Free-form Peach Pie

November 23, 2008

Last night when I made my own shortcrust pastry I said I was in the mood for some pie. Today was the perfect weather! A cold, wet and dreary Sunday great for a freshly baked fruit pie.

I decided to bake a free-form peach pie. Free-form means that it doesn’t use a baking tin, rather the edges are folded over to keep the filling in. I think the end result looks simple, yet really tasty and inviting. So here’s how to make your own, subsitiute the peaches for anything you fancy.

Rolling out the pastry

Rolling out the pastry

Roll out the pastry until it is about as big as a dinner plate; making sure it’s all even. If you want a perfect circle you can use a plate to cut one out.

Apricot conserve and brown sugar

Apricot conserve and brown sugar

Melt some apricot jam (or conserve in my case) in the microwave carefully, and spread onto the pastry leaving a border around the edge. Then sprinkle on some brown sugar.

Arranging the peaches

Arranging the peaches

Layer the peaches onto the pastry, I attempted to make it look fancy…

Ready to bake!

Ready to bake!

Sprinkle the peaches with more brown sugar and carefully fold the edges of the pastry to partially enclose the filling. Now it’s ready to be baked!

Fresh out of the oven.

Fresh out of the oven.

Sprinkle with icing sugar and serve! The smell is divine; warm stewed peaches, I couldn’t wait to eat it.

It was really tasty!

It was really tasty!

Serve a slice with some double cream and try not to eat the whole pie! I am so incredibly proud of this dessert; it’s the first time I have ever made my own shortcrust pastry and it turned out light and crispy just as I hoped. And here is the recipe!

Free-form Peach Pie
Serves 4

1 quantity of shortcrust pastry
2 tbs apricot jam (or conserve)
2 tbs brown sugar
415g can sliced peaches
Icing sugar to dust
Cream, ice cream, custard etc to serve

Preheat the oven to 200C

Roll out the pastry into a rough circle shape as big as a dinner plate.
Melt the apricot jam in either a saucepan or the microwave. Spread onto the pastry leaving a 2cm border around the edge. Sprinkle with 1tbs of the brown sugar.

Arrange the peaches on the pastry. Sprinkle with the remaining sugar and carefully fold the edges of the pastry partially enclosing the filling.

Place the pie on a baking paper lined tray and bake for 25 minutes or until golden. Let it cool slightly and serve!

Enjoy!

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This cupcake flavour was inspired by my favourite dessert at the Pancake Parlour called the “Alice in Wonderland” which is a pancake with a scoop of ice cream, hot fudge and rainbow sprinkles.

This cupcake version starts with a chocolate mud cake base topped with dark chocolate fudge frosting and rainbow sprinkles. 

Alice in Wonderland Surprise Cupcakes

Alice in Wonderland Surprise Cupcakes

So what’s the surprise part you say? The pancake dessert has a scoop of ice cream, my cupcake has a surprise filling of thick, creamy double cream.
Double Cream Filling

Double Cream Filling

 So I couldn’t post this cupcake without posting a recipe for the chocolate fudge icing! It is really easy to make and you can substitute the dark chocolate for white chocolate.

Chocolate Fudge Icing
Enough for 12 cupcakes

250g (8oz) Good quality, dark chocolate
1/2 cup single cream
70g unsalted butter

Melt the chocolate, cream and butter in a heatproof bowl over a saucepan of boiling water and stir until smooth.

Wait until  the mixture is completely cooled and beat until it is light and fluffy.
And that’s it!