Summer Pie from RuneScape | The Cook's Assistant скачать в хорошем качестве

Summer Pie from RuneScape | The Cook's Assistant

Hey guys. Well, it looks as though the British Summer is well and truly in full swing. So, I thought what better time to make the Summer Pie from RuneScape. I hope you enjoy it! If you enjoyed this and would like to see more, why not subscribe?    / @thecooksassistant   ---------- Music: Track 1: Wander – OldSchool RuneScape Soundtrack Track 2: Magic Dance - OldSchool RuneScape Soundtrack ---------- You can also find me on: Twitter:   / cooksassistant   Instagram:   / thecooksassistant   Facebook:   / the-cooks-assistant-113958033705600   ---------- Full Recipe: 300g Strawberries ¼ of a Medium Watermelon 2 Green Apples 100g Caster Sugar 2 tsp Cornflour 250g Plain Flour 80g Vegetable Oil 2 tbsp Ice Cold Water Method: Preheat your oven to 170C/ 375F/ Gas Mark 5 Combine your Flour and Oil in a bowl until it begins to come together, before adding a couple of tablespoons of Ice-Cold Water. After some more mixing, the dough should turn from ‘shaggy’ and falling apart, to a spongy, modelling clay like texture. Once this has been achieved, place it in the fridge whilst you prepare your filling. To make the filling. Chop your Watermelon into large chunks before pulsing it in a blender or food processor until it’s turned into slush. Then, chop half of your Strawberries into tiny pieces, before chopping the other half into medium-thick slices. Take your Apples and after peeling them and coring them, chop them in the same way as the Strawberries, where one Apple is in small pieces, whilst the other is in medium slices. Remove your pastry from the fridge and after breaking a third off of it, roll it out as thin as you can get it, before carefully forming it to the shape of your pie dish (my dish was 9”). Prick the base of the pastry with a fork lightly, as this will help to prevent it from rising, before you place a piece of grease-proof paper on top of it and cover it with a weight, such as rice. Then put your pie dish into your preheated oven for 10 minutes, before removing the weight and placing it back into the oven for another 5 minutes or so to dry out. The pastry shouldn’t be completely golden-brown at this point, but it should be dry enough that it won’t go soggy when you pour your filling in. In the meantime, roll out the remaining third of the Pastry to the same thickness, but this time, carefully cut some air vents in the centre. Store this in the fridge for later. To make your filling, strain your Watermelon slurry into a pan that contains your finely chopped Strawberry and Apple. Add your Caster Sugar and cook on a medium heat, keeping a constant eye on it so that it doesn’t bubble-over. Once the fruit has softened, blend the mixture with a hand blender until as little lumps as possible remain. Slowly bring the mixture to the boil and add your Cornflour, which you’ve diluted and removed any lumps from by mixing with some cold water first. The mixture should thicken to the consistency of a loose jam shortly after. Remove the fruit from the heat and store it somewhere whilst you fill your cooked pie shell with your medium-sliced fruit. Once your fruit is evenly spread across the base, carefully pour in your hot fruit slurry until the fruit in the pie is just covered. Wiggle the pie dish to ensure that all of the gaps have been filled. Carefully add the top of your pie from the fridge, making sure that you lightly pinch the edges to get a nice seal. Bake the pie for 15-20 minutes or until the top becomes golden brown. Let it cool completely once cooked, and then for best results, leave it for another couple of hours to chill in the fridge to allow it to set-up. Enjoy and thanks again for watching!