Here in Australia it is Spring technically, however we have some very warm to extremely hot days. Today is one of those lovely warm days where I can have the house open still with a nice breeze blowing through.
Spring/Summer in the Kitchen mean fruit! We love fresh fruit and tend to devour it! I order lots of fruit all year round, however this time of the year allows for fantastic variety, watermelon, rockmelon, pineapple, strawberries, kiwi fruit and soon our faves, cherries, and the stone fruit!
I saw this recipe on the Martha Stewart site as a video a while ago and have been waiting for this time of year to try it. I did change it up and put it in an Oreo crust and reduced the sugar a little.
Give it a try this is a great way of having a pie without heating up the house too much! This has been given a double thumbs up from both the Crash Test Dummies and didn't last the full weekend.
200g Oreo Biscuits
5 tablespoons butter, melted
3 punnets of strawberries, sliced
1/2 cup unsweetened cranberry or pomegranate juice
1/4 cup corn flour
1/2 cup caster sugar
For the base blitz the oreo's in your food processor, when a fine crumb with the motor on add the melted butter blitz until all coated.
Gently press with a flat bottomed glass into the base and sides. Place in pre heated 180C oven for 10 minutes. Remove from the oven and allow to cool until cold.
For the filling, place 2 cups of your sliced strawberries, juice, sugar and corn flour in a jug or blender and with a barmix or stick blender blend until smooth.
In a non stick pan place the strawberry mix and heat on medium heat, stir constantly until the mix thickens and boils. Once cooked the mix will go from a cloudy colour to clear. Allow to cool.
Place strawberry mix in the pie base, ensure the mix is spread out across the base, refrigerate for minimum 4 hours.
Top with whipped cream just before serving.