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.



  • sweet short pastry crust enough for 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



  1. Preheat oven to 200°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.


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



Sunday Supper – Apple Spice Cake

IMG_8906 We got struck with the tail end of a tropical cyclone this week. It doesn’t feel like summer in NZ until you get a cyclone, and this year we’ve been really lucky to not get one till mid-January even though it felt like our summer started in mid-September with lovely hot sunny days. While we were stuck in side with the rain and crazy winds I craved comfort foods and thought an apple spice cake would be the perfect answer. It helped I had a few apples in the fruit bowl that were only really any good for cooking seeing I had left them there for so long. IMG_8907 IMG_8908 Apple Spice Cake  

  • 2 cups of all purpose flour
  • 1 cup of sugar
  • 1 1/2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of all spice
  • 1/2 teaspoon of nutmeg
  • 1 cup of raisins
  • 1 1/2 cups of apple sauce
  • 1/2 cup of vegetable oil
  • 2 teaspoons of vanilla
  • 2 apples peeled and sliced
  1. Preheat oven to 180°C and grease well and flour a 10″ round spring form cake pan.
  2. In a large bowl whisk together flour, sugar, baking soda, salt and spices.
  3. Stir in raisins, applesauce, oil and vanilla and mix until just combined.
  4. Pour into the prepared cake pan and spread out evenly. Arrange slice apple on the top.
  5. Bake for 35 minutes or until skewer comes out clean.      This cake is lovely served warm with fresh whipped cream or ice cream. 20140121_15373420140121_15552220140121_172300

Sunday supper


While Taylor and daddy napped this weekend I decided it was time for me to get in the kitchen. While giving the fridge a bit of a clean out I found half a pumpkin that really needed to be cooked up so I decided I would whip some pumpkin puree baby food as it won’t be long now before Taylor starts solids and use some to make a pumpkin and cranberry loaf for me and Sam. It smelled amazing, it had great flavor (Sam may of even had thirds) and was fairly was easy to make.

Pumpkin cranberry loaf.


Pumpkin Cranberry Loaf

  • – 1 1/2 cups sugar
  • – 1/2 cup vegetable oil
  • – 2 eggs
  • – 1 3/4 cup all purpose flour
  • – 1 teaspoon of baking soda
  • – 1/4 teaspoon of salt
  • – 1/2 teaspoon of cinnamon
  • – 1/2 teaspoon of nutmeg
  • – 1/3 cup of water (room temperature)
  • – 1 cup pumpkin puree
  • – 1/2 cup dried cranberries


  1. Preheat oven to 180’c and grease a 9x5inch loaf pan.
  2. In a large bowl combine the sugar and oil and mix well. Add the eggs and beat till well mixed.
  3. In a medium bowl combine the dry ingredients; flour, baking soda, salt, cinnamon and nutmeg.
  4. Sift the dry ingredients into the sugar and egg mix alternately with the water until just combined. Make sure not to overmix.
  5. Stir in the pumpkin and cranberries.
  6. Pour your batter into the pre-prepared pan and bake at 180’c for an hour or until skewer comes out clean.



We had our with just a small slather of butter and a cup of tea after dinner but it would be delicious served with a orange glaze or marshmallow fluff topping.


– Tui


(Sorry for the terrible photo quality but I didn’t get a chance to take any pictures until after dinner so missed my pretty light time)