Peach Pie

I was given some lovely peaches by a neighbour last week. I had used some to make a peach chutney, that I will write about soon, but the rest were sitting in the fruit bowl and I was starting to worry that they would go bad. While I do like peaches, they are not my favourite stone fruit to just grab and eat, that prize goes to nectarines. This afternoon I decided to use them up I would make a peach pie. I wasn't sure that I had enough fruit to make a full pie so decided to go with some individual pies. I pulled out my Mum's recipe book and used her recipe being sure it wouldn't fail me and nor did it. They turned out extremely well. Just the right amount of sweetness. They could have used a touch more spice though. I think perhaps nutmeg instead of cinnamon. Excellent way to use up the peaches I think. 

Peach Pie

Crust: 

2 cups plain flour

2 tbsp caster sugar 

160 g butter, diced 

1 egg. lightly whisked

1 tbsp vinegar

water to make 2/3 c 

Add flour, caster sugar and butter to food processor. Pulse until mixture resembles breadcrumbs. Combine egg and vinegar and add water to make up 2/3 cup. With the motor running add about 3/4 of the liquid, adding more if necessary, until it comes together. Wrap in glad wrap and chill in the fridge for 20 minutes. 

Break off small pieces roll out to line 4 individual pie pans, remembering that you need enough for lids as well.

Filling: 

6 peaches, peeled & diced 

1/3 - 1/2 c sugar (depending on sweetness of peaches) 

1 1/2 tbsp plain flour

1/4 tsp cinnamon or nutmeg

Pre-heat oven to 180 C.

Mix sugar, flour and spice together and then pour over peaches and stir to coat. 

Divide filling evenly between pie tins.

Roll out the remaining dough for the tops of the pies and place on top. Crimp edges as desired to enclose. Make two cuts in the top of the pies and then place on a baking tray and bake for 35 - 40 minutes. Turning the tray halfway through to brown the pies evenly. 

Serve with vanilla ice cream.