supergolden bakes

Monday, 2 May 2016

Rhubarb and Raspberry Crumble Pie

Rhubarb and Raspberry Crumble Pie | Supergolden Bakes

Do you know what? This Bank holiday has been 50% awesome and 50% meh. The awesome part first... I finally spent some time with my good friend Julia and her family, having a Greek dinner of spanakopita, prawn saganaki, loads of souvlaki and, of course, cocktails. Seeing Julia is always reason to cheer and somehow we never have enough time to chat whenever we manage to get together. Or enough time to plan – but a collaboration or joint post WILL happen one of these days bringing our somewhat parallel backgrounds together... If you are not familiar with Julia's blog Vikalinka then do yourselves a favour and check it out!

The awesome continued on Sunday (May Day) which was probably the sunniest, warmest day so far this year, at least in South East London. We even went for a picnic with our neighbours and I have an impressive tan to show for it. But as the day wore on I felt a sore throat coming on and now both Anya and myself have impressive and totally annoying colds. A sore throat? In May? Urgh! I feel very sorry for myself and even sorrier for Anya who has been coughing non-stop. Nevertheless, I was determined to test and cook some recipes for the blog, but although I cooked several things I just didn't feel up to photographing any of them. Any apart from this Rhubarb and Raspberry Crumble Pie that is. It was so pretty and I really wanted to share the recipe before the short rhubarb season is over.

Rhubarb and Raspberry Crumble Pie | Supergolden Bakes



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Rhubarb and Raspberry Crumble Pie 
This rhubarb and raspberry pie with crumble topping walks the perfect line between sweet and tangy. Serve with vanilla ice cream for a slice of heaven!

Makes a 23cm (9 inch) pie

For the pie dough
(you will have enough for two pies or one double crust pie)
315g | 11oz plain (all purpose) flour, plus more to dust
185g | 6.5oz cold unsalted butter, cubed
45g | 1.5oz vegetable shortening (or you can use all butter)
2 tbsp granulated sugar
1/2 tsp salt
60ml | 1/4 cup ice water + 1 tbsp white vinegar

Crumble topping
100g | 3.5oz plain (all purpose) flour
85g | 3oz cold unsalted butter, cubed
65g | 2.3oz soft light brown sugar
3 level tbsp granulated sugar
1/4 tsp salt
an extra 3 tbsp Demerara sugar to sprinkle over the pie

Filling
600g | 1.3lbs rhubarb, trimmed and cut into small cubes
200g | 7oz fresh raspberries
200g | 7oz sugar
2 tbsp cornflour (cornstarch)

Method
1. Put the flour, sugar and salt in the bowl of a food processor and pulse briefly to combine. Add the cubed butter and shortening and pulse again until they are roughly blended in and mixture resembles breadcrumbs. Combine vinegar and water and add to the dough in a slow drizzle while pulsing. Stop when the dough forms clumps. You may not need to add all the water or you may need to add a touch more if dough is too crumbly. Gather the dough into a ball, divide into two sections, flatten to form two disks, cover with cling film and chill for an hour (or up to a day).
2. Dust your worktop with flour and roll out half the dough to form a 33cm (13inch) round. Fit the dough over a 23cm (9inch) pie tin and trim any large overhang. Crimp the edges and then chill for 30 minutes.
3. Put all the ingredients for the crumble topping into a bowl and then use your fingertips to rub the butter into the other ingredients. Chill until needed.
4. In a bowl, combine the rhubarb, raspberries, sugar and cornflour. Sprinkle a little of the crumble on the prepared pie tin and then add the filling. Top with the remaining crumble topping and sprinkle with the Demerara sugar.
5. Preheat the oven to 190C (375F) and place the pie on a heavy tray lined with baking parchment (to catch any drips) and bake for 1 –1 1/2 hours until the filling is bubbling and crust is golden. You might need to cover the pie after half an hour if the topping is colouring too quickly. Let the pie cool completely before serving. The pie will be easier to slice the following day.


