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PEACH AND BLACKBERRY PIE

'bills open kitchen' by Bill Granger

1 kg (2 lb 4 oz) peaches, thickly sliced
150 g (1 cup) blackberries
1 tablespoon lemon juice
115 g 1//2 cup) caster (superfine) sugar
1 teaspoon natural vanilla extract
2 tablespoons cornflour (cornstarch)
2 egg yolks, lightly beaten
2 tablespoons caster (superfine) sugar, extra

Place the peaches, blackberries, lemon juice, sugar and vanilla in a large colander set over a bowl to catch the liquid. Leave to sit for 2 hours, stirring occasionally. Pour the liquid into a small saucepan over a high heat and bring to the boil. Cook for 3 to 5 minutes, until reduced by about half and syrupy. Combine the cornflour with 1 tablespoon warm water in a bowl then stir in the peach syrup until smooth. Put the peaches and blackberries into the bowl, then stir in the peach syrup mixture.

Place half of the pastry on a lightly floured surface and roll out until 5 mm (1/4 inches) thick. Lightly press into a 23 cm (9 inch) pie tin. Spread the peach filling evenly inside the pie shell.

Make sure you fill your pie well because the filling will collapse a little during cooking.

Roll out the remaining pastry on a lightly floured surface until 5 mm 0/4 inches) thick. Moisten the edges of the pie shell with the beaten egg yolk then cover pie with pastry. Trim and press the edges firmly together, crimping with your fingertips. Using a sharp knife, make several slashes on the top of the pie. Chill for 30 minutes. Preheat the oven to 200°C (400°F). Place a baking tray in the oven and warm for 10 minutes. Brush the top of the pie with the remaining egg yolk and sprinkle with the extra sugar. Place on the baking tray and bake for 30 minutes. Lower the oven temperature to 180°C (350°F) and bake for another 30 minutes, or until the crust is golden brown. If the crust starts to brown too quickly, cover lightly with foil. Cool for 30 minutes before serving with vanilla ice cream, if desired.

SHORTCRUST PASTRY

500 g (4 cups) plain (all-purpose) flour
60 g (1/2 cup) icing (confectioners') sugar
a pinch of salt
360 g (12 oz) unsalted butter, chilled and cubed
125 g (1/2 cup) sour cream

Place the flour, sifted sugar and salt in a bowl. Add the butter and rub through with your fingertips, or place all the ingredients in the bowl of a food processor and process until the mixture resembles coarse breadcrumbs. Add just enough sour cream for the dough to come together in a ball. Divide the dough into two balls, wrap in plastic wrap and chill for 30 minutes.
 

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