South Australian Strawberry Pie
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
58
Spice
59
Sweetness
45
Sourness
37
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
450 g
Beef (suet, chopped)1360 g
Raisin1360 g
Granny Smith Apple (chopped)1360 g
Currants1360 g
Brown Sugar1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 tsp
Ground Cinnamon1 tsp
Ground Coriander1 tsp
Ground Ginger5 cup
Brandy4 cups
Flour (sifted)1 tbsp
Sugar (superfine)1 tsp
Salt1 cups
Whipped Heavy Cream1 cups
Strawberry (whole, hulled)Directions:
1
Mincemeat: Make at least one month ahead
2
Mix together first 15 ingredients
3
Pack in sterile canning jars, pour in brandy, and seal according to jar manufacturer's instructions
4
Pastry: Place flour in medium bowl
5
Make well in center of flour and add butter, 1 egg yolk, sugar, salt and 2 tablespoons of the water to the well
6
With fingertips, mix only these "well" ingredients together, then begin to work in the surrounding flour, adding ice water as needed
7
Once combined, knead several times and place pastry on a plate
8
Chill in the refrigerator for an hour or so
9
Preheat oven to 400 degrees
10
Cut pastry in half
11
Roll 1 half to fit a 10-inch pie pan
12
Prick all over with a fork
13
Cut parchment paper to fit inside pastry shell
14
Cover parchment evenly with dried beans or pie weights
15
Bake for 15 minutes
16
Remove paper and weights
17
Allow pastry to cool
18
Meanwhile, roll out the other pastry half so it is big enough to cover the pie
19
Fill the cooled pastry crust with mincemeat
20
Cover with unbaked pastry, crimp edges, glaze with the remaining egg yolk, and poke hole in center
21
Bake for 30 minutes until golden brown
22
Remove pie from oven and cool
23
Before serving, cover with whipped cream and then strawberries
24
Sprinkle strawberries with black pepper to enhance their sweetness