An Apple Strawberry Pie using only 4 store-cupboard ingredients. Tangy but sweet and perfect comfort food. Quick and easy to prepare, it’s great when you need to make a speedy dessert or are making do with ingredients to hand. Can be made with gluten free or wheat pastry. Also easy to make vegan, dairy free and refined sugar free.
385g1 tin sliced apples eg Granny Smiths – drained (or 3 to 4 fresh apples, peeled, cored & sliced)
8approxfrozen (or fresh) strawberries (trimmed and de-hulled if fresh)
2 to 3tbspcoconut sugar/brown sugar/caster sugarto taste
400gpack ready-to-roll gluten free pastryor non-GF pastry if diet allows
milk of choice to glaze - dairy free if needed
Prepare the Fruit
Put the strawberries and apples in a large saucepan with a couple of tablespoons of sugar. Bring to a simmer over a medium heat, stirring. Simmer, stirring frequently until the fruit has softened and the liquid has reduced, so that you have a juicy, but thick, chunky compote. Set aside to cool completely.
Prepare the Pastry
Take a pie dish and your ready-to-roll pastry and carefully roll (as per manufacturer's instructions) to a depth of about half a centimetre. (If gluten free, it helps to dust with tapioca flour and roll on dusted clingfilm or baking paper).
Carefully line the base of the pie dish with rolled pastry and trim the edges, leaving a ‘lip’ to stick the pastry top. Set aside the off-cuts and wrap in clingfilm until ready to fill the pie.
Fill the pie with your (completely cold) prepared fruit and spread to even the top.
Bring the remaining pastry together and re-roll. Use a medium-sized cutter to cut pastry shapes. (Alternatively, you can cut into strips to criss-cross, or cover completely with one pastry piece - remember to put a couple of small slits to let out steam).
Using a pastry brush and a little water, moisten the pastry edges and carefully stick the shapes round the edge of the pie (pastry to pastry) and gradually work your way round and into the centre of the pie with each additional shape, to cover the top (there may be gaps between pastry shapes). Once complete, place in the fridge to chill for about 30 minutes.
Pre-heat the oven to 200 C/400 F/Gas 6.
Glaze the raw pastry top with a little milk and bake for about 30 minutes. If the top starts to brown too quickly, turn down the oven a little, or cover with a piece of foil.
Remove from the oven and sprinkle with a little extra sugar (optional) for decoration. Eat warm or cold with a drizzle of coconut cream or some ice cream.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.This pie can of course be made with home-made pastry and fresh fruit if available or preferred. It can also be made with both gluten free and wheat pastry.