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Home Sweet Home Bakealong 58 : Peach Pie

May 30, 2016

I nearly didn’t make this since it’s exactly the same as  Cherry Pie (no 31) but with a different fruit. This seemed rather cheeky to me and given that we’re not big fruit pie fans in this house (give me a crumble any day) it wasn’t going to be the most popular bake. But, the completist in me wouldn’t let it go and thus you see before you a tiny peach pie:


Using 1/3rd rye flour made for a very bite-y pastry which I really liked. No need for the extra sugar in the filling mixture though. Seriously?! I made 1/2 the amount and the rest of it was used to make chocolate hand pies.

I’ll give it to HSH though. No faffing around with bling baking and still not a whiff of a soggy bottom. Should I ever desire to make a fruit pie, I might just use this recipe.


Peach Pie
from Home Sweet home by the Hummingbird Bakery

220g unsalted butter
450g plain flour (I used 2/3rd plain white and 1/3rd rye flour)
160g caster sugar
3 large eggs

700g drained tinned sliced peaches (or …y’know FRESH!)
50g caster sugar (totally unnecessary)
30g cornflour (stops the sog)
1/2tsp vanilla extract
1/2tsp ground cinnamon
1/4tsp ground nutmeg

Make the pastry, chill, roll out and create pie base, chill again.
Add filling and lid.

Join Beckie and me in our Epic 100 part bakealong. Next: Vanilla Fudge (oh dear)


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