Recipe | Rhubarb, strawberry and apple lattice pie
| Thank you Gourmet Traveller for the existence of this magnificent pie |
As a scroll through Instagram I often see beautiful photographs of home made pies and for a while now I have wanted to join this pie making club so you can imagine my excitement when I laid eyes on Gourmet Traveller's current issue with this pie on the cover. The lattice part of the pie was definitely a learning experience for me and is something I will need to work on! We made our own pastry but if you have access to good quality short crust pastry that would be just as good as it what the original recipe uses.
This pie is different from other fruit pies I have eaten in that it has almond meal through the filling and a delicious hint of citrus. The almond meal soaks up the delicious juices from the fruit and adds a nice nutty flavour. I also found that it help the pie keep its shape when serving it. The recipe includes a syrup that is made from the juices of the fruit and has a great hint of cinnamon and takes on the beautiful bright red colour of rhubarb.
This pie served 12 people and everyone loved it (or so they told me…). Definitely something I would make again - you could change the fruit for whatever is in season. Would be a great thing to make for Christmas lunch with cherries which are in season then (if you are in Australia!).
Prep time 15 mins (if using bought pastry)
Cook time 2 hours
435 gm vanilla bean short crust pastry (Careme Sweet Pastry is really good)
1 egg, lightly beaten with 1 tbsp milk
2 tbsp demerara sugar
Vanilla ice-cream, to serve
1 kg rhubarb (about two bunches), washed and cut unto 3cm pieces (see note)
500 gm strawberries (2 punnets), hulled and some halved, some kept whole
2 cups castor sugar (I only used 11/2 cups)
Juice and finely grated rind of 1 orange
Juice of 1 lemon
2 cinnamon quills
150 gm almond meal
For rhubarb and strawberry compote, toss rhubarb and strawberries with sugar in a bowl and stand to soften and release their juices (20 - 25 minutes).
Place in a saucepan, add juices, rind and cinnamon, and simmer over medium heat, stirring occasionally, until almost tender (6 - 8 minutes). Set aside to soften (5 minutes).
Strain liquid into a clean saucepan and return cinnamon quills.
Transfer fruit to a large bowl then gently stir in almond meal and set aside.
Bring fruit cooking liquid to the boil and cook until reduced to a thick syrup (20 - 25 minutes).
Meanwhile, preheat oven to 180C. Place pastry on a sheet of baking paper and trim edges to fit a 25cm (4 cup) pie tin with edges overhanging, and line the tin.
Cut remaining pastry into 1.5cm-wide strips and refrigerate to firm slightly.
Pour fruit into pastry case, brush edges with egg wash and arrange pastry strips on top in a lattice pattern (see video link). Trim edge, brush top with egg wash, scatter with demerara sugar and bake until golden (50 minutes to 1 hour, cover edges with foil if pastry browns too quickly).
Serve pie with vanilla ice cream drizzled with warm rhubarb-cinnamon syrup.
NOTE I used about 700g rhubarb and 300g granny smith apples just because I didn't have enough rhubarb
VIDEO Food52 posted this video on Instagram a few weeks ago showing how to construct the lattice top - I found it really helpful and may have watched it a minimum of 20 times whilst putting mine together…
| Recipe from Gourmet Traveller August 2015 issue |