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Recipe Detail Page
Strawberry, Raspberry & Toasted Coconut Crumble Pie
Summer 2015
Fans of strawberry rhubarb pie will also love this sweet-tart fruit combination. The sugary coconut in the crumble topping does make it brown quickly so you may want to cover loosely with foil for the last 10 minutes of baking. Serve with whipped cream or vanilla ice cream.
Makes 16 servings
Slab Pie Pastry for 1 slab pie crust (recipe follows)
FILLING
2 lbs (1 kg) strawberries, hulled and halved or quartered if large, about 7 cups (1.75 L)
1½ lbs (750 g) raspberries, about
7 cups (1.75 L)
2 tbsp (30 mL) lemon juice
1 cup (250 mL) sugar
¼ tsp (1 mL) salt
⅔ cup (150 mL) tapioca flour/starch
TOPPING
2 cups (500 mL) all-purpose flour
1 cup (250 mL) unsalted butter, cut into pieces
⅔ cup (150 mL) packed light brown sugar
1 tsp (5 mL) salt
2 cups (500 mL) shredded toasted sweetened coconut
1 Preheat oven to 400°F (200°C).
2 Line a 13 x 17-inch (33 x 43-cm) rimmed baking sheet (jelly-roll pan) with parchment paper. Roll pastry out on a lightly floured surface into a rectangle about 15 x 19 inches (38 x 48 cm). Fit pastry into prepared baking sheet and trim so that overhanging edge is about ¾ inches (2 cm) wide all around. Moisten pastry edge with a little water and fold over to create a pastry lip that stands slightly above the edge of the pan. Squeeze pastry edge all around to seal. Chill while making filling and topping.
3 Combine strawberries, raspberries, lemon juice, sugar and salt in a bowl, and stir gently to mix. Let stand 10 minutes or until sugar has dissolved and fruit looks juicy.
4 Combine flour, butter, brown sugar and salt in the bowl of a food processor and process until all flour has been absorbed and mixture looks like cookie dough. Add coconut and process until incorporated.
5 Add tapioca to fruit mixture and stir gently until it coats the fruit and is completely moistened. Spread fruit and any juices into
prepared pastry crust in an even layer. Break crumble topping into large and small chunks and sprinkle all over fruit layer.
6 Bake pie in the lower third of oven for 50 minutes or until fruit juices are bubbling and thickened, and until both pastry and crumble are golden and cooked through.
Makes 16 servings
SLAB PIE PASTRY
Making large quantities of pastry can be tricky as it’s too large a quantity to fit in your food processor. Grating sticks of frozen butter allows you to work it in without overworking the dough. Buy butter pre-wrapped in sticks, or cut 1 lb (454 g) lengthwise into 4 sticks and freeze for at least 2 hours or overnight.
5 cups (1.25 L), or for 1 crust: 2½ cups (625 mL) all-purpose flour
2 tsp (10 mL), or for 1 crust: 1 tsp (5 mL) kosher salt
1 tbsp (15 mL), or for 1 crust: 1½ tsp (7 mL) sugar
2 cups (500 mL), or for 1 crust: 1 cup (250 mL)
frozen unsalted butter
1½ cups (375 mL), or for 1 crust: ¾ cup (175 mL) cold water
2 tbsp (30 mL), or for 1 crust: 1 tbsp (15 mL) lemon juice
1 Combine flour, salt and sugar in a large bowl. Working with 1 stick of butter at a time, coarsely grate into flour mixture. Toss to coat, then repeat until all the butter has been incorporated.
2 Combine water and lemon juice. Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball (you may need to add slightly more or less liquid depending on how much the butter has worked through the dough). Cut ball of dough in half if you have made enough for 2 crusts; wrap in plastic, and flatten into rectangular discs. Chill for 2 hours or overnight.
Makes either 1 double or 1 single slab pie crust
