8 minute read
Withflakycrustsandjammyfillings, theserusticfruitpiesareasweettreat tobringtoparties and picnics
Asyourbeautifullymadepiecoolsdowninthegentle summerbreeze, thecolourfulsyrupyfillingpeeks throughsugar-dusted,flakypastryand entices all who pass by with its sweet and fruity scent.
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OPPOSITEPAGE:MIXTEBIKEINNAVYWITHFRONTBASKETFROMPAPILLIONAIRE BICYCLES. RUSTIC STOOL FROM MITCHELL ROAD ANTIQUE & DESIGN CENTRE.
blueberry and lemon pie
sweet pie pastry
3 cups (450g) plain (all-purpose) flour ¹⁄³ cup (75g) caster (superfine) sugar 1 teaspoon sea salt flakes 125g cold unsalted butter, chopped
75g cold lard, chopped (see cook’s tips, right)
1 tablespoon apple cider vinegar ½ cup (125ml) iced water
To make the pastry, place the flour, sugar and salt in a large bowl and mix to combine. Add the butter and lard and, using your fingertips, rub into the flour mixture until it resembles fine breadcrumbs. Add the vinegar and water and, using a butter knife, bring the mixture together to form a rough dough. Lightly knead to bring the dough together. Shape into 2 discs and wrap each in plastic wrap. Refrigerate for 30 minutes or until firm. Makes 1 quantity.
blueberry and lemon pie
1 x quantity sweet pie pastry (see recipe, above)
5 cups (800g) fresh blueberries 1 cup (220g) caster (superfine) sugar 2 tablespoons finely grated lemon rind 2 teaspoons vanilla extract ¹⁄³ cup (50g) cornflour (cornstarch) ½ cup (60g) almond meal (ground almonds) 1 egg, lightly beaten 2 tablespoons raw sugar
Roll out 1 of the pastry discs between 2 sheets of lightly floured non-stick baking paper to 4mm thick. Use the pastry to line an 18cm metal pie dish, trimming any excess. Refrigerate for 30 minutes. Roll out the remaining pastry disc between 2 sheets of lightly floured non-stick baking paper to a 3mm-thick 30cm x 20cm rectangle. Cut the pastry into 8 x 30cm x 30cm x 6cm triangles. Place on a baking tray lined with non-stick baking paper and refrigerate until needed.
Preheat oven to 180°C (350°F). Place the blueberries, caster sugar, lemon rind, vanilla and cornflour in a large bowl and mix to combine. Spread the almond meal in the base of the pastry case and top with the blueberry mixture. Brush the pastry rim with the egg and top with the pastry triangles, overlapping each by 5mm and pressing the edges to seal. Trim any excess pastry. Using a small sharp knife, cut a slit in the centre of the pie. Brush with the egg and sprinkle with the raw sugar. Place on a large baking tray and cook for 40–45 minutes or until golden brown and cooked through. Allow to stand for 30 minutes before serving. Serves 6–8.
cook’s tips
+ Lard is a common addition to pastry dough, as it has a higher melting point than butter so will help the pastry keep its shape when cooking. We’ve used a combination of butter and lard in our pastries to give a rich, sweet flavour and a nice crisp crust.
Find lard in the chilled section of the supermarket. + Make sure the butter, lard and water are very cold before using.
This will help prevent the fats from melting as you knead and roll the dough, resulting in a soft and flaky pastry. + A dash of vinegar added to the pastry mix helps to break down the gluten in the flour, resulting in a tender dough that’s easier to roll.
nectarine and raspberry pie
1 x quantity sweet pie pastry (see recipe, above left)
1kg small ripe nectarines, chopped 2 x 125g punnets fresh raspberries 2 teaspoons finely grated orange rind 1 cup (220g) caster (superfine) sugar 2 teaspoons vanilla extract ¼ cup (35g) arrowroot ¹⁄³ cup (40g) almond meal (ground almonds) 1 egg, lightly beaten 2 tablespoons raw sugar
Roll out each pastry disc between 2 sheets of lightly floured non-stick baking paper to 4mm thick. Using the top of an 18cm metal pie dish as a guide, cut out a circle, allowing a 1cm border. Using a 2cm round cutter, cut rounds from the pastry circle at 1cm intervals. Discard the smaller pastry circles, reserving the punctured pastry lid. Place on a baking tray lined with non-stick baking paper and refrigerate until required. Use the remaining sheet of pastry to line the pie dish, trimming any excess. Refrigerate for 30 minutes.
Preheat oven to 180°C (350°F). Place the nectarine, raspberries, orange rind, caster sugar, vanilla and arrowroot in a large bowl and mix to combine. Spread the almond meal in the base of the pastry case and top with the nectarine mixture. Brush the pastry rim with the egg, place the pastry lid on top and press the edges to seal, trimming any excess. Brush with the egg and sprinkle with the raw sugar. Place on a large baking tray and cook for 1 hour or until the pastry is golden brown and cooked through. Allow to stand for 30 minutes before serving. Serves 6–8.
