Strawberry & Apple Deep Dish Pie
A decadent fruit pie topped with crunchy hazelnuts.
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INGREDIENTS
- 2 apples, roughly chopped
- 450g strawberries, halved
- 1/3 cup demerara sugar
- 2 tsp corn flour
- 1 sheet puff pastry
- ½ cup strawberry jam
- 1 egg
- ¼ cup hazelnuts, roasted (optional)
For the frosting:
- ½ cup mascarpone, room temp
- ½ cup white chocolate, melted
METHOD
Preheat the oven to 180 degrees Celsius. Place the strawberries, apple, sugar and corn flour in a greased Le Creuset Signature Round Casserole and mix well.
Roll out the sheet of pastry and cover with a generous layer of strawberry jam. Roll the left side and right side toward each other on the long end. Then cut into 2cm thick pieces.
Place the pastry on its side, squeezing the thin edge slightly to form a heart shape and place on top of the fruit mixture.
Mix the egg with a little water and brush the egg over the pastry.
Bake for 20-25mins until the pastry is golden and the fruit is bubbling.
While the pie bakes, mix the melted chocolate with the mascarpone.
Serve the pie topped with the frosting and sprinkle over some chopped hazelnuts.
Image and recipe by Claire Joy Cooks
