Monday, November 1, 2010

Bloody Tasty Peach Pie

I made peach pie this summer while I was on holiday at my Aunts house. I had a big bag of peaches, no plans and the kitchen to myself. So was born the bloody tasty peach pie. It was surprisingly delicious for a recipe so improvised and spontaneous. The short crust pastry was buttery melted in the mouth, I used a recipe from the gourmet traveller website. As for the filling, I made it up as I went along, it was sweet, slightly tart and full of flavour.


180 plain flour
60 gm icing sugar
50g almond meal
1 lemon, finely grated, rind only
100 gm butter, coarsely chopped
1 egg plus 1 yolk beaten

8 peaches
A big knob of butter
A handful of vanilla sugar
1 tsp cinnamon
1/2 tsp cardamom
1/2 cup cointreau (otherwise you could just use orange juice or another sweet liquor)

Combine flour, icing sugar, almond meal and lemon rind in a bowl.
Add butter and rub with fingertips until coarse crumbs form (1-2 minutes).
Add egg, mix until just combined (do not overwork), then shape into a disc, cover with plastic wrap and refrigerate for 2 hours.

Cut peaches in half. Take out the stone. Then slice peaches into 5mm disks.
Carefully place peach slices in a bowl.
Sprinkle with vanilla sugar and spices. Then pour over cointreau and let the peaches soak in the flavour. Preferably for a couple of hours.
After the peaches have been soaked, fry them batch by batch in butter, on a frying pan. 

(That sounds sinful doesn't it).

Preheat oven to 170C.
Roll dough to 5mm thick, then use to line a 24cm-diameter tart tin, trimming edges to fit.
Fill tart with peach slices. Work from the outside inwards, overlapping the slices as you go.
Bake until golden brown (40-45 minutes).
Cool completely on a wire rack, then serve with cream or ice cream.

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