Peach Leaf Pie Recipe

Peach Leaf Pie Recipe

Ingredients : Serves 8

1.1 kg

1

90 g

45 ml

1.5 ml

2.5 ml

25 g

 

For the pastry

275 g

4 ml

115 g

60 g

75 - 90 ml

1

Ripe peaches

Lemon juice

Sugar

Cornflour

Grated nutmeg

Ground cinnamon

Butter, diced

 

 

Plain flour

Salt

Cold butter, cut into pieces

Cold vegetable fat or lard, cut into pieces

Iced water

Egg beaten with 1 tablespoon water

Method :
  • Make the pastry as described for Open Apple Pie. Gather into two balls, one slightly larger than the other. Wrap and chill for at least 20 minutes. Place a baking sheet in the oven and preheat to 220oC/425oF/Gas 7.
  • Drop the peaches into boiling water for 20 seconds, then transfer to a bowl of cold water. When cool, peel off the skins. Slice the flesh and combine with lemon juice, sugar, cornflour and spices. Set aside.
  • Roll out the larger dough ball to 3mm thick. Use to line a 23cm pie tin. Chill. Roll out the remaining dough to 5mm thick. Cut out leaves 8cm long. Mark veins. With the scraps, roll a few balls.
  • Brush the pastry base with egg glaze. Add the peaches and dot with the butter. To assemble, start from the outside edge and cover the peaches with a ring of leaves. Place a second, staggered ring above. Continue until covered. Place the balls in the centre. Brush with glaze. Bake on the hot baking sheet for 10 minutes. Lower the heat to 180oC/350oF/Gas 4 and bake for 35-40 minutes more.

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