Apple and strawberry jam pie

Apple and strawberry jam pie

By
From
The Pie Project
Serves
6
Photographer
Kirsten Jenkins

We photographed this pie outside on my parents’ concrete deck in the Blue Mountains, smack bang in the middle of a freezing winter. Nothing was more satisfying than finishing the shot and heading inside for a big spoonful of hot, jammy fruit and pastry. I love putting big chunks of white chocolate in pies as they create a delicious fudgy surprise when you come across them. This pie has no base, so is super-fast to make and perfect to whip up midweek. — Phoebe

Ingredients

Quantity Ingredient
435g frozen careme vanilla bean pastry, thawed, or other bought sweet shortcrust rolled to a thickness of 3 mm
600g apples, peeled, cored and sliced
1 vanilla bean, split lengthways and seeds scraped
75g caster sugar
80g soft brown sugar
40g unsalted butter
320g strawberry jam
125g strawberries, hulled
2 teaspoons cornflour
100g white chocolate, chopped
1 egg, lightly beaten
demerara sugar, for sprinkling

Method

  1. Preheat the oven to 180°C. Place the apples in a large frying pan with the vanilla pod and seeds, caster sugar, brown sugar and butter, and cook, stirring, for 25 minutes or until softened. Stir through the strawberry jam, strawberries and cornflour and set aside to cool.
  2. Place a 30 cm × 20 cm pie dish on a baking tray. Fold the white chocolate into the filling mixture, then pour into the dish. Cut five 4 cm wide strips of pastry and seven 1 cm wide strips and lay over the filling, alternating the size of the strips, to form a lattice top. Trim off any excess pastry and brush with the beaten egg and sprinkle with demerara sugar. Bake for 35 minutes or until golden and bubbling. Cool to room temperature, then serve.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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