Strawberry Knotweed Pie

Ingredients:

1 batch rich, sweet, orange shortcrust pastry made with 210g flour

300g strawberries, hulled and sliced
250g peeled and sliced Japanese knotweed stalks cut in half lengthways and sliced into 2cm lengths
200g sugar
1/2 tsp freshly-grated nutmeg
1 tsp ground cinnamon
1/2 tsp ground allspice

Method:

Divide the dough into two pieces, one slightly larger than the other. Roll the largest piece out on a lightly-floured work surface until large enough to cover the base of your pie plate.

Combine the strawberries, knotweed, sugar, nutmeg, cinnamon and allspice in a bowl. If the mixture looks a little wet add a little cornflour. Turn into the pie dish then roll out the remaining pastry and use to cover the pie. Crimp the edges with the tines of a fork and prick the top to form steam holes. If you want to be more artistic, roll out the remaining cut into strips then arrange in a latticework (as in the image) over the top of the pie.

Transfer to an oven pre-heated to 210°C and bake for about 20 minutes. Reduce the oven temperature to 180°C and bake for a further 20 minutes. The pie is done when the crust is golden and the filling is hot and bubbling. If the pie begins colouring too quickly cover with aluminium foil and continue baking.

When done, allow to cool slightly before slicing and serving.