Saturday, February 16, 2013
Miss Kitty Bakes: the cheat's peach pie
A few weeks ago, I made the incredible investment of baking a peach pie from scratch. I made the pastry, let it rest, made the filling, popped it all together and into the oven. I whipped it out approximately 5 minutes after we were due to be at my friend's house. Complete palaver. The whole thing took an absolute age to make. But the tart? A revelation! Delicious and sweet and full of summery flavours. I resolved to make it again. Someday. When I had oodles of time to spare (ok, who am I kidding? I am a stay at home mum! There's no TIME!!).
So when a friend came over for afternoon tea this week, I decided to make the cheats version. The version that has just 6 ingredients. The whole recipe was adapted from a Donna Hay tart (current issue) and I promise, you won't be disappointed. And it's a great way to use the last of those gorgeous summer peaches.
Miss Kitty's Cheat's peach pie
1 sheet good quality bought shortcrust pastry (Careme if you have got it, otherwise an all butter, like Pampas is fine)
3-4 ripe peaches (about 400g)
40g caster sugar
1/2 teaspoon vanilla paste
2 tablespoons almond meal (or breadcrumbs if you don't have it)
Preheat oven to 180 degrees.
Cut the sheet of pastry into a 30 x 30xm square (or, if you are using pre-cut, simply defrost one sheet). Slice the peaches and place into a bowl. Sprinkle with 30g of sugar and the vanilla paste. Toss to combine. Allow the fruit to macerate for about 5 minutes.
Place the pastry on a baking tray lined with baking paper. Sprinkle the almond meal onto the pastry, leaving a 5cm border of pastry then top with the sliced fruit. Fold the pastry edges over the fruit, forming a rustic pie. Brush the exposed pastry with egg white and sprinkle with the remaining sugar.
Bake in the oven for 40 minutes and serve warm with double cream. Or ice cream. Or whatever you like!
Do you have a favourite cheat's recipe?