RUSTIC STOOL FROM MITCHELL ROAD ANTIQUE & DESIGN CENTRE.
nectarine and raspberry pie
WOODEN BOX FROM MITCHELL ROAD ANTIQUE & DESIGN CENTRE.
fig and almond pies
peach, honey and vanilla pie
1 x quantity sweet pie pastry (see recipe, page 112)
1.2kg small ripe peaches, thinly sliced 2 tablespoons honey 1 cup (220g) caster (superfine) sugar 1 vanilla bean, split and seeds scraped ¼ cup (35g) arrowroot ¹⁄³ cup (40g) almond meal (ground almonds) 1 egg, lightly beaten 2 tablespoons raw sugar
Roll out 1 of the pastry discs between 2 sheets of lightly floured non-stick baking paper to 4mm thick and use to line an 18cm metal pie dish, trimming any excess. Refrigerate for 30 minutes. Roll out the remaining pastry disc between 2 sheets of lightly floured non-stick baking paper to 3mm thick and cut into 1.5cm-wide lengths. Twist the pastry lengths from each end and place on a large baking tray lined with non-stick baking paper and refrigerate until needed.
Preheat oven to 180°C (350°F). Place the peach, honey, caster sugar, vanilla bean and seeds, and arrowroot in a large bowl and mix to combine. Spread the almond meal in the base of the pastry case and top with the peach mixture. Starting in the centre of the pie, arrange the twisted pastry to create a spiral pattern, pressing to join each length of pastry. Brush with the egg and sprinkle with the raw sugar. Place on a large baking tray and cook for 45–50 minutes or until the pastry is golden brown and cooked through. Allow to stand for 30 minutes before serving. Serves 6–8.
blackberry and elderflower pie
1 x quantity sweet pie pastry (see recipe, page 112)
1kg fresh blackberries ¼ cup (60ml) elderflower cordial 1 cup (220g) caster (superfine) sugar ¹⁄³ cup (50g) arrowroot ½ cup (70g) unsalted pistachios, ground+ 1 egg, lightly beaten 2 tablespoons raw sugar store-bought vanilla ice-cream, to serve
Roll out each pastry disc between 2 sheets of lightly floured non-stick baking paper to 4mm thick. Use 1 pastry sheet to line an 18cm metal pie dish, trimming and reserving any excess. Refrigerate for 30 minutes. Place the pastry trimmings and remaining pastry sheet on a baking tray lined with non-stick baking paper and refrigerate until needed.
Preheat oven to 180°C (350°F). Place the blackberries, cordial, caster sugar and arrowroot in a large bowl and mix to combine. Spread the pistachio in the base of the pastry case and top with the blackberry mixture. Top with the pastry sheet and press the edges together to seal, trimming and reserving any excess. Refrigerate until needed.
Re-roll trimmings to a 2mm-thick, 8cm x 40cm rectangle. Cut into 6 x 1cm lengths, trimming rough edges. Plait 3 lengths and repeat with remaining lengths to form 2 plaits. Brush the pastry rim with egg and arrange the plaits around the rim, pinching the ends to seal. Using a small sharp knife, cut 3 slits in the centre of the pie. Brush the pastry with the egg and sprinkle with the raw sugar. Place on a large baking tray and cook for 55–60 minutes or until golden brown and cooked through. Allow to stand for 30 minutes before serving. Serve with ice-cream. Serves 6–8. + To grind the pistachios, place in a small food processor and pulse until it resembles almond meal.
Download ourenhancedappforiPadandAndroidto see how simple it is to make this lattice pastry top!
how to make: lattice crust
1. Onceyourpastryisrolledoutevenly,cutonesheetintoamix ofwideandthinstrips.Startingwithawidestrip,topyourpie with half the pastry strips, alternating between wide and thin.
2. Foldbackeveryotherwidepastrystripandneighbouringthin strip.Laydownonewidepastrystripandonethinstripinthe opposite direction, then fold the pastry back over the top.
3. Alternatethestripsyou’vefoldedbackandrepeattheprocess oflayingdownthepastrystripsintheoppositedirection and foldingbackovertocreate the woven lattice pattern.
cook’s tips
+ Forpastryperfection,becarefulnottooverworkyourmixtureor yourpastrywillbecometough;ensureyouallowittorestinthe fridgeasdirectedtopreventtoomuchshrinkageduringbaking. + Whencuttingpastrystripsforyourlattice,tryusinga metal ruler toensureyougetneat,cleanandevencuts. + It’simportanttoplacethepiedishonalarge baking tray in case thefillingbubblesoverwhilecooking. + Ifthepastrybecomestoodarkasthe pie is cooking, loosely cover the edges with aluminium foil.
