Thursday, November 11, 2010
Peach, Blueberry and Craisin Pie, Absolutely Fabulous
I have been messing around with fruit pie fillings and this is so good I have to share it.
I used bought frozen pastry but next time I will make my own.
A hint from Ina Garten, when cooking fruit pies, toss the fruit in a little flour to thicken the juices while it cooks.
When it hot its like eating hot chunky berry jam.
1 400 gm tin sliced peaches (drained and chopped into chunks)
1 1/2 cups of frozen blueberries (thawed)
Handful of Craisins
2 heaped teaspoons flour
2 tablespoons demerara sugar
2 x sheets of frozen Sweet Short pastry
1 egg whisked with a tablespoon of water (egg wash)
1 tablespoon demerara sugar
Place all the fruit, flour and sugar into a bowl and toss well
Meanwhile heat oven to 190C
Grease a 20cm pie tin
Roll pastry to fit tin
Also roll a lid
Let rest in fridge for 20 minutes
Remove from fridge
Prick base with fork
Fill with the fruit
Brush edges with egg wash
Top with lid
Press edges together
Make a couple of slits in the top
Into oven for 25 minutes
Remove and cover with foil and put back into oven for another 15 minutes.
Look at it beautiful
Hint: I found that even after that time, the bottom is still not cooked properly
If this happens to you
Let the pie cool a little
Remove from tin and put back into the oven, onto a hot baking sheet.
Loosely cover with foil to stop burning
And give it another 10 minutes
Remove and cool
It is divine. I just love it.