This style of pie with a free-forming crust makes for a quick, stress-free dessert, Alison Lambert writes. Peaches are tasting their best at the moment, so make the most of our sweet summer produce.
Easy peach pie
Serves 4
INGREDIENTS
3-4 ripe yellow peaches, sliced into wedges
2 Tbsp brown or coconut sugar
2-3 Tbsp marmalade
Pastry
200g flour
170g cold butter, cut into small cubes
50g caster sugar, extra for sprinkling
2 Tbsp milk
METHOD
Pastry
Put the flour and caster sugar in a food processor, add the cold butter and pulse until the mixture resembles coarse crumbs. Add the milk and pulse until the mixture just holds together. If too dry add a drop or two more of milk. Remove from the food processor and bring together on your work surface. Wrap in clingfilm and refrigerate for at least 20-30 minutes. This can be made by hand.
Preheat the oven 190degC.
Slice the peaches into evenly sized wedges and place into suitably sized bowl, add the brown or coconut sugar and toss together. Set aside.
Remove pastry from the fridge and roll out on sheet of lightly floured baking paper to form a 30cm-35cm diameter round. Transfer the pastry onto a baking tray.
Spoon the marmalade in a circle allowing a 5cm edge. Now arrange the peaches evenly over the marmalade. You can either do this rustically or arrange them in a neat overlapping circle.
Gently fold over the extra pastry around the edges of the tart and pinch them to make sure the juices from the fruit don't escape during cooking. Scatter some sugar over the pastry. Bake for 30-40 minutes or until the pastry is golden and the fruit is oozing with juices. Cool slightly before eating.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings. tasteofmylife.com
