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Strawberry & Rosemary Pie

Filed in: sweet

Sweet and jammy strawberries kissed with a hint of rosemary topped into a flaky, buttery and subtly sweet crust are what make this pie special. Served with a healthy dose of double cream and a side of tea. 

Strawberry and Rosemary Pie | Anisa Sabet | The Macadames-32-2

Recipe for Strawberry and Rosemary Pie by Anisa Sabet for The Macadames. 

Can you believe this is the first time ever I have made pie dough from scratch? It’s actually so easy, I don’t know why I have been so intimidated in the past. I used the recipe for simple pastry from Call Me Cupcake and took my filling notes from The Kitchen McCabe. Both blogs are exceptional baking and cooking blogs who I often draw inspiration from.

I decided to fill my first pie with a jammy strawberries with a hint of rosemary. I love the fragrant and earthy flavour rosemary gives recipes and it also grows like a weed in my backyard, so that’s a bonus. My first attempt was a massive fail, the pastry got totally burnt as I set the oven on fan-forced and 200°C for 10 minutes, then 175°C for the rest which I think was way too hot. I did manage to salvage the filling (topped it up with a bit more strawberries) and then pureed the non-burnt pastry with some of the filling as a treat for my daughter. She absolutely loved it and I was relieved there was virtually no wastage. The second time around I put the oven at non fan-forced and 180°C for the entire baking and this seemed to do the trick. I am actually still learning about oven temperatures and am always getting it wrong. Do you have the same problem?

Notwithstanding, pastry is actually so easy to make, I did mine in a stand mixer but you could do it in a food processor or by hand if you so wish. I topped mine with a simple lattice pattern as being my first pie, I didn’t want to get too fancy with the decorating but you might want to be a bit more adventurous than me. The baked result is really lovely, the right amount of flaky and puffy, suuuuuper buttery and just that little bit sweet.

The tapioca and coffee sugar (large granulated raw sugar) thicken the liquid the strawberries release when baking, creating a really jammy and delicious filling. If you don’t like strawberries on their own, try adding raspberries or blackberries in too.

What’s your favourite pie filling? I would love some suggestions on what to make next.

P.s sorry I took around 150 photos of this recipe, so there are LOTS of photos. It was a tough slog reducing them to these 28.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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Recipe adapted from here and here.

What you need:

  • Pie dish
  • Stand mixer with large mixing bowl
  • Large mixing bowl
  • Rolling pin

Ingredients (makes 1 pie):

For the pie dish:

  • Butter + white sugar

For the crust: 

  • 2 & 1/2 cup + 2 tablespoons (375 g) plain flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 200g cold butter, chopped into cubes
  • 5-7 tablespoons ice water
  • 2 teaspoon lemon juice
  • 1 egg

For the filling: 

  • 4 cups fresh strawberries, quartered
  • 1 cup coffee sugar (or raw sugar)
  • 1/2 teaspoon finely processed rosemary
  • Juice from half a large lemon
  • 6 tablespoons tapioca starch
  • For brushing: 1 egg, lightly beaten

Method:

1. Preheat oven to 180°C non fan forced. Grease your pie dish with butter and sprinkle over some white sugar. Toss the dry ingredients in your mixing bowl. Add in the butter and mix on a low speed until a consistency like breadcrumbs is formed. You might need to get in there right at the end with your hands to ensure there are no large chunks of butter.

2. Add the ice water and mix on a medium speed until the dough pulls together, then add the lemon juice and egg. Mix until combined then use your hands to form a ball, cover with glad wrap and pop into the fridge to chill for 30 minutes.

3. Meanwhile, toss together the filling ingredients in the other large mixing bowl and allow to macerate.

4. On a lightly floured surface, roll out 2/3 of the dough to form the base. Press the base into the pie dish, cutting off any extra edges. Cover with glad wrap and put in the fridge. Roll out the top and cut into your desired pattern. Spoon the filling into the base just before topping the base and glueing any sides with egg. Brush some egg over the top of the pastry, sprinkle some coffee or raw sugar and pop into the oven to bake for 50 minutes. Check it at around 40 minutes to ensure the edges don’t over-brown.

5. Allow to fully cool and serve at room temperature with double cream.

Storage: Pie will keep in an airtight container in the fridge for up to a week.

Bon appétit!

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For another similar recipe, try my three berry mascarpone and hazelnut tartlets.

Three Berry, Mascarpone and Hazelnut Tartlets | Anisa Sabet | The Macadames-34

Or my caramelised banana crumble.

Caramelised Banana With Pecan Praline Crumble | Anisa Sabet | The Macadames-10

Anisa xx

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