Rhubarb plate pie with brandy cream recipe
 Mary Berry's rhubarb pie is made on an enamel or metal plate with a pastry top and bottom. "My mother used to make a plate pie as a treat, piled high with fruit and sweet shortcrust pastry." For this recipe, you will need a 26cm/10½in enamel or metal plate. 650g/1lb 7oz pink rhubarb, trimmed and cut into 2cm/¾in slices (prepared weight) 150g/5½oz caster sugar 4 tbsp cornflour 650g/1lb 7oz pink rhubarb, trimmed and cut into 2cm/¾in slices (prepared weight) 150g/5½oz caster sugar 4 tbsp cornflour 2 free-range eggs, beaten 350g/12oz plain flour, plus extra for dusting225g/8oz butter, cut into 1cm/½in cubes55g/2oz icing sugar 2 tbsp caster sugar, to glaze 2 free-range eggs, beaten 350g/12oz plain flour, plus extra for dusting 225g/8oz butter, cut into 1cm/½in cubes 55g/2oz icing sugar 2 tbsp caster sugar, to glaze 300ml/10fl oz double cream30g/1oz icing sugar, sifted2 tbsp brandy 300ml/10fl oz double cream 30g/1oz icing sugar, sifted 2 tbsp brandy Method To make the filling, place the rhubarb, caster sugar and cornflour in a large bowl. Mix well until all of the rhubarb is coated.To make the pastry, reserve 3 tablespoons of the beaten egg in a cup. Place the flour and butter in a food processor. Whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the remaining beaten eggs gradually and whizz until the pastry comes together. Tip the pastry out onto a lightly floured work surface and knead into a ball.Divide the pastry in two, with one half just slightly larger than the other (as more pastry is needed for the top of the pie). Set the larger half aside. Roll out the smaller half of pastry to a fairly thin circle that is about 6cm/2½in bigger than the base of a 26cm/10½in enamel or metal plate. Line the plate with the pastry, leaving the excess overhanging. Reserve any trimmings for decoration. Spoon the rhubarb mixture onto the middle of the plate, making a high peak in the centre.Roll out the remaining pastry on a lightly floured work surface to a circle that is about 10cm/4in bigger than the plate. Brush the edge of the pie with a little of the reserved egg.Carefully place the pastry over the filling and press down around the edges to seal with the bottom piece of pastry. Trim around the edge using a sharp knife. Using two fingers and thumb, crimp the edges to make a neat design. Using a small sharp knife, make a steam hole in the top of the pie. Roll out the trimmings on a lightly floured work surface and cut out large and small leaves. Brush the top of the pie with some of the reserved beaten egg and stick the leaves around the steam hole. Brush the top of the leaves with more beaten egg and leave the pie to chill in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Brush the whole pie with more of the reserved beaten egg and sprinkle with the caster sugar for the glaze. Place the pie on the hot baking tray and bake for 15 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4. Continue to cook for about 30–35 minutes, until golden brown and the rhubarb is tender when a small knife is inserted into the pie. Leave to cool for 10 minutes.Meanwhile, to make the brandy cream, whip the cream to soft peaks in a bowl and stir in the icing sugar and brandy. Chill in the fridge until needed.Slice the pie into wedges and serve hot with the brandy cream on the side. To make the filling, place the rhubarb, caster sugar and cornflour in a large bowl. Mix well until all of the rhubarb is coated. To make the filling, place the rhubarb, caster sugar and cornflour in a large bowl. Mix well until all of the rhubarb is coated. To make the pastry, reserve 3 tablespoons of the beaten egg in a cup. Place the flour and butter in a food processor. Whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the remaining beaten eggs gradually and whizz until the pastry comes together. To make the pastry, reserve 3 tablespoons of the beaten egg in a cup. Place the flour and butter in a food processor. Whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the remaining beaten eggs gradually and whizz until the pastry comes together. Tip the pastry out onto a lightly floured work surface and knead into a ball. Tip the pastry out onto a lightly floured work surface and knead into a ball. Divide the pastry in two, with one half just slightly larger than the other (as more pastry is needed for the top of the pie). Set the larger half aside. Divide the pastry in two, with one half just slightly larger than the other (as more pastry is needed for the top of the pie). Set the larger half aside. Roll out the smaller half of pastry to a fairly thin circle that is about 6cm/2½in bigger than the base of a 26cm/10½in enamel or metal plate. Line the plate with the pastry, leaving the excess overhanging. Reserve any trimmings for decoration. Roll out the smaller half of pastry to a fairly thin circle that is about 6cm/2½in bigger than the base of a 26cm/10½in enamel or metal plate. Line the plate with the pastry, leaving the excess overhanging. Reserve any trimmings for decoration. Spoon the rhubarb mixture onto the middle of the plate, making a high peak in the centre. Spoon the rhubarb mixture onto the middle of the plate, making a high peak in the centre. Roll out the remaining pastry on a lightly floured work surface to a circle that is about 10cm/4in bigger than the plate. Brush the edge of the pie with a little of the reserved egg. Roll out the remaining pastry on a lightly floured work surface to a circle that is about 10cm/4in bigger than the plate. Brush the edge of the pie with a little of the reserved egg. Carefully place the pastry over the filling and press down around the edges to seal with the bottom piece of pastry. Trim around the edge using a sharp knife. Using two fingers and thumb, crimp the edges to make a neat design. Using a small sharp knife, make a steam hole in the top of the pie. Carefully place the pastry over the filling and press down around the edges to seal with the bottom piece of pastry. Trim around the edge using a sharp knife. Using two fingers and thumb, crimp the edges to make a neat design. Using a small sharp knife, make a steam hole in the top of the pie. Roll out the trimmings on a lightly floured work surface and cut out large and small leaves. Brush the top of the pie with some of the reserved beaten egg and stick the leaves around the steam hole. Brush the top of the leaves with more beaten egg and leave the pie to chill in the fridge for 30 minutes. Roll out the trimmings on a lightly floured work surface and cut out large and small leaves. Brush the top of the pie with some of the reserved beaten egg and stick the leaves around the steam hole. Brush the top of the leaves with more beaten egg and leave the pie to chill in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Brush the whole pie with more of the reserved beaten egg and sprinkle with the caster sugar for the glaze. Place the pie on the hot baking tray and bake for 15 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4. Continue to cook for about 30–35 minutes, until golden brown and the rhubarb is tender when a small knife is inserted into the pie. Leave to cool for 10 minutes. Brush the whole pie with more of the reserved beaten egg and sprinkle with the caster sugar for the glaze. Place the pie on the hot baking tray and bake for 15 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4. Continue to cook for about 30–35 minutes, until golden brown and the rhubarb is tender when a small knife is inserted into the pie. Leave to cool for 10 minutes. Meanwhile, to make the brandy cream, whip the cream to soft peaks in a bowl and stir in the icing sugar and brandy. Chill in the fridge until needed. Meanwhile, to make the brandy cream, whip the cream to soft peaks in a bowl and stir in the icing sugar and brandy. Chill in the fridge until needed. Slice the pie into wedges and serve hot with the brandy cream on the side. Slice the pie into wedges and serve hot with the brandy cream on the side. Recipe tips The uncooked pie can be made up to 1 day ahead. Chill in the fridge and cook as per the method to serve. The brandy cream can be made up to 2 days ahead – chill in the fridge until ready to serve. The pie freezes well once cooked.