Note: You can use the extra dough to make a second pie or use it in pot pies. Recipe adapted from Martha Stewart Pies & Tarts.

http://www.supergoldenbakes.com/2016/05/rhubarb-and-raspberry-crumble-pie.html

    Friday, 29 April 2016

    Brie, Chocolate and Raspberry Dessert Pizza

    Brie, Chocolate and Raspberry Dessert Pizza

    Oh boy do I have a treat for you today. It is Friday and the end of a VERY long week so I think a little over-the-top indulgence is much needed. I hope you will forgive me the long run of sweet posts recently – looks like I gravitate towards baking in times of stress! I have wanted to experiment with dessert pizza for a long time and my recent skillet pizzas presented me with the perfect opportunity. Now before you think 'I draw the line at sweet pizza' you have to keep an open mind. Because dessert pizza is pretty awesome stuff. I mean we are talking sweet raspberry jam, topped with mild brie, with chocolate and fresh raspberries. It sounds like it shouldn't work but it totally does!

    Brie, Chocolate and Raspberry Dessert Pizza

    The question then becomes 'do I eat this as dessert or as a snack?'. I would say don't follow savoury with sweet pizza – that's definitely overkill. But it works great as an afternoon snack bridging the gap between salty and sweet. It would also be fantastic served at a children's party, especially if you ask the kids to get inventive with the toppings. I think Nutella or peanut butter would work a treat but if you are looking for further inspiration there are some great recipes on the Beko website. For more detailed explanation and step photos go to my skillet pizza post. If you don't have a skillet, form the pizza on a piece of baking paper then transfer onto a hot pizza stoneto cook.


    This post is sponsored by Beko. Items marked with an asterisk are affiliate links.


    Brie, Chocolate and Raspberry Dessert Pizza
    Brie, Chocolate and Raspberry Dessert Pizza




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    Brie, Chocolate and Raspberry Dessert Pizza 
    Deliciously moreish dessert pizza with mild brie, raspberry jam, chocolate chips and fresh raspberries. You can use store bought pizza dough instead of homemade.

    Makes 5-6 (20cm/8inch) mini pizzas

    For the pizza dough
    500g | 1lb 2oz strong white bread flour, plus more to dust
    360ml | 12fl oz tepid water (you might need less - see below)
    3 tbsp olive oil
    3 tbsp sugar
    2 tsp dried yeast
    1/2 tsp salt
    cornmeal or semolina to dust the skillet with

    Toppings (for a single mini pizza)
    5-6 thin slices mild brie
    3 tbsp seedless raspberry jam
    handful chocolate chips
    handful fresh rasberries
    1 tsp sweet desiccated coconut or icing sugar to sprinkle

    Method
    1. Make the dough: put the flour and salt in a large bowl and mix together. Put the water, yeast, sugar and oil in a measuring jug and stir together. Gradually add the wet ingredients to the flour and mix together with a wooden spoon. Tip the dough onto a floured surface and knead for 10 minutes until the dough is smooth and elastic. Form into a ball. Place the dough in a large oiled bowl and coat the dough with the oil. Cover with a plastic bag and leave to rise for 1- 1 1/2 hours or until doubled.
    2. When you are ready to make the pizzas, have your toppings ready by the side of the stove. Cut your dough into 6 small sections and roll one out to around 20cm/8inch (about the size of your skillet). Keep any dough you are not using covered.
    3. Preheat the oven to hottest setting and put the shelf in the middle. 
    4. Turn the stove on medium and heat the skillet. Sprinkle with a little semolina and then place the dough on the hot skillet stretching it with your fingers so that it fills the surface of the pan (be careful the skillet will be hot).
    5. Once the dough starts to bubble in the middle and crisp up at the edges, spread with the jam. Add the brie slices over the top and put in the oven until cheese starts to melt - about 4 minutes. Scatter with the chocolate chips and raspberries and return to the oven for another 4-5 minutes until the edges are golden and chocolate has melted. Sprinkle with a little desiccated coconut or icing sugar and serve immediately.

    Note: Make the dough in a bread machine: check your machine can handle the quantity of flour first. Add the water, oil, sugar or honey, flour, salt and finally yeast (make sure it is yeast suitable for bread makers).