SWEET
STRAWBERRY & RHUBARB PIE WITH PECAN PASTRY
SERVES 8
Begin this recipe at least 3 hours ahead.
2½ cups (375g) plain flour, plus extra to dust
½ cup (70g) pecans, finely chopped
¼ cup (55g) caster sugar
250g cold unsalted butter, cut into 2cm pieces
1 tbs apple cider vinegar
1 egg, lightly beaten, to brush
2 tbs demerara sugar Thickened cream, to serve
FILLING
200g rhubarb, finely chopped
100g strawberries
1 Granny Smith apple, peeled, coarsely grated
1½ cups (330g) caster sugar
Finely grated zest of 1 orange
2 tsp vanilla bean paste
⅓ cup (50g) cornflour
½ cup (120g) sour cream
1 egg yolk
Place the flour, pecans, caster sugar and ½ tsp fine salt flakes in a bowl. Add butter and toss to completely coat. Rub the butter in with your fingertips until coarse crumbs form (leave some large pieces of butter to create the flaky crust).
Combine vinegar, ⅓ cup (80ml) chilled water and 4 ice cubes in a jug. Make a well in centre of the flour mixture. In 2 batches, add vinegar water and gently fold into flour mixture until you have a rough dough. Divide pastry into 2 portions, shape each into a disc, and enclose in plastic wrap. Chill for at least 1 hour or up to 2 days.
Meanwhile, for the filling, toss rhubarb, strawberry, apple, 1 cup (220g) caster sugar, orange zest, vanilla and half the cornflour in a bowl. Set aside at room temperature while the pastry rests.
Line a baking tray with baking paper. Roll out 1 portion of pastry on a lightly floured surface to a 3mm-thick circle and use to line the base and side of a 24cm pie dish (enamel is best here). Chill while you roll out the second portion of pastry. Roll out the second portion on a lightly floured work surface to a 3mm thick circle. Cut out a neat circle that fits the top circumference of the pie dish (this will depend on the taper). Cut neat slits into the pastry to allow air to escape, or create a design (we use a ravioli cutter to cut some slits in the pastry in a lattice-style design). Place on prepared tray and chill until required.
Combine remaining ½ cup (110g) caster sugar with sour cream, egg yolk and remaining 25g cornflour. Combine with the rhubarb mixture.
Spoon filling over the pastry base. Add pastry top, press edges together to seal, then brush with egg wash and
