APRICOT AND PEACH PIE
Stonefruit stores intense flavours that are perfectly released in the pie-making process. And who doesn't love pie?
APRICOT AND PEACH FILLING
6 ripe apricots, cut into segments
6 ripe reaches, cut into segments
1 heaped tsp cornflour mixed into 1 tbsp water
FOR THE OAT STREUSEL
25g plain flour
25g brown sugar
2 tbsp flaked almonds
25g butter, softened
25g ground almonds
generous pinch sea salt
FOR THE PASTRY
100g unsalted butter, softened
40g icing sugar
¼ tsp pure vanilla extract
Pinch of fine sea salt
200g plain flour
- 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).
- 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.
- Meanwhile, make oat streusel. Put all ingredients into a bowl and rub together with your fingers until a coarse breadcrumb texture is reached.
- 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.
- 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.
- 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.
This recipe was originally published in the Sunday Star Times, February 5th, 2017.