Apple and Strawberry Pie

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With the addition of strawberries, this recipe is a spring-time twist on the classic apple pie. Fresh strawberries bring with them a lovely floral sweetness, pairing perfectly with the tart apples. The filling is spiced with cardamom, which very subtly, like a whisper almost, adds the needed depth of flavour. And of course, this pie is best served warm with a generous scoop of vanilla ice cream.

Ingredients:

For the crust:
  1. 200 g flour
  2. 25 g sugar
  3. 100 g butter
  4. ¼ teaspoon baking powder
  5. 2-3 tablespoons ice water
For the filling:
  1. 200 g apples (cored and diced)
  2. 150 g strawberries
  3. 1 teaspoon lemon juice
  4. 40 g brown sugar
  5. ½ teaspoon cinnamon
  6. ¼ teaspoon cardamom
  7. ½ teaspoon vanilla extract

Method:

  1. Preheat the oven to 180°C. Use a 8 inch loose bottom pie tin for this recipe.
  2. Sieve the flour, baking powder and sugar.
  3. Rub the butter into the flour mixture until it looks like breadcrumbs. Leave in some pea-sized bits of butter (this results in a flakier crust).
  4. Add 1-2 tablespoons of ice water water and bring together. Do not knead.
  5. Cover in plastic wrap and chill in the fridge for 30 minutes.
  6. Put the diced apples and strawberries in a mixing bowl and mix in with the sugar, lemon juice, cinnamon, cardamom and vanilla.
  7. Roll out the dough into two 1/8″ circles. Make one bigger than the other.
  8. Place the bigger one in the pie tin.
  9. Coat the bottom with some egg wash and add in the filling.
  10. Take the smaller circle and cut out strips. Use these to create a lattice pattern on top of the pie. Brush the top with some egg wash. Sprinkle some brown sugar on top.
  11. Bake at 180°C for 45-50 minutes or until the crust is golden-brown.

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Mixed Berry Cake

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Berries make me happy. And baking with berries, even happier. I could put them (and eat them) in pretty much anything – ice cream, tarts, sorbets…but this cake wins it for me. It’s a cake, so simple, it far exceeds delicious. Lightly fragranced with vanilla and cinnamon, it lets the berries shine. As the berries bake, they release little bursts of tartness in little crevices of the cake, which creates a medley of flavours that sing of summer.

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Ingredients:

  1. 85 g unsalted butter
  2. 180 g flour
  3. 1 ½ teaspoons baking powder
  4. ½ teaspoon cinnamon
  5. ½ teaspoon salt
  6. 170 g sugar
  7. 1 egg
  8. ½ cup milk
  9. 1 teaspoon vanilla extract
  10. ½ cup assorted berries

Method:

  1. Preheat the oven to 180°C and line a 9-inch tin with baking paper.
  2. In a large bowl, sieve the flour, baking powder and salt.
  3. In a separate bowl, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix well. Slowly add in the milk, whisking continuously.
  4. Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
  5. Transfer the batter into the prepared tin.
  6. Coat the berries in a little bit of flour and arrange on top of the batter.
  7. Bake in the oven at 180°C for 10 minutes, and then lower the temperature to 150°C and bake for another 30-35 minutes.

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Strawberry and Blueberry Tart

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This pie is the quintessence of summer with lots and lots of strawberries and blueberries. It’s a simple, no-fuss pie is hinted with vanilla and packed with plump, fresh berries, so each bite bursts with juicy goodness. These beautiful, soft and subtle flavours seamlessly unite to create a flavour combination that is perfect in every little way.

Ingredients:

For the crust:
  1. 100 g flour
  2. 12 g sugar
  3. 50 g butter
  4. 1/8 teaspoon baking powder
For the filling:
  1. 5 egg yolks
  2. ½ cup of sugar
  3. ½ tablespoons cornstarch
  4. ½ teaspoon vanilla extract
  5. 1 ½ cups scalded milk (just below boiling point)
  6. zest of 1 large orange
  7. 1 teaspoon unsalted butter
  8. strawberries (halved) and blueberries (or any berries of your choice)

Method:

  1. Sieve the flour, baking powder and sugar.
  2. Rub the butter into the flour mixture until it looks like breadcrumbs.
  3. Add 1-2 tablespoons of cold water and bring together. Do not knead.
  4. Cover in plastic wrap and chill in the fridge for 30 minutes.
  5. Bake at 180°C in a pre-heated oven for 45-50 minutes.
  6. In a large bowl whisk together the egg yolks and sugar until thick and pale. Add the cornstarch and whisk to combine.
  7. Slowly add in the milk and whisk to combine. Pour this batter into a  saucepan and cook on low heat whisking constantly until the cream thickens. Once this mixture has thickened turn the heat off and add the orange zest and butter.
  8. Pour the custard into a bowl and place a piece of plastic wrap directly on the custard and refrigerate until cold.
  9. Once the tart shell is cooked and cooled, fill it with the custard. Arrange the strawberries and blueberries on top.

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