Strawberry, Raspberry and Toasted Coconut Crumble Pie

This is an easy and fun recipe from Food and Drink 2015.  I cut the recipe in half as it was just for our family and I switched the coconut to Toasted Slivered Almonds as we have a coconut hater in the household.  You can use either fresh or frozen fruit for this but I find fresh is usually better.

Slab Pie Pastry for 1 slab pie crust

Slab Pie Pastry for 2 slab pie crusts
5 cups , or for 1 crust 2 1/2 cups all purpose flour
2 tsp or for 1 crust 1 tsp kosher salt
2 cups, or for 1 crust 1 cup frozen unsalted butter
1 1/2 cups or for 1 crust 3/4 cup cold water
2 tbsp or for 1 crust 1 tbsp lemon juice

• Combine flour, salt and sugar in a large bowl.  Working with 1 stick of butter at a time, coarsely grate into flour mixture.  Toss to coat, then repeat until all the butter has been incorporated.
• Combine water and lemon juice.  Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball (you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Cut ball of dough in half if you have made enough for 2 crusts; wrap in plastic and flatten into rectangular discs.  Chill for 2 hours or overnight.

FILLING

1 kg strawberries, hulled and halved or quartered if large, about 7 cups

750 g raspberries, about 7 cups

2 tbsp lemon juice

1 cup sugar

1/4 tsp salt

2/3 cup tapioca flour/starch

TOPPING

2 cups all purpose flour

1 cup unsalted butter, cut into pieces

2/3 cup packed light brown sugar

1 tsp salt

2 cups shredded toasted sweetened coconut

• Preheat oven to 400F.
• Line a 13 x 7 inch rimmed baking sheet (jelly roll pan) with parchment paper.  Roll pastry out on a lightly floured surface into a rectangle about 15 x 19 inches.  Fit pastry into prepared baking sheet and trim so that overhanging edge is about 3/4 inches wide all around.  Moisten pastry edge with a little water and fold over to create a pastry lip that stands slightly above the edge of the pan.  Squeeze pastry edge all around to seal.  Chill while making filling and topping.
• Combine strawberries, raspberries, lemon juice, sugar and salt in a bowl, and stir gently to mix.  Let stand 10 minutes or until sugar has dissolved and fruit looks juicy.
• Combine flour, butter, brown sugar and salt in the bowl of a food processor and process until all flour has been absorbed and mixture looks like cookie dough.  Add coconut and process until incorporated.
• Add tapioca to fruit mixture and stir gently until it coats the fruit and is completely moistened.  Spread fruit and any juices into prepared pastry crust in an even layer.  Break crumble topping into large and small chunks and sprinkle all over fruit layer.
• Bake pie in the lower third of oven for 50 minutes or until fruit juices are bubbling and thickened, and until both pastry and crumble are golden and cooked through.

Makes 16 servings