Baking is one of my favourite pastimes. After a hard day, for a special occasion or cause you just have to have chocolate chip cookies. It’s one of those special times you get to turn your brain off and focus whilst everything else seems to melt away. I made this rustic peach pie for a family sunday night dinner. I should have waited for better peaches, but that’s the beauty of baking fruit it concedes and the sweetness comes out.
I always start with a really simple crust recipe from a french bistro cookbook my brother had given to me years ago when I was living in France.
1 1/2 cups flour
1 tsp salt
2/3 cup chilled butter
7-8 tbsp ice water
Work it together quickly and be sure not to knead it. Soon as it comes together and sometimes you need a bit more water to do so, wrap it in cellophane and stick it in the fridge to chill like a half hour.
Then peaches! I had a basket of Ontario peaches and used probably about 8 they were pretty small. I’d just figure for about 2 pounds of fruit.
8 small peaches (not overly ripe)
3 tbsp sugar (I use demerara cause I love the flavour)
1/2 tsp vanilla extract
1 tsp butter
1 tbsp lemon juice
I combined the peaches and made sure that they were all coated.
Once the dough has rested. Roll it out on a floured surface and get it to an 11-inch diameter circle. Get your baking sheet and parchment paper all ready. Put the crust in the middle, pour/place/arrange however you want, the peaches in the middle and then just fold up the circumference. I’m always for something that actually looks rustic so I tend to slap up and not worry too much about perfection.
Then use an egg wash to coat the folded over bits and what I didn’t do and really should have was sprinkle coat sugar on top for a bit of a sweet crunch.
Bake it at 425° for 15-20 minutes. Then dig in!
Check out my Crostata Di Fichi here and let me know if you want to see more recipes/baking!