3 July 2017

STRAWBERRY, CHERRY AND BRANDY SUMMER PIE


 As I took the first bite of this warm, flaky pie my brain auto tuned to Nancy Sinatra's song summer wine and I went all like 
" strawberries, cherries an angel's kiss in spring. My summer wine is really made from all these things".

 I guess this Pie was our sunshine on that particular rainy day. The monsoons have now set in and I am all in the mood for baked sugary goodness. Pies in particular, especially with loads of stone fruits around. I hope you enjoy making this pie as much as I did.
Happy Baking Ya'll!!!






         STRAWBERRY AND CHERRY FILLING

                   INGREDIENTS

     
  • 1 cup pitted cherries
  • 1/2 cup strawberries cut into halves
  • 1/3rd cup granulated sugar
  • 60 ml Brandy (optional)
  • 1 teaspoon corn starch
  • 1/4 cup water

                METHOD

  • In a heavy bottom sauce pan on medium heat, add strawberries, cherries, sugar,water and corn starch.
  • Continue cooking until it starts to bubble and thicken and all the sugar is melted. This will take around 10-12 minutes.
  • Now add 60ml Brandy, stir the mixture for a minute and take it off the heat.
  • Let it cool before transferring it into a glass jar.

     VEGETERIAN EGGWASH

                 INGREDIENTS

  • 2 tablespoon milk
  • 1/2 teaspoon sugar
  • 1 tablespoon butter
  • 1/4 teaspoon vanilla extract

                    METHOD

  • Combine all the ingredients and heat it in the microwave for a minute until the butter has melted.

            SUMMER PIE

         INGREDIENTS

   ( makes a whole medium sized pie)

  • 1 cup  + 1/4th cup flour 
  • 1/4th cup cold butter cut into cubes
  • 1 tablespoon sugar
  • 2-3 tablespoon cold water
  • 1/8th salt teaspoon
  • 1/4th teaspoon baking powder

        METHOD

  • In a large bowl combine all the dry ingredients except the extra 1/4 cup of flour.
  • Add the butter and start to work the dough, slowly add cold water as you go until the dough starts to come together. Kneed it slightly and wrap it in saran wrap and let it chill in the refrigerator  for a good 30 minutes.
  • Take the pie dough out of the fridge and hit it with a rolling until it comes to a malleable state.
  • Now start rolling and dusting the dough with the extra flour, it must me at least an inch and a half more than the pie tin on each side.
  • Now slowly place the rolled dough over the pie an and press it in gently, cut the excess dough with the help of a pair of scissors. With the help of a fork make tiny holes in the pie, to avoid puffing up.
  • Pre- heat the oven to 190' C
  • Now place the pie tin in the refrigerator for 10 minutes before baking it.
  • Make sure you place baking weights or a cup of rice on some baking paper over the pie tin to avoid puffing up of the base.
  • Place the pie tin in the centre most slot of you oven and bake it for 15-17 minutes.
  • While it bakes cut out your lattice strips, depending on what pattern you want to bake.
  • Now take out the pie weights and add the the filling and lay the lattice over the filling and tuck in the sides.
  • Brush the pie with egg wash and sprinkle sugar on it.
  • Put the pie back in at 175'C and bake it for 20-25 minutes more until the crust turns golden brown. 
  • Let the pie cool for a bit, before you dig in. Make sure you've got Ice cream around while your at it.

No comments:

Post a Comment