STRAWBERRY & RHUBARB PIE

SERVES 8

500g strawberries, hulled 2 bunches rhubarb, cut into 2cm pieces 1 apple, peeled, grated Finely grated zest of 1/2 a lemon 2 tbs balsamic vinegar

1/4 tsp Angostura Bitters (optional) 1 cup (250g) firmly packed brown sugar 70g cornflour 1 egg, lightly beaten 2 tbs demerara sugar

PASTRY

2 cups (300g) plain flour, plus extra to dust 80g fine polenta 180g cold unsalted butter, chopped 25g caster sugar

For the pastry, place all ingredients in a bowl with a pinch of salt. Rub in butter until mixture resembles fine breadcrumbs. Add 1/2 cup (125ml) iced water and stir to combine. Gently knead to form a dough. Divide dough into 2 pieces, one slightly larger than the other. Enclose in plastic wrap and chill for 2 hours.

Roll out the larger piece of dough on a lightly floured work surface to 3mm thick. Use to line a 22cm pie dish, then chill for 30 minutes.

Preheat oven to 200°C. Combine fruit, lemon zest, balsamic, bitters, if using, brown sugar and 1 tsp freshly cracked black pepper in a bowl. Add cornflour and toss to coat. Spoon filling into pastry case.

Roll out remaining dough on a lightly floured work surface to 3mm thick. Cut several small holes in pastry lid with a 2cm pastry cutter and place over filling. Press edges together and trim excess to leave a 2cm border. Fold border into dish. Brush with egg and sprinkle with demerara sugar.

Bake for 40 minutes, then reduce oven to 180°C and bake for a further 20 minutes or until golden and bubbling. Set aside at room temperature to rest before serving.