Strawberry and Rhubarb Pie
Photography Claire Aldous.
A summery version of my favourite pie, this one is brimming with juicy strawberries and lovely tart rhubarb. Muscovado sugar adds a lovely caramel flavour to the filling.
Serves: 8
INGREDIENTS
2 sheets pre-rolled puff pastry (25cm x 25cm)
plain flour for rolling
1 egg, beaten
raw sugar for sprinkling
Filling
3 punnets strawberries, stems removed - smaller berries left whole and larger ones halved or quartered
500 grams rhubarb, cut into 2cm pieces
3 tablespoons cornflour
½ cup light muscovado sugar
1 teaspoon ground ginger
½ teaspoon ground mixed spice
METHOD
Preheat the oven to 180°C. fan bake.
Roll out each sheet of pastry on a lightly floured bench to make it a little thinner and larger, about 26cm x 32cm. Place one sheet on a lined flat baking tray and brush the edges with egg wash.
Filling: Combine all the ingredients in a large bowl, tossing the fruit so it’s all really well coated.
Tip the fruit onto the pastry, piling it up and spreading evenly, leaving a 2cm border all the way around.
Place the second piece of pastry over the top. Pull the border of the bottom piece of pastry up over the top piece and crimp the edges together to seal well. Cut a few small slits in the top of the pie. Brush the whole pie with egg wash and sprinkle with raw sugar.
Bake for 25-30 minutes until a good golden colour and the pastry is really well cooked. Leave at least 10 minutes for the filling to settle then slide onto a serving platter and dust with icing sugar. Best served warm with cream or ice-cream.
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