STRAWBERRY & RASPBERRY PIE

PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 8

¾ cup (110g) plain flour

¾ cup (90g) rye flour

½ cup (60g) almond meal

175g chilled butter, chopped coarsely ½ cup (110g) raw caster sugar 3 teaspoons crushed dried pink

peppercorns

1 egg, beaten lightly

1 teaspoon iced water, approximately 500g small strawberries

250g raspberries

1 egg, extra, beaten lightly 2 teaspoons raw caster sugar, extra 125g raspberries, extra 1 Sift plain and rye flours into a large bowl; stir in half the almond meal. Rub in butter until mixture is crumbly; stir in ⅓ cup of the sugar and 2 teaspoons of the peppercorns. Add egg and enough of the iced water to make ingredients just come together. Knead dough gently on a lightly floured surface until smooth. Enclose in plastic wrap; refrigerate for 1 hour.

2 Preheat oven to 200°C/180°C fan; place a large oven tray in the oven while preheating.

3 Roll dough between sheets of baking paper into a 30cm round. Sprinkle pastry with remaining almond meal, leaving a 4cm border.

4 Combine strawberries, raspberries and remaining sugar in a medium bowl. Pile fruit on almond meal on pastry. Fold pastry edge over filling, pleating and pinching to create a rustic edge. Brush pastry edge with extra egg; sprinkle with the extra sugar and remaining peppercorns.

5 Slide pie, on baking paper, onto preheated tray. Bake for 35 minutes or until pastry is browned. Cover loosely with foil if pastry is over-browning before it is crisp.

6 Serve pie topped with extra raspberries.

SERVING SUGGESTION

Serve with the raspberry ripple yoghurt mixture from Raspberry Ripple Yoghurt Pops (recipe at right).