I’ve neve met a Pie I didn’t like! Crisp, buttery pastry- fruity filling and a choice of additions.
I think it was my love of films and American shows that introduced me to the PIE- ‘ Agent Dale Cooper- loves his coffee & Cherry Pie’- (that he never got to finish.
Twin Peaks introduced me to the Cherry Pie- OMG, it looked amazing, Martha Stewart’s ‘Mile High Pie’- layers and layers of apple piled high, Gilmore Girls and the Pie that always graced the counter in Luke’s Diner!
Strawberry Pie is easy to make and guaranteed to cause a few wow’s!
So let’s get started……
Ingredients
Pastry
- 450g Gluten Free Plain Flour
- 225g Butter
- 3 Cold Eggs + 1 for glazing
- Pink Food Colouring (Optional)
- Icing Sugar
- Caster Sugar to decorate
Filling
- 600g Strawberries
- 1 Large Cooking Apple
- 5 tbl Corn Flour
- 10 tbl White Sugar
Method
- Begin by making the pastry-
- Bring it together and split it into two discs- One needs to be bigger than the other. That will be for the bottom. The smaller for th top. Wrap them in cling film and put them into discs about an inch high. Let them chill in the fridge until you are ready to use them (minimum 30 minutes)
- So, now that your pastry is nice and cold- A trick I use for Gluten Free pastry is to roll it between two pieces of cling film. Moisten your work surface and place a large piece of cling film on top of it. Smooth it out so that most of the creases are gone and it has adhered to the work surface.
- Break the pastry into small-ish pieces in a round shape. Make sure there are no big gaps.
- Place the other piece of cling film on top and start by pressing the dough into a big disk. Then loosen the cling film and put it back on top.
- Toll it until it’s just thicker than a £1 coin. Hold our tin above it to make sure it’s big enough. Sprinkle a light amount of flour onto the tin.
- Carefully peel the clingfilm off the top of the pastry. Loosen the bottom of the cling film from the surface by sliding your hand underneath, then lift it a place in over the tin. Carefully tuck it in so that it fits the tin smoothly, so you are gently pushing the clingfilm lined pastry into place. You should have plenty over overhanging pastry left. Simply fold the extra pastry over the top of the tine and press. The edge of the tin and pressure from your fingers will cut the pastry.
- Carefully peel back the cling film and dock with a fork, glaze with the egg and place it back in the fridge while your oven is pre heating at 200C for about 8 minutes or until it turns a golden brown.
- Peel, core adn chop your aplle an cook in a saucepan with a cup of water until soft.
- Tap and slice the strawberries, add 5 tbls of cornflour and 10 tbls of sugar to the strawberries and stir. Leave for 10 minutes so the natural juices begin to come out.
- Add the whole strwberries mi to the apples in the saucepan and cook until the strawberrei and sauce thickens. Add a little water i it’s too thick.
- Allow it to cool then pour it ino your pre- booked pie crust.
- Take th second disc of pstr from the fridge and roll between to piece of clingfilm a before, remove the top piece. Cut ome round holes out of the pastry using he wide end of a piping nozzle. Lift the bottom of cling film and place carefully on top of the pie, make sure it’s covers the edges before you press it down to seal it.
- Peel the clingfilm off carefully and seal with a fork or your thumbs by pressig aroud the edge.
- Glaze the egg wash and plent of caster sugar.
- Bake for 25-30 minuts or until golden brown. Leave to cool slightly before slicing yourself a nice big piece.
- Add whipping cream or ice cream and Enjoy xx