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    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
    Set aside

    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
    Brush with egg wash and sprinkle over with the remaining demerara sugar

    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.

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