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Strawberry and nectarine streusel pie


Description

Strawberry and nectarine streusel pie


Ingredients

Scale

Pie dough

  • 2 ½ cups (310g) Flour
  • Pinch of Salt
  • 2 tsp (8g) sugar
  • 2 sticks (226g) cold butter, cut into cubes
  • 1 cup (240ml) cold water
  • 1 cup ice
  • ¼ cup (60ml) Apple cider vinegar

Streusel

  • 5 Tbsp (75g) unsalted butter, diced
  • ½ cup (50g) brown sugar
  • ½ teaspoon salt
  • 1 tsp vanilla bean paste
  • ¾ cup plus 2 Tbsp (100g) all-purpose flour

Filling

  • 450g (1 lb) Strawberries, hulled and quartered
  • 450g (1 lb) ripe nectarines, pitted and cut into quarters
  • ½ cup (100g) raw sugar, plus more to sprinkle
  • ¼ c (35g) all-purpose flour

Egg wash

  • 1 egg whisked with 1 Tbsp water

Instructions

PIE DOUGH

  1. Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
  2. Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.

STREUSEL

  1. Add the diced butter to a small saucepan or skillet set over medium heat. Stir with a whisk or swirl the pan occasionally to ensure the butter is melting evenly. Once melted, the butter will sizzle, foam, and eventually start forming little golden bits on the bottom of the pan. Continue cooking and stirring regularly until the butter has taken on an amber color and nutty aroma. Take care not to burn the butter. Remove the pan from heat and pour the brown butter into a medium sized mixing bowl.
  2. Add the brown sugar, salt, and vanilla bean paste to the bowl and stir to combine. Add the flour and fold until large crumble clumps form and the flour is well incorporated. Set aside in the fridge while you prepare the pie.

FILLING AND ASSEMBLY

  1. On a lightly floured surface, roll one disc into a circle slightly larger than your pie dish. You want it to be approximately ⅛ inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Place in the fridge while you prepare the filling and lattice.
  2. Roll out the second disc of dough into a rough rectangle approximately ⅛ inch thick. Use a pastry cutter (I used a fluted one) to cut enough strips to use for a lattice - I made mine approx ¾ inch wide. 
  3. In a large bowl, toss the strawberries and nectarines together with the sugar and flour, until everything is well coated. Pour into the prepared pie dish. Top with the pastry strips, weaving into a lattice. Make sure to use the longer strips in the middle of the pie, and the shorter strips (I often cut a few strips in half) toward the edges. You want the lattice to overlap the edges of the pie pan slightly.
  4. Trim any overlapping pie dough and lattice strips so that they are flush with the edge of the pie dish. Carefully roll the edge of the pie dough back on itself slightly slightly, and crimp with your fingers.
  5. Rest the pie in the fridge for at least 30 minutes. 
  6. While the pie is resting in the fridge, preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. 
  7. Whisk together the egg and water in a small bowl. Brush the surface of the pie with the egg wash, and sprinkle liberally with turbinado / raw sugar. Take care not to get filling on the pastry. Sprinkle the streusel generously on the pie, concentrating it on the outer edges.
  8. Place the pie on the baking tray in the oven. Bake for 20 minutes, or until the pastry has begun to go golden brown. Move the pie and baking tray to the middle of the oven, and decrease the temperature to 375˚f / 190˚c. Bake the pie for a further 35 to 40 minutes, or until the pastry is deeply golden and the filling is bubbling. 
  9. Cool completely on a wire rack before serving.

Notes

Pie crust recipe from four and twenty blackbirds