Lucy in the Larder

Rustic plum and peach pie

Can you believe I don’t own a pie dish? No really, I don’t. Does this mean I’ve never really baked a pie, a proper pie?

With the abundance of gorgeous stone fruit around I’ve had a hankering to make a fruit pie. I’m thinking this may have been inspired by a late night screening of Waitress that was on TV this week, but nevertheless I want to bake a pie. I have all the ingredients – plums and peaches for the filling – but no pie dish. I manage to make do with my quiche tin this time, but I’m off to buy a pie dish this week then the pies of the world and I have some serious catching up to do.

This recipe for a Rustic plum and peach pie comes from foodie blog, Global Dish. I liked the mealy based pastry and the mix of stone fruits (really, you could fill it with any fruit). It was relatively easy to make – the pastry is quite dense and the rough edges make it user-friendly for pastry novices.

I made my pastry and refrigerated it before going to an afternoon yoga glass… thinking about the smell of the sweet pastry and dark juicy fruits that would soon be bubbling away in my oven, was great motivation.

The delicate crumbly crust has a lovely gritty (maybe that’s the wrong word?) texture from the cornmeal, the perfect wrapping for the delicious fruits stewing in their own jammy juices.

The only downfall to this recipe is leaving it to cool, for ‘at least an hour’, before eating. Torture. I lasted 44 minutes, had 2 pieces and licked the plate, both times.

Rustice plum and peach pie 
Serves: 8; Prep time: 15 minutes (plus 1 hour refrigeration); Cook time: 1 hour (plus 1 hour cooling)

1/3 cup skim milk
1/3 cup blanched almonds
1 2/3 cups plain flour
1 tsp lemon juice
3 Tbsps cornmeal
1/3 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup chilled salted butter, chopped
1/8 tsp sea salt
2 cups chopped fresh plums
2 cups chopped fresh peaches
1 tsp lemon juice
2 Tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp vanilla extract
To finish:
1 egg
2 Tbsp milk
1 tsp granulated sugar
1 Tbsp flaked or sliced almonds

–          Mix milk and lemon juice in a small bowl, set aside. In a food processor fitted with a blade attachment, process almonds until they resemble coarse crumbs, about 30 seconds.

–          Add flour, cornmeal, sugar, and salt; pulse a few times to combine. Add butter and process until the mixture again resembles coarse crumbs, and with processor still on, slowly add milk mixture. Continue to process until a loose ball of dough forms. Shape into a disk and cover with plastic wrap, refrigerate for 1 hour.

–          Preheat oven to 180’C. Combine all filling ingredients in a medium bowl; set aside. Remove plastic wrap and place the dough on a large sheet of parchment. Cover with another piece of parchment and roll out until you have a 14 inch circle.
Remove the top sheet of paper and turn dough out onto a pie dish; peel off the other piece of parchment, let excess dough hang over the sides of the dish. Pour the filling onto the dough, and then gently fold the remaining dough inward (it will not cover the entire pie).

–         In a small bowl, whisk egg and milk. Brush onto crust, and then sprinkle with granulated sugar and almonds. Bake pie in preheated oven for about 60 minutes, or until crust is evenly golden brown. Cool on a wire rack for at least 1 hour before serving.

This entry was published on March 5, 2012 at 9:22 am. It’s filed under LSN, Lucy's plate, Recipes, Uncategorized and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Rustic plum and peach pie

  1. Drooling – looks delicious!

  2. Now I wish it was plum & peach season already : )

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