Each peach pie

Each peach pie

By
From
Salted Caramel Dreams
Makes
23 cm pie
Photographer
River Thompson

A juicy, cardamom-spiced pie, deep with caramel, tart with peaches and sweet with crunchy sugar and buttery pastry. Demerara sugar works fine for this recipe, or you can use Turbinado, a large-grain, dry sugar with a light caramel flavour. This is perfect served with Salted Caramel Custard vanilla ice cream or Burnt Honey Whipped Cream – oh, and maybe a drizzle more caramel.

Ingredients

Quantity Ingredient

Pie double crust

Quantity Ingredient
400g plain flour
15g caster sugar
225g salted butter
100-125ml cold water

Peach filling

Quantity Ingredient
6-7 nice peaches, half ripe
20g plain flour
20g cornflour
115g Caramel sugar
1/4 teaspoon sea salt
5-10 cardamom pods, deseeded and crushed
1 large free-range egg, beaten
demerara or turbinado sugar, for finishing

Method

  1. Begin by making the pie crust. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar and butter until sandy. In short bursts, add the cold water, pulsing between additions. The pastry is ready when the crumbs pressed between finger and thumb form a dough.
  2. Pour out the crumbs onto a large, clean work surface and bring together to form a dough. Divide the dough into 2 equal portions, press out to 15 cm flat circular discs, wrap in cling film and refrigerate for 20 minutes, or until needed. The pastry can be stored for up to 2 days in the fridge. Just remove 10–20 minutes before rolling out.
  3. Next, prepare the peach filling. Bring a large pan of water to the boil and fill a large bowl with iced water. Cut a cross-shape in the bottom of each peach. Blanch the peaches in pairs by lowering them into the boiling water for 20 seconds, using a large slotted spoon, then lifting them out and immersing them in the iced water. This should help loosen the peach skin to aid peeling. Peel the peaches and cut into quarters, discarding the pit.
  4. In a large bowl, whisk together the plain flour, cornflour, caramel sugar, sea salt and ground cardamom. Toss the peaches in the dry ingredients, then set to one side.
  5. Preheat the oven to 220°C. Line a large, flat baking sheet with foil and put it in the oven.
  6. Roll out one of the pastry circles to fit a 23 cm pie dish, then trim the edges, leaving a 2 cm overhang. Arrange the peaches to fit. Roll out the second disc, cut into lattice strips or cut into a circle to fit, punching out a steam hole. Brush the overhanging pastry with the beaten egg, top with the top crust and pinch the bottom and top edges together to secure. Trim off any excess pastry to neaten the edges, if required. Re-roll any pastry scraps and cut out shapes to decorate, fixing them with the beaten egg. Brush with the remaining beaten egg and sprinkle over the sugar for a sweet and crunchy finish.
  7. Place the pie on the preheated baking sheet and bake for 15 minutes, then turn the oven down to 190°C and bake for a further 40 minutes or until the crust is a deep golden brown and the juices are thick and bubbling. Keep a close eye on the pie during baking. If the pastry starts to catch cover the pie with foil and continue to bake.
  8. Remove the pie from the oven and leave to cool to room temperature.
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