling pin, lift the dough circle on to the pie dish.

Trim the edges and discard the trimmings. Crimp the dough edges together with your fingers to seal them. Cut a large cross in the centre of the pie. Brush the pie with the milk and sprinkle with the castor sugar.

Place the pie in the oven and bake for 30 to 40 minutes or until the pastry is golden brown and the rhubarb is very tender.

Remove the pie from the oven and serve at once, if you are serving it hot.

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