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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.

 

Ingredients:

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

30g cornflour

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

Method:

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.

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