Raspberries. Strawberries. Blackberries. Blueberries. … Cherries! Mangoes! Plums! Apricots! You see where I’m going with this, right? I’m talking about that little voice. The one that surfaces in the produce aisle saying “Buy ALL the JUICY, yummy goodness!” even though you can’t possibly eat that much. Luckily, there are pies: the perfect answer to the age-old the dilemma, “Why did I feel the need to buy 10 gorgeously ripe peaches?”
To mix them with passion fruit and make a Peach Passion Pie, of course!
I started by making the same pastry recipe that I used for my pumpkin pie.
Take two balls of pastry and, on a lightly floured surface, roll out one ball to a little less than half a centimetre thick. Lay it in your pie plate and trim the edges so there is about an inch of overhang. Now roll the other ball out. This one is for the strips, so I sometimes roll it out a teeny tiny bit thicker, as I quite like the top pastry.
Pre-heat the oven 180 C fan (200 C non-fan)
1 passion fruit
3 tbsp flour
100 g brown sugar
100 g white sugar
1/8 tsp cinnamon
Feel free to play with these amounts based on how sweet you like your pies and how big your pie plate is. Mine is only 20 cm across.
Cut the peaches into slices and put in a big bowl. Cut one passion fruit in half and scrape the insides into the same bowl. Add flour (3 tbsp), sugar (100 g of each), and cinnamon (1/8 tsp). Stir it all together and pour the mixture into your prepared pie crust.
Now for the fun part — the lattice topping. A simple way to make a pie look straight from a storybook.
You can choose to do any number of strips, of course, but I went with 5.
Lay your 5 strips across the pie. Fold strips 1, 3, and 5 back on themselves. (Leftmost image) Lay one strip perpendicularly across the two remaining strips. (Middle image) Unfold strips 1, 3, and 5, then fold 2 and 4 back on themselves (Rightmost image) in order to lay down another perpendicular strip. Continue this way until that half of the pie is done.
Because you started by folding back 1, 3, and 5 for the other side, you want to fold back 2 and 4 this time. (Leftmost image) Lay a piece perpendicularly across, unfold 2 and 4, and fold back 1, 3, and 5. (Middle image) Continue doing this until the whole pie is latticed. (Rightmost image)
Lastly, I lightly beat an egg and brushed the top of the pastry with a thin coating to give it a shiny golden crust once cooked.
Cook for 45 minutes or until the fruit is bubbling. Allow to cool a bit so the insides aren’t too runny, then serve warm! (Or cold. Who am I kidding, Peach Passion Pie is even great cold the next morning for breakfast. Not that I would eat pie for breakfast…)