Kiwi and Peach Pie

With the tastes still lingering in my mouth, I can safely affirm that this is delicious. Possibly too unjustifiably-hassley for just one person’s mid-week dessert, I justify it anyway as being a spur-of-the-moment idea to use up ingredients I had on hand. Plus we’re smack in the middle of kiwi and peach season (I think) so it even manages to be topical! If going back to this when peaches are not as ripe as they are at the moment or are hideously expensive, tinned ones should do just fine.

(serves 2, but feel free to double or treble quantities)

Base – Shortcrust Pastry (you can buy premade, but why bother?)

30g Stork for pastry, or butter, cut into cubes

60g flour

Some water (I used about 2 tsp, but different flour absorbs differently)

  1. Rub the butter in the flour until it resembles breadcrumbs. Be lifting your hands up to get air into the mixture.
  2. Add water, a very little at a time, until it comes together.
  3. Roll into a ball and cover with clingfilm. Leave in fridge for 30 mins – 1 hour (or longer).
  4. Lightly flour a surface and your rolling pin, then roll out the pastry. I made mine quite thin, which had the unfortunate side-effect that it collapsed when I removed it from the tart tin, but it was nice and crispy.
  5. Bake for 15 minutes at 180oC (some people say at this point you should put some baking beans or uncooked rice inside, but I can’t say I bothered) then remove from oven



2 kiwis

1 tbsp sugar

1 tbsp lemon juice

1 tbsp flour

1 peach

1 tbsp sugar

  1. Peel the peach (munch the skin) and slice it as prettily as you like. Leave with 1 tbsp sugar in a bowl to soak.
  2. Peel the kiwis (don’t much the skin, unless you’re that way inclined). Quarter each one lengthways then cut out the core. Chop finely. Put in a pan on a low heat and stir. Add the sugar and lemon juice. Leave for 5, stirring occasionally. Add the flour.  Leave for 5, stirring occasionally. Turn off the heat and mash with a wooden spoon.

Once the base’s 15 minutes are up, pour in the kiwi mixture then top prettily with peaches. Return to oven and bake for a further 10 minutes or so.



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