Home Sweet Home Bakealong 57: Peach Pie
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.
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)