Winter Exotic Fruit Pie
A lovely light winter fruit pie packed full of exotic seasonal fruit.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 1 Pie
For the pastry
- 250 grams Plain flour All Purpose, (2 cups)
- 50 grams Icing sugar Confectioners sugar, (a scant 1/2 cup)
- 125 grams unsalted butter - cold and cubed (1 stick and 1 tablespoon)
- seeds from one vanilla pod
- 1 large egg - beaten
- 1 splash milk
- 1/2 teaspoon vanilla extract
For the filling
- 120 millilitres water (1/2 cup)
- 2 ripe persimmons cut into medium sized cubes
- 1 large pear cut into medium sized cubes
- 10 kumquats halved
- 15 physalis halved
- 60 grams fresh cranberries - pricked with a pin (1/2 cup)
- 5 tablespoons sugar
- 1/2 tablespoon cornflour cornstarch
- 1 tablespoon water
Directions for the pastry
Mix the flour and icing sugar together in a large bowl. Add the cold cubed butter.
Using your finger tips rub it in as quickly as possible till it resembles breadcrumbs. Or give it a quick blitz in your food processor.
Add the vanilla seeds and give them a quick mix in.
And the egg and gently work in, add a dash of milk to bring the whole mix together till a dough forms. Or again give it a quick blitz in your food processor.
Empty the dough onto a lightly floured surface, give it a gentle pat and wrap it in clingfilm (Saran Wrap) and place it in the fridge for at least 30 minutes.
For the filling
While your pastry is chilling in the fridge, it’s best to start getting your fruit ready. Add the water to a medium sized saucepan and place it to one side.
Cut your persimmons up into medium sized cubes, you don’t want to cut your fruit up too small as you still want it to hold its shape and texture. Add the fruit to your saucepan of water.
Do the same with your pear, again medium sized cubes. Halve your kumquats and physalis. Add them all to your saucepan.
Prick the cranberries with a pin and place them into the pan. Sprinkle your sugar over the fruit and place it on a medium heat and gently bring everything to the boil.
Reduce the heat and simmer the fruit for 10 minutes. You will notice there is a lot of lovely pink liquid in the pan. This is fine.
Mix your cornflour (cornstarch) and water in a small cup. You want it to look like a milky liquid. Add it to the fruit in the pan and give it a gentle stir. You will notice it starts to thicken quite quickly. Take it off the heat and place to one side.
Putting it all together
When the time is up get your pastry out of the fridge and lightly dust your work surface with a little flour. Line a large baking tray with baking parchment and preheat your oven to 200C / 400F / Gas mark 6.
Roll out your pastry to a round shape aim to make it about 35-40cm in diameter. Using a slotted spoon drain the fruit and place it in the middle of your pastry round leaving a good few inches of space around the edges.
Carefully fold the edges in towards the centre of the pie pinching them folds to help keep them together. Brush the pastry with a little milk and sprinkle with a course sugar.
Using a couple of fish slices or even cake slices or very carefully using just your hands slide you pie onto your lined baking tray and pop it in the oven for 25-30 minutes.
Pop the sauce back on the heat and over a medium heat simmer to reduce a little, this helps to intensify the flavour.
You are looking for your crust to have a golden hue to it. I found 30 minutes was the right time for me but check on your pie after 25 minutes because different ovens vary a lot.
Serve either warm or cold, this pie will keep well in the fridge for 3 days.