![]() If you’re an organized type, the dough and peach chutney can be made ahead of time. Hints of tropical fruit balance the brighter, spicy flavors of the chutney as well. Balanced and bright, Mirassou’s smooth drinking Chardonnay has notes of stone fruit and citrus which play off the jammy sweet fruit in the pie beautifully. To complement the unique range of flavors in my pie, I’ve paired it with Mirassou Winery’s Chardonnay. My version cooks up quickly on the stove, and is tossed with fresh peaches and nestled in to a flaky pie all-butter shell (my go-to, made with grated butter and a nice hit of sea salt), and finally, baked up until golden and bubbly. I know tinkering with something as classic as a peach pie sounds like gilding the lily, but before you rush to judgment, imagine a really great batch of peach chutney – one with fragrant spices like star anise and cloves, and the perfect mix of tang, spice, and caramel sweetness. If you’re planning your own low-key get-together, I recommend this peach chutney pie. Everyone brings a simple sweet to share, we set up a table outside, spread a blanket on the grass, put a couple bottles of wine on ice, and enjoy an evening under the sky. One idea we’ve been exploring is the dessert potluck. ![]() I like this shifting focus – away from Instagram perfection and towards more meaningful interactions with the people we don’t get to spend enough time with. (If you’ve cleaned your house recently, all the better.)Īt a minimally planned party, the focus is on friends and fun, not table settings or a perfect menu. But there’s also something nice about an impromptu party. Things that should feel like chores – coming up with the menu, writing an elaborate grocery list, washing my full set of fancy wine glasses – are fun in an odd way. This post is sponsored by Mirassou Winery. Remove from the heat and pour into a serving jug to serve alongside the pie.A chevron lattice peach chutney pie recipe with all the flavors of a classic peach pie, plus the pop of fresh ginger, apple cider vinegar, and spice. Pour the warmed milk over the egg mixture, whisking continuously, then return the mixture to the pan and cook over a very low heat for 3–4 minutes, stirring continuously, until smooth and thick enough to coat the back of a spoon. In a bowl, whisk together the egg yolks, caster sugar, cornflour and vanilla extract until pale and fluffy. Heat the milk in a heavy-based pan over a medium heat to just below boiling point. Remove the pie from the oven and leave to firm up in the tin before removing to a serving plate. Check on the pie from time to time – if the lattice seems to be getting too dark, cover with foil. Sprinkle the preserving sugar over the pastry lattice.īake the tart on the pre-heated baking tray for 15 minutes, until the pastry has started to colour, then reduce the oven temperature to 180☌/160☌ fan/350☏/Gas 4 and bake for a further 25–30 minutes, until the pastry is golden-brown and the filling set. Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your thumb, creating a neat finish. Lay the pastry strips in a lattice over the cherry filling: lay 5 strips going in one direction then weave the other 5 in and out at right angles (in the other direction), leaving the loose ends of the strips hanging over the edge of the tin. Brush the pastry strips with the reserved egg white, then brush the edge of the pastry in the tin with egg white. Pour the cherry filling into the pastry case and dot with the pieces of butter.Ĭut the remaining square of pastry into ten 2cm-wide strips. Use the chilled circle of pastry to line the tart tin, pressing it around the base and into the grooves. Cut the butter into tiny pieces and set aside. Mix the drained cherries, cornflour and sugar in a bowl, then stir in the cherry jam. Place a baking sheet on the middle shelf to heat up with the oven. Roll out the smaller piece of dough on the remaining floured baking sheet to a 20cm square. Roll out the larger piece of dough on one of the lightly floured baking sheets to a 25cm-diameter circle. Divide the dough into 2 unequal pieces of one third and two thirds. Tip out the dough onto a lightly floured work surface and knead it until smooth. Add more water, 1 teaspoon at a time, if the dough feels dry. Mix with a table knife or small palette knife until the dough starts to come together. Whisk the egg yolk, 3 tablespoons of ice-cold water and the vanilla together in a bowl, then drizzle the egg mixture over the flour mixture. Using your fingertips, rub the butter into the flour, until the mixture resembles fine breadcrumbs. Sift the flour into a bowl, then add the cubed butter. baked round pie, Apple, Pie, Lattice, Dessert, Crust, apple, pie, thanksgiving, homemade, apple pie Photo keywords Photo Info Online Resize Photo Similar. 20cm loose-bottomed fluted tart tin Method
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