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Categories:
orange sugar cornstarch pastry shell Short Crust pastry shell egg rhubarb blackberries fresh blackberry water lemon juice confectioners
Viewed: 57 - Published at: 3 years agoIngredients
- 1 Orange not white pith
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 pastry shell Short Crust, * see note
- pastry shell or flaky
- 1 egg white beaten for glaze
- 1 pound rhubarb Fresh, cut 1" diag pieces
- 2 cups blackberries Fresh
- 8 ounces blackberry jam Seedless, 1 jar
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- confectioners' sugar
Method
- Preheat oven to 400 degrees.
- Put orange zest in food processor with sugar, or chop finely by hand.
- Mix zest 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 Blackberries decoratively on top in concentric circles. Heat raspberry preserves with water and lemon juice, and when almost cool, paint tops of blackberries 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.
