Rhubarb and Sweet Cicely pie
- 480g Sieved plain flour
- 200g Margarine (you will also need 5 g margarine to butter you pie mould)
- 1 teaspoon ground ginger = 2 g
- 20 g Caster Sugar
- 2 Medium size Free range eggs cracked and beaten together
- Splash of iced cold water to bind (if necessary)
- Zest of 1 lemon
Pastry for the pie
Using a large bowl sieve the flour and powdered ginger into the bowl
Place the margarine in small cubes and using your fingertips rub the mixture together until it forms sand like consistency
Add the beaten eggs and using a wooden spoon stir into the pastry with the lemon zest until all mixed in if you need to add a splash of iced water to bind.
Wrap in cling film and allow to rest in the fridge for 20 mins
- 1kg 500 g chopped rhubarb try to use the coloured part of the rhubarb and leave the greener parts of the stems for chutneys and jams (Alternatively you can use indoor forced rhubarb)
- 250 g Golden light brown sugar
- 7 stems of sweet cicely the leaves removed from the stems washed and gently patted dry on a clean tea towel. Cut these leaves until chopped with scissors or a knife.
- 1 tablespoon corn flour
- Juice of 1 (you are using the zest in the pastry)
To cook the rhubarb place the washed chopped stems of rhubarb into a large pan sprinkle the golden light brown sugar over the top of the rhubarb add the lemon juice and cook over this with a lid and cook rapidly until the rhubarb is soft, put the lid on to speed this up.
Place 1 tspn corn flour in a small dish and add 1 tspn cold water and mix well with a tspn until all mixed in.
Pour this mixture into the boiling rhubarb and stir with a wooden spoon until all incorporated.
Depending on the rhubarb (forced rhubarb you may need to repeat this if the pie filling is too watery.
A gluepy mix is what you are looking for!
Now pour this onto a tray or dish and allow 10 mins cooling time.
When cool add the chopped leaves of sweet cicely and add to the pie mix.
Line the buttered pie dish with 2/3rds of the sweet pastry
Simply roll out the pastry into a circle fold in half then fold again and lift up the thick triangle of pastry into the pie dish and unfold the pastry so it fits the buttered dish.
Fill the pie with the Rhubarb Sweet Cicely mixture and egg wash the rim of the pie crust .Then place the rest of the pastry rolled out onto the top of the pie and cut the lid to shape crimping the edge of the pie.
Brush egg wash over the pie and sprinkle with some more sugar before baking this will give a caramel crunchy top to your pie.
Bake at 180c or gas mark 6/7 for 30 mins until golden brown and cooked.
Rest briefly before slicing and serve with custard, cream, or ice cream and a sprig of Sweet Cicely to garnish.