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Sunday, August 24, 2014

White Peach Pie with a Kick

This looks suspiciously like the Red Plum Pie I made last week.. well, that's because it's almost exactly the same pie, except that instead of red plums, I used white peaches.. but I left the skin on, hence the pink hues.
That.. and I added chili powder, which was an excellent decision.  It weens away the people that can't appreciate art, and leaves more for the connaisseurs...
Serves 8
1 lb (450g) white peaches, pitted and sliced into wedges
1/4 tsp chili powder
1/4 tsp cinnamon
2 eggs
1/4 cup (50g) cassonade or brown sugar plus 2 Tbsp for sprinkling
1/4 cup (50g) ground almonds
dash milk
some cookie crumbs for sprinkling (mine were orange anise cookies)
shortcrust (I used half buckwheat, half T80 flour and spiced it too)
1. Cover the rim of the uncooked shortcrust with foil, poke the bottom a few times with a fork, sprinkle it with some sugar, and pre-cook it for 10 minutes in the oven at 190°C 375°F.
2. In a large mixing bowl, whip together the eggs, sugar, ground almonds, and a dash of milk.
3. Lay the wedges into the crust
 and pour the almond mixture in.
4. Bake for 10 minutes at 220°C 425°F, then sprinkle on the cookie crumbs
and reduce to 175°C 350°F for 40 minutes or before the cookie crumbs start to burn.
 5.  Let cool at least 30 minutes before attacking it.
Perfection.. not too spicy, but you can feel it there, tickling you.. waiting to consume you..
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