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Baking brilliance

Flourish 24 Sep 2016

Pie lovers Phoebe Wood and Kristen Jenkins celebrate strawberries.

Roasted Strawberry and Cream Pie

The roasted strawberries in this pie soften to a gorgeous jammy summer berry syrup, that, when paired with a thick vanilla cream, is the ultimate flavour combination. I recently discovered a little patch of strawberries in my community garden and can’t resist plucking the sweet little berries straight from the plant (yes, I’m the community garden thief). Strawberries and cream are so classically beautiful together and the thyme gives this recipe a beautiful earthy flavour that I love. {Phoebe}

Roasted strawberries and cream pie (Serves 10)

435g frozen Careme vanilla bean pastry, thawed, or other bought sweet shortcrust rolled to a thickness of 3mm
750g strawberries, hulled (halve any very large ones)
1 vanilla bean, split length ways and seeds scraped
2 tablespoons maple syrup
1 thyme sprig, plus extra to decorate
500g mascarpone cheese
375ml (1 1⁄2 cups) thickened (whipping) cream
4 tablespoons pure icing sugar
1 teaspoon vanilla bean paste

Preheat the oven to 200˚C. Line the base and side of a 22cm × 5cm deep pie dish with the pastry and trim away the excess. Line the pastry case with baking paper and fill with baking beads (or uncooked rice or dried beans). Place on a baking tray and cook for 20 minutes or until golden, then remove the baking beads and paper and cook for a further 5 minutes or until the base is dry to the touch. Set aside and leave to cool completely. Keep the oven on.

Toss together the strawberries, vanilla bean pod and seeds, maple syrup and thyme on a baking tray lined with baking paper and roast for 16 minutes or until softened and slightly syrupy. Cool to room temperature.

Whisk the mascarpone, cream, icing sugar and vanilla bean paste together in a bowl until thick. Spread into the cooled pie crust and top with the roasted strawberries and their syrup.

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This is an edited extract from The Pie Project by Phoebe Wood & Kirsten Jenkins, published by Hardie Grant Books, RRP $29.99

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