It is over half way through January and I haven’t even posted one recipe yet! I have a couple to share with you today one is an all time favourite of mine, peach crumble pie.
The pastry in this recipe is a little fiddly to work with but there are some tricks I will share with you that will make it easier and although it’s a little crumbly when lining your pie dish it is very forgiving and patchwork seems to go unnoticed in the finished product.
For the pastry:
Ingredients:
250g butter
1 cup icing sugar
3 cups flour
3 egg yolks
Method:
Pour all the dry ingredients into a large mixing bowl and mix up by hand.
Cube your butter and add it to the dry ingredients. Start rubbing the butter through the mixture. Once you have rubbed the butter through, add the egg yolks and keep working the mix by hand until it can be worked into a ball.
Now what you need to do is get four sheets of baking paper, take two of the sheets and put half of the pastry mix between the two sheets. You need to try and roll out the mix between the sheets. Try to press from each side and fill the square. Don’t worry if it comes out the side just trim it off and add it to the remaining mix. Depending on the size of your paper sheets you may be able to get three sheets out of this recipe. Repeat this for the rest of your pastry then lay the pastry sheets flat in the fridge for 15 minutes before lining your baking dish.
When you line the pie dish you will take one side of the baking paper off, allow the pastry to get just pliable then press it, exposed side down, into the pie dish. It will probable have a few cracks and it might not fit all the way up the side of your pie dish but don’t worry, just trim off the excess and use it to fill in the gaps. Once you have a line pie dish with no gaps, return it to the freezer for 20 minutes and preheat your oven to 200°C.
The pastry has to be blind baked so cover the frozen pastry lined pie dish with several layers of foil making sure they are well pressed into the base of the dish. Bake the pastry for 25 minutes at 200°C. remove it from the oven and check it has slightly browned all over.
For the crumble:
Ingredients:
1 ½ cups oats
1 ½ cups flour
1 ½ cups almond meal
2 cups of brown sugar
200g butter
Method:
Pour all the dry ingredients into a large mixing bowl and mix up by hand. The mixture is beautiful and sandy at this point.
Cube your butter and add it to the dry ingredients. Start rubbing the butter through the mixture until you get the consistency of wet sand that will hold together when pressed but break apart easily.
For the peach filling:
The great thing about this kind of recipe is you really can use any fruit you have but stone fruit is my favourite, I actually used a mixture of peaches and nectarines and it was delicious.
Ingredients:
8 large peaches (double that if the fruit is small)
½ cup sugar
1 tablespoon of water
Method:
Remove the stone from the fruit and roughly shop it. Pop all the fruit into a large saucepan then add the sugar and water.
Cover the saucepan and cook it on a medium heat until everything starts bubbling quite vigorously. At this point there is usually a large amount of liquid that has come out of the fruit so remove the lid and turn the heat down to low. Allow the fruit to simmer, stirring occasionally, until you have a thick fruit mixture that is not too wet.
To construct the pie, simply pour the peach mixture into the blind baked pie crust. Then top with crumble and return to the oven. Bake on the bottom shelf at 180°C until the top is golden brown.