Pies And Tarts Recipes - Peach Leaf Pie

Ingredients

• 1.1kg/2 1/2ob ripe peaches

• juice of 1 lemon

• 90g/1/2 cu sugar

• 45ml/3 tbsp corn-flour

• 1.5ml/1/4 tsp grated nutmeg

• 2.5ml/1/2 tsp ground cinnamon

• 25g/2 tbsp butter, diced

FOR THE PASTRY

• 275g/2 1/2 cups plain flour

• 4ml/3/4 tsp salt

• 115g/1/2 cup cold butter, cut into pieces

• 60g/4 1/4 tbsp cold vegetable fat or lard, cut into pieces

• 75-90ml/5-6 tbsp iced water

• 1 egg, beaten with 15ml/1 tbsp water

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Method:

1. Make the pastry as described for (Open Apple Pie recipe). Gather into two balls, one slightly larger that the other. Wrap and chill for at least 20minutes. Place a baking sheet in the oven and preheat to 220C/425F.

2. Drop the peaches into the boiling water for 20 seconds, then transfer to a bowl or cold water. When cool, peel off the skins, Slice the flesh and combine with the lemon juice, sugar, corn-flour and spices. Set aside.

3. Roll out the larger dough ball to 3mm/1/8in thick, Use to line a 23cm/9in pie tin. Chill. Roll out the remaining dough to 5mm/1/4in thick. Cut out leaves 8cm/3in long. Mark veins. With the scraps roll a few balls.

4. Brush the pastry base with egg glaze. Add the peaches and dot with the butter. To assemble, start from the outside edge and cover the peaches with a ring of leaves. Place a second, staggered ring above. Continue until covered.

5. Place the balls in the center. Brush with glaze. Bake on the hot baking sheet for 10 minutes. Lower the heat to 180C/350F and bake fro 35-40 minutes more.