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1
Make the pie pastry in the usual way and chill for 30 minutes or until firm.
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2
Line a 10-inch pie pan with two-thirds of the dough and chill 15 minutes, or until firm.
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3
Preheat oven at 375 degrees.
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4
Bake the pastry and leave to cool.
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5
Make the filling: Set the raisins in milk for 30 minutes, then simmer them in the milk for 20 minutes or until soft.
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6
Drain and discard the milk.
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7
Remove the ribs from the chard and use only leaves.
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8
Add leaves to a large pot of boiling water and boil for three to four minutes.
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9
Drain and rinse under cold running water.
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10
Drain again and squeeze out excess liquid.
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11
Chop the chard and mix it with raisins, apples, pine nuts, jelly, sugar, cheese, eggs, lemon rind and rum.
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12
Spoon the filling into the baked shell.
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13
Roll out the remaining dough in a thin layer and use a pan lid to cut a circle a little larger than the diameter of the top of the pie shell.
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14
Set the circle on top, pressing to stick it to the edges of the baked shell and bake for one hour or until the dough is golden brown.
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15
Let it cool in the pan and serve at room temperature, sprinkled, if you like, with sugar.
