Peach and Almond Pie
recipe
Peach and Almond Pie
No commentsIngredients
- 225g plain flour
- 75g ground almonds
- 1 tsp ground mixed spice
- 175g butter, diced
- 75g golden caster sugar
- 1 tsp grated orange zest (use an unwaxed orange)
- 2 medium eggs
- 75g Amaretti biscuits, crumbled
- 6 ripe peaches, halved and stoned
- ice cream or crème fraîche, to serve
Serves:
8
Preparation:
70
Cook Time:
60
Total Time:
130min
Directions
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- Mix flour, ground almonds and mixed spice in a bowl. Rub in the butter until the mixture resembles fine crumbs, then stir in sugar and orange zest.
- Separate one egg and reserve the white. Beat the yolk and the whole egg together lightly, add to the flour mixture and mix to a firm dough. Knead lightly, then wrap and chill in the fridge for minutes.
- Preheat the oven to //gas mark Roll out two-thirds of the pastry on a lightly floured board and use to line a cm//inch fluted flan tin. Trim the edges of the pastry.
- Sprinkle the pastry base with Amaretti biscuits and set the peaches, cut side down, on top. Roll out remaining pastry and use to top the pie. Press the pastry edges together to seal, then trim.
- Lightly whisk the reserved egg white and brush the surface of the pastry. Sprinkle with the sugar and cook towards the top of the oven for about minutes, possibly up to hour, until the pastry is crisp and golden and the peaches tender. Serve warm with ice cream or cr&#me fra&#che.
Source: Tesco
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