APRICOT AND PEACH PIE

By • March 1, 2017 0 Comments

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Author Notes: Stonefruit stores intense flavours that are perfectly released in the pie-making process. And who doesn't love pie?
This recipe has a very simple pastry that doesn't require chilling or rolling out – you simply press it into the tin. I think of this pie as the perfect end note to a long summer evening; the ideal dessert to conclude a dinner party with friends. A dash of cream or custard on the side of a generous, warm serving is a must.
Jordan Rondel, The Caker

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Serves 10

Fruit filling & Pastry

  • 6 ripe apricots, cut into segments
  • 6 ripe reaches, cut into segments
  • 100 milliliters honey
  • 1 teaspoon cornflour mixed into 1 tbsp water
  • 100 grams unsalted butter, softened
  • 40 grams icing sugar
  • 1/4 teaspoon pure vanilla extract
  • 200 grams plain flour
  • pinch of sea salt

Oat streusel

  • 25 grams oats
  • 25 grams plain flour
  • 25 grams brown sugar
  • 2 tablespoons flaked almonds
  • 25 grams butter, softened
  • 25 grams ground almonds
  • pinch of sea salt
  1. Preheat oven to 180C and place a baking tray on the bottom shelf to heat up. Grease a 20cm pie or tart tin (ideally with a removable base).
  2. To make the filling, place fruit and honey in a large pan. Simmer until soft which should take 8-10 minutes. Add cornflour and stir well into the fruit. Boil for a few minutes, stirring, until thickened.
  3. Meanwhile, make oat streusel. Put all ingredients into a bowl and rub together with your fingers until a coarse breadcrumb texture is reached.
  4. Make pastry by combining the butter, icing sugar and vanilla in the bowl of a stand mixer, and cream until smooth, light and fluffy. Continue to add the salt and flour and mix until it just comes together as crumbly dough. Do not over mix.
  5. Press pastry into the greased pie tin, creating a thin layer along the bottom and up the sides. You may have a little bit left over, which you can wrap up and refrigerate. Fill the pie case with fruit mixture and top with clumps of oat streusel.
  6. Bake for 40 minutes on the bottom shelf of the oven. The filling should bubble up the sides and be gooey and almost set. Let cool before attempting to remove from the tin. Refrigerate in an airtight container for up to a week.

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