Rhubarb and raspberry pie

 

As I'm planning to leave this apartment this year, I'm working on cleaning out the pantry and the freezer. I had some rhubarb preserve and frozen raspberries, so it was a straight way to pie. 

Serve warm or cold, if you have some vanilla ice cream, don't be afraid to give a scoop or two. 

Crust:

60 grams butter, cold, grated

120 grams flour

60 gram almond flour / ground almonds

30 gram sugar

1 egg

From the ingredients make a pie crust, no need to kneed it, just make it come together. Cover with foil and put to the fridge for an hour to rest.

On a floured surface, roll it out for 2-3 mm thickness, and put it in a pie dish.  Bake in a 180 C / 360 F oven for 5 minutes.

Filling:

100 gram sugar

200 gram raspberries

1 455g container rhubarb preserve

2 tablespoon starch 

In a large bowl, stir the ingredients together, and let the fruit give out some juice, fold it again, until all the sugar and starch is resolved. 

Pour the filling to the prebaked pie, cover with foil and put it back to the oven for about 30 minutes. Check after 20 minutes if the filling is set.