Baking

Spiced cherry and strawberry pie

Name: Spiced cherry and strawberry pie
Yield: 8
Ingredients: 1kg fresh cherries, pitted; 220g caster sugar; 2 vanilla beans, split, seeds scraped; 1 cinnamon quill; 1 tsp allspice; 1/4 tsp freshly grated nutmeg; Finely grated zest and juice of 1 orange; 40.00 ml cornflour; 2 Granny Smith apples, coarsely grated; 250g strawberries, hulled, halved; 1 egg, lightly beaten; 20.00 ml demerara sugar; Thickened cream, to serve; 375g plain flour; 55g caster sugar; 250g cold unsalted butter, cut into 2cm pieces; 60ml cider vinegar

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by Phoebe Wood

Nov 03, 2015

Pie – is there anything more comforting or delicious? Golden, buttery pastry. Bubbling, sweet fruit. A generous dollop of cream (or ice cream!) on top... and coffee on the side. Now all you need is that new season of The White Lotus.

1kg fresh cherries, pitted
1 cup (220g) caster sugar
2 vanilla beans, split, seeds scraped
1 cinnamon quill
1 tsp allspice
1/4 tsp freshly grated nutmeg
Finely grated zest and juice of 1 orange
2 tbs cornflour
2 Granny Smith apples, coarsely grated
250g strawberries, hulled, halved
1 egg, lightly beaten
1 tbs demerara sugar
Thickened cream, to serve

Pie crust

2 1/4 cups (375g) plain flour
1/4 cup (55g) caster sugar
250g cold unsalted butter, cut into 2cm pieces
1/4 cup (60ml) apple cider vinegar

Method

1.

For the pie crust, place vinegar in a jug with 1/2 cup (125ml) water and 4 ice cubes. Place flour and sugar in a bowl with 1/2 tsp fine sea salt. Add the butter and toss to completely coat in flour. Place in a food processor and using the pulse button, roughly pulse the butter into the flour until coarsely combined (leave some big pieces of butter in the mixture, as this will ensure a flaky crust).
2.

Turn out onto a clean work surface and make a well in the centre. Add 2 tbs vinegar water at a time, carefully folding the flour and butter mixture into the water, until a firm dough (you may not need all the water). Discard the ice cubes. Divide into two pieces and enclose in plastic wrap. Chill for at least 3 hours.
3.

For the cherry filling, place cherries, sugar, vanilla pods and seeds, and spices, orange zest and juice in a bowl to macerate for 2 hours. Place the mixture in a large deep frypan over medium-low heat. Cook for 15 minutes or until cherries are slightly softened and jammy. Remove 1/3 cup (80ml) liquid and combine with the cornflour to form a smooth paste. Return cornflour mixture to pan and cook, stirring, for a further 4 minutes or until thickened. Remove from heat and fold through apple and strawberries. Set aside to cool completely. Remove vanilla pods and cinnamon quill.
4.

Roll out 1 portion of pastry on a lightly floured work surface to a 3mm-thick circle and use to line a 23cm pie dish. Chill until needed. Roll out the remaining pastry until 3mm thick and cut into eight 3cm-wide strips. Place on a baking paper-lined baking tray and chill for 30 minutes.
5.

Preheat the oven to 200°C. Spoon cherry filling into the pastry case. Arrange the pastry strips in a lattice pattern over the filling, pressing sides and strips together to seal. Fold over excess pastry to enclose the lattice strips. Brush with eggwash and scatter with demarara sugar. Place pie on a baking tray, then bake for 20 minutes or until starting to colour. Reduce oven to 180°C and bake for a further 40 minutes or until golden and bubbling. Remove from oven and rest for 30 minutes. Serve pie with dollops of cream.