Strawberry And Rhubarb Pie

Contrast the natural freshness of strawberries with tart rhubarb in this delicious spring-time pie.

The ingredient of Strawberry And Rhubarb Pie

• 1 bunch rhubarb trimmed roughly chopped see note
• 1 large granny smith apple peeled cored chopped
• 1 4 cup caster sugar
• 1 1 2 tbsp cornflour
• 250g strawberries hulled halved
• thick vanilla custard or ice cream to serve
• 1 1 2 cups plain flour
• 2 tbsp icing sugar mixture
• 125g unsalted butter chilled chopped
• 1 egg yolk
• 1 tbsp chilled water
• 2 3 cup plain flour
• 1 4 cup firmly packed brown sugar
• 75g butter chilled chopped
• 1 2 cup dry roasted hazelnuts chopped

The Instruction of strawberry and rhubarb pie

• make pastry 1 process flour sugar and butter until mixture resembles fine breadcrumbs add egg yolk and chilled water process until pastry just comes together adding more water if necessary turn onto a lightly floured surface knead until smooth shape into a 2cm thick disc wrap in plastic wrap refrigerate for 20 to 30 minutes or until firm enough to roll out
• roll out between 2 sheets baking paper until 4mm thick line base and side of a greased 6cm deep 20cm base springform pan with pastry trim excess pastry side should be about 3cm to 4cm high refrigerate covered for 30 minutes
• meanwhile place rhubarb apple and sugar in a saucepan over high heat bring to the boil reduce heat to medium low simmer for 4 to 5 minutes or until rhubarb softens
• place cornflour and 1 tablespoon cold water in a bowl blend until smooth add cornflour mixture and strawberries to pan stir to combine return to the boil cook stirring for 1 minute or until mixture thickens remove from heat cool
• preheat oven to 200u00b0c 180u00b0c fan forced place pan on a baking tray line pastry case with baking paper fill with ceramic pie weights or uncooked rice bake for 12 minutes remove paper and weights or rice bake for 7 minutes or until base is golden cool slightly
• meanwhile make crumble place flour sugar and butter in a bowl using fingers rub butter into flour until mixture resembles breadcrumbs stir in hazelnuts spoon strawberry mixture into pastry case top with crumble
• bake for 25 minutes or until golden cool for 20 minutes serve with custard or ice cream

Nutritions of Strawberry And Rhubarb Pie

fatContent: 538 945 calories
saturatedFatContent: 27 8 grams fat
carbohydrateContent: 14 4 grams saturated fat
sugarContent: 60 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 10 2 grams protein
sodiumContent: 81 milligrams cholesterol

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