BUTTERCUP PIE BOX FROM MITCHELL ROAD ANTIQUE & DESIGN CENTRE.
apricot lattice pie
fig and almond pies
1 xquantitylargesweetpiepastry(see recipe, below)
16 figs(1.2kg),cutintowedges ¼cup(60ml)lemonjuice 1½cups(330g)caster(superfine)sugar 1 vanillabean,splitandseedsscraped ¹⁄³ cup(40g)almondmeal(ground almonds) ½cup(40g)flakedalmonds 1egg,lightlybeaten 2 tablespoons raw sugar
Rollouteachpastrydiscbetween2sheetsoflightlyfloured non-stickbakingpaperto3mmthick.Cut2x16cmcirclesout ofeachpastrysheet,reservingthetrimmings,andusetoline 4x9cmmetalpiedishes.Refrigeratefor30minutes.Re-roll thetrimmingsto3mmthick.Usinga4cmheartcutter,cutout 56hearts,re-rollingthepastryasneeded.Placeonabakingtray linedwithnon-stickbakingpaperandrefrigerateuntilrequired.
Whilethepastryischilling,placethefig,lemonjuice,caster sugarandvanillabeanandseedsinalargesaucepanover highheat.Bringtotheboilandcook,stirringfrequently, for16–18minutesoruntilthickened.Strain,reservingthe syrupanddiscardingthevanillabean.Refrigerate the fig mixtureandsyrup,separately,untilcool.
Preheatovento180°C(350°F).Dividethealmondmeal betweenthebasesofthepastrycasesandtopwiththefig mixture.Spoon1tablespoonofthereservedfigsyrupintoeach caseandtopwiththeflakedalmonds.Brusheachpastryrim withtheegg,topeachwiththepastryhearts,overlappingand trimminganyexcess.Brushwiththeeggandsprinklewiththe rawsugar.Placeonbakingtraysandcookfor25–30minutesor untilgoldenbrownandcooked through. Stand for 10 minutes before serving. Makes 4.
apricot lattice pie
1 xquantitylargesweetpiepastry(see recipe, below)
1kg ripeapricots,chopped 1½cups(330g)caster(superfine) sugar 2teaspoonsvanillaextract ¹⁄³ cup(50g)arrowroot ½cup(60g)cashewmeal(ground cashews)+ 1egg,lightlybeaten 2 tablespoons raw sugar
Rollout1ofthepastrydiscsbetween2sheetsoflightly flourednon-stickbakingpaperto4mmthickandusetoline an18cmmetalpiedish.Refrigeratefor30minutes.Rollout theremainingpastrydiscbetween2sheetsoflightlyfloured non-stickbakingpapertoa3mm-thick,40cmx40cmsquare. Cutthepastryinto10x3cm-widelengthsand8x1cm-wide lengths.Placeonbakingtrayslinedwith non-stick baking paperandrefrigerateuntilneeded.
Preheatovento180°C(350°F).Placetheapricot,castersugar, vanillaandarrowrootinalargebowlandmixwelltocombine. Spreadthecashewmealinthebaseofthepastrycaseandtop withtheapricotmixture.Usethepastrystripstocreatea latticepattern(see howtomake, page118).Presstheedgesto seal,trimminganyexcesspastry.Brushthepastrywiththeegg andsprinklewiththerawsugar.Placeonalargebakingtray andcookfor60–65minutesoruntilgoldenbrownandcooked through.Standfor30minutesbeforeserving.Serves6–8. + Cashew meal is available in the baking or nut aisle of the supermarket.
large sweet pie pastry
4½ cups(675g)plain(all-purpose)flour ½cup(110g)caster(superfine)sugar 1½teaspoonsseasaltflakes 185gcoldunsaltedbutter,chopped
115g coldlard,chopped(see cook’stips, page 112)
1½tablespoonsapplecidervinegar ¾ cup (180ml) iced water
To makethepastry,placetheflour,sugarandsaltinalarge bowlandmixtocombine.Addthebutterandlardand,using yourfingertips,rubintotheflourmixtureuntilitresembles finebreadcrumbs.Addthevinegarandwaterand,usinga butterknife,bringthemixturetogethertoformaroughdough. Lightlykneadtobringthedoughtogether,shapeinto2discs andwrapeachinplasticwrap.Refrigerate for 30 minutes or until firm. Makes 1 quantity.
Wrapupyour workofart withacoupleoflinenteatowels tomakea sweetparcel
ready for gifting, or just eating!
fillingsenclosedinacrispcrust,they’reeasy totransport–justpoptheminyour bicycle basket andpedaltoyourfavouritegrassy spot fora blissful day in the dappled sun.
Aboveleft: Elitecakeserver,$12.95,fromWheel&Barrow. Above: Mixtebicycleinnavy,from$399,wickerbasket,$24, andrearwoodenboxindarkwalnut,$99,fromPapillionaire Bicycles.AmosTurkishtowelinindigoandnatural, $49.95,fromPapaya,tiedonwithLekkerleatherstrapsfrom Chainsmith.Leatherbicyclewinerack,$49.95,fromCycleStyle. Left: AttachableLekkerwickerbasket,$79,fromChainsmith. Cyprus trug, $25, from The Lost and Found Department.
