The Peach And The Pie

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All of this rain and wind means one thing, and one thing only, it’s summertime! A British summertime of course, so seeing as the sun can’t be bothered to make an appearance I decided to bake it into a pie instead. Get your sunglasses ’cause you’re gonna need ’em.

I’ve become a bit obsessed with peaches lately, we seem to have a never ending supply which is a good because I can’t seem to stop eating them. I’ve been wanting to bake with them for a while so along came my peach (& plum!) pie. It’s rustic with big. juicy slices of fruit a top a thin and crispy pastry shell which is exactly how I like to eat pies. I’m not massive on pastry, especially the doughy kind, so I made mine extra thin and without a lid to show off that beautiful fruit. Beautiful fruit that I can’t slice into pretty pieces because I don’t do pretty. I’ve also added the recipe for the pie crust because I am a generous soul.

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I added the plum for an extra bite, and I think it pairs well with the peach but If you didn’t want to use it then feel free to leave it out or swap it for something equally as yum. I reckon apricot would make a welcome appearance here. So go and pop your raincoat on, pick up a slice and pretend you’re somewhere warm and sunny.

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MAKES 1 CRUST

  • cup plain flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • tablespoons unsalted butter, cold and cubed
  • 3-4 tablespoons water

1) Mix the flour, salt and baking powder into a bowl and then cut the butter in with a knife. Roll into a ball and refrigerate for 15 minutes.

2) Gradually add the water, a tablespoon at a time, and mix with a fork until the mixture becomes sticky. If you need more water then add it but be careful not to flood it.

3) Lightly flour a surface with flour and roll the dough out evenly until it is slightly bigger than your pie tin.

4) Transfer the dough into the tin and gently push the pastry into the bottom of the pan. Crimp the edges. Cover and set aside until you are ready to use.

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  • unbaked pie shell
  • 3 large peaches
  • 2-3 plums
  • tablespoon brown sugar, to sprinkle

1) Preheat the oven to 200C.

2) Boil a pan of water and boil each peach for about 3 minutes and remove carefully with a slotted spoon. This will make removing the skins a lot easier.

3) Remove the skins from all of the peaches and slice into chunks. Place into the bottom of your pie shell.

4) Then, slice the plums and arrange these in the middle of the shell. Sprinkle the fruit with brown sugar.

5) Bake the pie in the oven for 15 minutes. After this, lower the temperature to 160C and cook for a further 35 minutes.

6) Remove from the oven and leave to cool completely before removing from the tin.

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3 thoughts on “The Peach And The Pie

  1. Pingback: Summer Fruits |

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