Strawberry & Rhubarb Skillet Pie
Make the most of this season's fruit haul and impress your friends and family at the same time with this simple, but beautiful spring time dessert!
400g all purpose flour
1.5 tsp cinnamon
1 tbsp brown sugar
Measure out the flour, cinnamon and sugar into your food processor.
Cube the cold butter and add to the mix and pulse until it resemble breadcrumbs.
Then slowly pulse in the water until it begins to come together.
Pour out onto a lightly floured surface and bring together into a smooth ball.
Chill in the fridge for at least half an hour before rolling out.
400g / 1lb strawberries
200g / 1/2lb rhubarb
1/2 lemon, juiced
1.5 tsp cinnamon
2 tbsp maple syrup
1 tbsp corn flour
Preheat the oven to 380F, and lightly dust your 10" skillet or tart pan with flour.
Halve the strawberries and dice the rhubarb into 1/2 inch pieces.
Add the fruit to a bowl and mix in the lemon juice, cinnamon, maple syrup and corn flour.
Remove the chilled pastry from the fridge and cut in half.
Roll out one of the halves to a round larger than your skillet or pan.
Lay it in your pan and press into the sides, making sure there is a little excess that folds over the edges.
Prick the base with a fork and pour in the fruit mixture.
Roll out the other pastry half into a roughly 11in by 6in rectangle.
Cut the into long strips and weave over the top of the fruit, making sure there is a little overhang on each of the ends.
With a egg wash, brush underneath all the points where the strips meet the edge of the pie and then crimp using a fork the whole way round the edge.
Using a sharp knife, trim the edge of the pastry to the edge of the pan and brush the egg wash over the whole of the pastry top.
Bake in the preheated oven for 1 hour, and serve warm with a dollop of quality vanilla ice-cream.
Recipe from our Marketing Manager's food blog, The All Natural Cure.