Apple and strawberry pie
User Reviews
3.0
3 reviews
Average
Apple and strawberry pie
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A classic apple pie with strawberries in a flaky crisp pastry.
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Ingredients
Pastry:
- 450 gm cake flour
- 60 ml/1/4 cup 4 Tbsp icing sugar
- ½ tsp fine salt
- 300 gm cold salted butter cut into cubes
- 1 large free-range egg yolk
- 1 Tbsp lemon juice
- 45 –60 ml ice-cold water
Filling:
- 12 apples golden delicious or Pink Lady, peeled, cored and cut into thick slices
- 250 gms fresh or frozen strawberries sliced thickly if using fresh
- 2 Tbs butter
- 150 gms Demarara/Muscovado or dark brown sugar
- 2 tsp cinnamon
- ½ tsp grated nutmeg
- The zest and juice of one orange
- 4 Tbsp strawberry jam
- 35 gms corn starch
- 1 egg for the egg wash
Instructions
- To make the pastry sift the dry ingredients and add to the bowl of a stand mixer with the paddle attachment. Add the butter and mix until you have the texture of breadcrumbs.
- Add the egg yolk, lemon juice, and water (in parts) until the dough comes together. Add a splash more water if necessary.
- Turn the dough out onto a floured surface and briefly knead to get it together. Wrap in cling film and chill for an hour.
- While the dough is cooling make the filling (or you could make this in advance and have it cooled). Melt the butter in a large skillet and add the apples along with the sugar, cinnamon, nutmeg, orange zest and juice. Cook for about 8 minutes until they start to soften.
- Remove from the heat and scoop the apple slices onto a tray and allow to cool. Put the pan with the liquid back onto the heat and add the sifted cornstarch. Using. Whisk and stir this until you have a paste-like texture. Cook for a minute or 2. Don’t worry if it is very thick. Allow to cool.
- Add the cooled paste, apple slices, sliced strawberries and strawberry jam to the bowl and gently toss until the mixture is well combined (this can be made in advance).
- Preheat the oven to 200C/400F
- Cut a third of the pastry off and wrap it in cling film to prevent drying. Roll the remaining pastry out on a well-floured surface to a size that would easily cover your pie dish with overhanging pastry. Drape it over the pie dish, press I into all the corners and fill and trim off any overhang. Allow some pastry on the edge for crimping and fold the edges under to create a smooth edge around the curves of the dish. Crimp the edges if you are not using a Le Creuset pie dish
- Fill with pie with the fruit filling mixture.
- Add the trimmed pastry to the remaining pastry and roll this out onto a floured surface once again. Roll it out a little thinner than what I did in the pics.
- Cut the pastry into strips using a ruler to ensure each strip is the same width. Cut strips around 2cm – 2.5cm thick. Place the pastry over the fruit in your desired lattice and then crimp the edges. Wash the pastry with egg wash.
- Bake on the lowest shelf in your oven for 10 minutes then turn the oven down to 180C/350F and bake for a further 60 – 65 minutes. Watch and loosely cover the pie with tin foil to prevent over-browning if necessary. I normally cover the pie from about 20 minutes into the baking time and then remove it towards the end if necessary. Keep baking the pie until it is very golden brown
- Turn the oven off and leave the pie in for a further 10 minutes and then allow to cool for about 30 minutes before serving.
Notes
- The filling can be made in advance.
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User Reviews
Overall Rating
3.0
3 reviews
Average
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