Monthly Archives: March 2014

Sunday Supper: Peach Passion Pie

About a month ago we had some house guests all the way from Wales and a bumper crop of peaches spilling out of the fruit bowl and taking over the kitchen counter so we decided to have a big family dinner and finish it off with a peach pie. and yes I have had this post in the works for about a month now, life can get pretty hectic some times.

As I sat peeling and slicing a pile of peaches and dreaming of just how good this pie would be Sam’s aunty walked in with a huge bag of passionfruit with the instructions of eating them all as soon as possible as they just had so many they didn’t know what to do with them. After eating about 5 passionfruit right there and then I realized there was just no way they would all be eaten before staring to turn so I scraped a few out into that pie and took it toe the next level and by next level I mean we had fights over who would be getting that last piece that sat lonely and deliciously in the pie pan after deserts and coffee, me and my sister in law won that one thankfully.

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Ingredients:

  • sweet short pastry crust enough forΒ 9-inch pie
  • 5 cups fresh peaches, sliced and peeled
  • 3 passionfruit
  • 1 cup sugar
  • 1/3-1/2 cup all-purpose flour
  • 1/4-1/2 teaspoon cinnamon
  • 2 tablespoons butter
  • 2 tablespoons sugar

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Directions:

  1. Preheat oven to 200Β°c. I blind bake my pie crust but this is completely up to you.
  2. Stir together flour, 1 cup sugar, and cinnamon and set aside.
  3. Wash, peel, and slice fresh peaches.
  4. Mix together peaches with the combined dry ingredients.
  5. Turn into pastry-lined pie pan and dot with butter and passionfruit pulp.
  6. Cover with top crust, I favor doing a lattice pie crust but you can just place a sheet of pastry over the top and pierce a few times with a sharp knife or fork and sprinkle top with 2 tablespoons of sugar.
  7. Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
  8. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.

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Pie may be frozen for future use, perfect way of storing an abundance of peaches for winter in my opinion.

 

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