South Australian Strawberry Pie

Recipe Ingredients

		Mincemeat
1/2 lb	227g / 8oz	Beef suet - chopped
3/4 lb	340g / 11oz	Raisins
1/2 lb	227g / 8oz	Sultanas (golden raisins)
3/4 lb	340g / 11oz	Granny Smith apples - chopped
3/4 lb	340g / 11oz	Currants
3/4 lb	340g / 11oz	Brown sugar
1/4 lb	113g / 4oz	Blanched almonds - chopped
1/2 lb	227g / 8oz	Combined lemon and orange peel - chopped
2		Lemons - grated and juiced
		Pulp of 1 vanilla bean
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground ginger
5/8 cup	148ml	Brandy
		Pastry
4		Cups flour - sifted
1 1/2		Cups cold unsalted butter - cut small pieces
2		Egg yolks
1		Tablespoon superfine sugar
1/2		Teaspoon salt
8		Tablespoons ice water
1/4		Cup whipped heavy cream
1/4		Cup whole hulled strawberries
		Freshly-ground black pepper - to garnish

Recipe Instructions

Mincemeat: Make at least one month ahead. Mix together first 15 ingredients. Pack in sterile canning jars, pour in brandy, and seal according to jar manufacturer's instructions.

Pastry: Place flour in medium bowl. Make well in center of flour and add butter, 1 egg yolk, sugar, salt and 2 tablespoons of the water to the well. With fingertips, mix only these "well" ingredients together, then begin to work in the surrounding flour, adding ice water as needed. Once combined, knead several times and place pastry on a plate. Chill in the refrigerator for an hour or so.

Preheat oven to 400 degrees. Cut pastry in half. Roll 1 half to fit a 10-inch pie pan. Prick all over with a fork. Cut parchment paper to fit inside pastry shell. Cover parchment evenly with dried beans or pie weights. Bake for 15 minutes. Remove paper and weights. Allow pastry to cool.

Meanwhile, roll out the other pastry half so it is big enough to cover the pie. Fill the cooled pastry crust with mincemeat. Cover with unbaked pastry, crimp edges, glaze with the remaining egg yolk, and poke hole in center. Bake for 30 minutes until golden brown.

Remove pie from oven and cool. Before serving, cover with whipped cream and then strawberries. Sprinkle strawberries with black pepper to enhance their sweetness.

This recipe yields 8 to 10 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0098) - from the - TV FOOD NETWORK

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