- Course:
- Cuisine
- Prep time: minutes
- Cook time: minutes
- Total time: minutes
Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!
INGREDIENTS:
SERVES 8
- 450g/1lb rhubarb, cut into 2.5cm/1 in pieces
- 450g/1lb canned pitted tart red or black cherries, drained
- 275g/100/1½ cups caster (superfine) sugar
- 25g/1oz quick-cooking tapioca
FOR THE PASTRY
- 275g/10oz/2½ cups plain (all-purpose) flour
- 5ml/1 tsp salt
- 75g/3oz/6 tablespoon cold butter, cut in pieces
- 50g/2oz/⅓ cup cold white vegetable (shortening), cut in pieces fat
- 50-120ml/2-4fl oz/¼-½ cup iced water
- Milk, for glazing.
STEPS:
- For the pastry, sift the flour and salt into a bowl. Add the butter and fat to the dry ingredients and cut in with a pastry blender until the mixture resembles coarse breadcrumbs.
- With a fork, stir in just enough water to bind the pastry. Gather into two balls, one slightly larger than the other. Wrap the pastry in baking parchment and chill for at least 20 minutes.
- Preheat a baking sheet in the centre of a 200°C/400°F/Gas 6 oven.
- On a lightly floured surface, roll out the larger pastry ball to a thickness of about 3mm/⅛in.
- Roll the pastry around the rolling pin and transfer to a 23cm/9in pie dish. Trim the edge to leave a 1cm/½in overhang.
- Chill the pastry case (pie shell) while making the filling.
- In a mixing bowl, combine the rhubarb, cherries, sugar and tapioca, and spoon into the pie shell.
- Roll out the remaining pastry and cut out leaf shapes.
- Transfer the pastry lid to the pie and trim to leave a 2cm/¾in overhang. Fold the top edge under the bottom, and flute. Roll small balls from the scraps. Mark veins in the pastry leaves and place on top with the balls.
- Glaze the top and bake until golden, 40-50 minutes.
World’s Healthiest Bread...