(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsPie Recipes pg 2 >  Peach and Blackberry Pie


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.


'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.


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.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages