Midsummer Pie Recipe
Midsummer Pie Recipe with Strawberries, Raspberries, Redcurrants, Sugar, Shortcrust Pastry, Egg and Sugar
INGREDIENTS
2 lb (900g) Mixture of Strawberries, Raspberries & Redcurrants
6-8 oz Sugar
8 oz Shortcrust Pastry (for recipe click here)
1 Egg White
Granulated Sugar
METHOD
Heat the oven to Mark 6 or 425F or 220C and have ready a 2 pint (1 litre) pie dish. Prepare the fruit, put half into the pie dish, sprinkle with the sugar and add the remaining fruit and 2-3 tablespoons water.
Roll out the pastry to fit the top of the pie dish, damp the rim of the dish with cold water, carefully lay the pastry in position. Press the edge well down. Trim the edge with a sharp knife, decorate the edge. Brush the pie with egg white and sprinkle with granulated sugar. Make two slits in the top to allow the steam to escape during baking.
Bake in the middle of the oven for about 40 minutes. Serve hot or cold with custard or whipped cream.
Based on the Midsummer Pie Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).