Old fashioned sweet shortcrust pastry, filled with juicy peaches and covered with a braided lattice.
As a mathematician it is only right that I am favourable towards a good old pie. It is quite amusing to think that the humble pie actually had a tumultuous past. Fruit pies were introduced to menus in the late 16th century. Due to its religious ties (eaten in the build up to Christmas), pies were banned during Cromwell's period of power in the mid 17th century. For those who didn't listen during history lessons at school, Cromwell was a puritan and so festivities such as Christmas were not tolerated. Pie eating and making went underground until the ban was lifted following the restoration of the monarchy. This is definitely one of my favourite recipes, making use of my love for peaches.
Pie Crust
Ingredients
2 cups of plain flour
2 sticks of cold butter
2 sticks of cold butter
3/4 teaspoon salt
1 egg
4 tablespoon ice water
1 tablespoon apple cider vinegar
Peach Filling
1 cup of water
1 tablespoon lemon juice
1 cup of granulated sugar
1/4 cup cornstarch
1/4 teaspoon vanilla extract
4 cup peaches
Method
1) Pulse together the flour, sugar, salt and cold butter, until the mixture resembles fine sand. Carefully add ice cold water until the mixture forms a ball.
2) Divide this mixture evenly in two batches and pop it into the fridge to chill. After chilling the pastry, roll out one half to about a pound coins thickness. Leave the other half in the fridge.
3) Preheat the oven to 450 degrees farenheit.
4) Peel and cut the peaches into 1/4 inch thick slices and toss it with lemon juice and almond extract in a large bowl.
5) Whisk together flour, sugar, cinnamon, nutmeg and salt in another bowel and stir both mixture together.
6) Pour this into the pie crust and we are ready to begin our lattice work.
7) I chose to create a decorative lattice and found the serious eats website very helpful! (http://www.seriouseats.com/2016/06/how-to-weave-a-lattice-pie.html)
8) Pop this into the oven for 10 minutes, and then lower the heat to 350 degrees farenheit and bake until the crust gets brown.
Top Tip: If the edges brown too fast, cover them with strips of aluminium foil about halfwar through baking
Lots of Love,
Kaya xo
2) Divide this mixture evenly in two batches and pop it into the fridge to chill. After chilling the pastry, roll out one half to about a pound coins thickness. Leave the other half in the fridge.
3) Preheat the oven to 450 degrees farenheit.
4) Peel and cut the peaches into 1/4 inch thick slices and toss it with lemon juice and almond extract in a large bowl.
5) Whisk together flour, sugar, cinnamon, nutmeg and salt in another bowel and stir both mixture together.
6) Pour this into the pie crust and we are ready to begin our lattice work.
7) I chose to create a decorative lattice and found the serious eats website very helpful! (http://www.seriouseats.com/2016/06/how-to-weave-a-lattice-pie.html)
8) Pop this into the oven for 10 minutes, and then lower the heat to 350 degrees farenheit and bake until the crust gets brown.
Top Tip: If the edges brown too fast, cover them with strips of aluminium foil about halfwar through baking
Lots of Love,
Kaya xo
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