Recipe: Raspberry-Rhubarb Pie

RASPBERRY-RHUBARB PIE

1 unbaked pastry shell
1 egg white; beaten for glaze
zest of 1 orange
1/3 cup sugar
2 tbsp cornstarch
1 lb fresh rhubarb; cut in 1-inch pieces (diagonal cut)
2 cups fresh raspberries
8 oz seedless raspberry jam
2 tbsp water
1 tbsp fresh lemon juice
confectioners' sugar

Glaze the shell with the beaten egg white and pre-bake in a 350 degree F oven for 20-30 minutes or until lightly browned. Set on rack to cool.

Turn oven to 400 degrees F.

Put orange zest in food processor with sugar and mince, or chop finely by hand.

Mix zest mixture with cornstarch and spread in pie shell. Arrange rhubarb on top.

Cover pie loosely with foil and bake 40 to 45 minutes, or until fruit is just tender. (It will continue cooking for a few minutes after it is removed from the oven.) Set aside to cool.

Place raspberries decoratively on top in concentric circles; set aside.

Heat raspberry preserves with water and lemon juice, and when almost cool, paint tops of raspberries with a pastry brush, covering all nooks and crannies, to achieve an even glaze.

Just before serving, dust lightly with sifted confectioners' sugar. If desired, serve with vanilla ice cream or a bowl of lightly whipped cream.

Author notes:
This is a quick and attractive dessert, if you keep pie or tart shells in the freezer, for those times when rhubarb is available in the market or in your garden. Don't ever wash raspberries! They wilt, lose their shape, and taste terrible.

Servings: 6-8
Adapted from source: Entertaining Desserts by Deidre Pirie