Comfort Food: Simple and Rustic Strawberry and Almond Pie

Now the cooler weather is upon us, it's time to dig out the slow cooker, rumble through the casserole, stew and soup recipes and dream about puddings.

I was inspired to make this by watching Economy Gastronomy which basically is two chefs in the UK go and help a family who waste money on groceries.  They show them how to meal plan and make some 'tumble-down' recipes (i.e. base recipes that can be adapted to make others).  It's a great show, right up my alley.

They made a version of this pie - and I couldn't find a recipe, so I just made it up!  (as you do, right?)

Good news is you don't need to make it look pretty.  It will look and taste good no matter what.  It's yummy hot or cold. The pastry isn't too overwhelming and the filling is crunchy on the outside and sweet and smooth inside.  You swear it had taken a lot longer to make than it does!  A great dessert on a cold night, impressed my hubby - he's quite a critic of a winter dessert having grown up the grandson of a bavarian professional baker!

I will definitely make this again!


Ingredients:
Pastry
125gr cold butter
125gr caster sugar
1/2 cup plain flour
1/4 cup self raising flour
1/4 cup custard powder

Filling
1/2 cup strawberry jam (or any jam you fancy!)
125g almond meal
100g cold butter
100g caster sugar


Method:
In a food processor, prepare your pastry - pour all ingredients and pulse until it makes a wet sand-like texture.  Empty into ziplock bag and allow to chill for 20 minutes in the refrigerator.

Clean out your food processor and then fill with almond meal, butter and sugar.  Pulse this until also makes a wet-sand like texture.  Pour into a ziplock bag and refrigerate whilst you prepare the pastry.

Preheat oven to 160 degrees c

Take pastry out of the fridge and allow for it to soften a little - 5 minutes or so.

Spray a round cake bin (or any baking tray if you don't have one!)

Between 2 pieces of greaseproof/baking paper, place your pastry in the middle and roll out between the paper until about 3-4mm thickness

Take off top layer of paper and up-end onto your baking tin/tray

Push down and pull up the ends and mould into a little pool-type shape.  Pour your jam and spread evenly along the base.   Crumble the almond mixture and then close in the sides.

Brush with egg wash or milk if you wish, and pop in the oven for 35-45 minutes, until browned on top.

Allow to cool for about 10 minutes and then dust with icing sugar.

Serve with cream or icecream, or just by itself, it's yummy and moist!

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