Strawberry, Rose and Hazelnut Pie
BY Kirsten McKechnie
There really is no better way to express your love than with pie. Show your best girls or your love how you feel with this sweet, aromatic, buttery dessert. I like to serve it warm with creme fraiche or frozen yogurt.
Two and 2/3 cups flour
Two and 2/3 cups wholemeal flour
Two tsps of salt
500g unsalted butter, cut into small cubes
3/4 cup of very cold water
Two tsps of apple cider vinegar
1kg strawberries, washed and hulled
70g caster sugar
Rind and juice of half an orange
Four tsps rosewater
Two tsps vanilla paste
One cup of hazelnut meal
Two tbsps brown sugar
Three tsps cinnamon
One and 1/2 tsps nutmeg
One egg, whisked to make an eggwash.
Demerara sugar for sprinkling
1. Combine both types of flour, the salt and the cubed butter in your food processor. You may need to do this in two batches depending on the volume your machine will hold. Process the mixture until it is like sand with some tiny pebbles of butter remaining. Transfer the mixture to a large bowl.
2. Combine the cold water with the vinegar.
3. A little at a time (you probably won’t need the whole amount), pour the liquid into the flour, stiring and scrunching with your hands until the dough will just hold together.
4. Form two balls, gladwrap them and place in the fridge to chill overnight or at least for an hour.
5. Butter a 13″ round pie dish and preheat the oven to 200°C.
6. When the pastry has rested and is nice and cold, roll out two big circles large enough to fill the dish with some draped over the side. Place the bottom piece of pastry into the dish and the second piece (which will be the lid) onto a tray lined with baking paper. Use a heart shaped cutter to decorate the top piece. Both of these go straight back into the fridge for some more r&r.
7. Meanwhile, in a bowl, combine the hazelnut meal with the sugar and spice.
8. Slice the strawberries into four pieces if they are large or just in half if they are tiny ones.
9. Pop the strawberries in a large bowl with the caster sugar, cornflour, orange juice and rind, rosewater and vanilla. Mix gently but thoroughly.
10. When the pastry has had at least 15 more minutes in the fridge, pull out the bottom piece and fill with first the hazelnut mixture and then the strawberries.
11. Transfer the lid piece on top of the strawberry filling and fold over the pastry that was overhanging the sides, pinching it together with the lid as you go.
12. When you are happy with how it all looks, brush the top with the eggwash and sprinkle generously with demerara sugar.
13. Bake for about 50 minutes or until the pastry is golden and the strawberry filling has bubbled.