Peach and Almond Pie

 Peach and Almond Pie

Makes 2 small pie dishes

Pie Crust

Ingredients:

  • 250gr Cake Flour
  • 15ml Icing Sugar
  • Pinch Salt
  • 150gr Butter, cut in blocks
  • 1 Egg Yolk
  • 60ml Cold Water

Method:

  1. Sift the flour, icing sugar and salt together.
  2. Add the butter, and work in lightly with your fingertips until the mixture resembles fine breadcrumbs.
  3. Whisk the egg yolk and water together.
  4. Make a hole in the middle of the flour mixture, pour in the water/egg and work the mixture lightly into a dough. Press the dough into a ball, plastic wrap and refrigerate for at least one hour.
  5. Roll the dough onto a floured surface as thin as possible, place the dough into the pastry cases, trim, prick with a fork and place back into the fridge to rest.
  6. Back blind at 200°C for 15 minuts.
  7. Paint the inside of the cases with an egg yolk and bake for another 5 minutes.
  8. Set aside

Peach and Almond Filling

Ingredients:

  • 80gr Butter
  • 200ml Brown Sugar
  • 4 Eggs
  • 5ml Vanilla Essence
  • Pinch Salt
  • 250ml Maple Syrup
  • 50ml Golden Syrup
  • 250gr Dried Peaches, roughly chopped
  • 125gr Whole Almonds, lightly roasted

Method:

  1. Cream the butter and sugar together.
  2. Whisk in the eggs one at a time.
  3. Stir in the remaining ingredients.
  4. Fill the pie crusts with the filling and bake at 160°C for about 45 minutes.

Please post your comments and any food-related questions below. I look forward to hearing from you.