Tuesday, June 26, 2012

Allergy free tropical peach, banana and passionfruit pie recipe

I had some leftovers to construct food from so here is a rather tropical pie that smells gorgeous. Oh, the pastry made that lovely crispy scritching sound that normal puff pastry makes when I cut it. So happy!

  • 1 batch allergy free shortcrust pastry (see posted recipe), returned to room temp.
  • 1 batch allergy free puff pastry (see posted recipe), chilled
  • 3-4 cups, sliced peeled peaches
  • 3-4 sliced bananas
  • 4 tbsp passionfruit juice or the flesh of 2 large passionfruits
  • ½ cup Orgran all purpose flour
  • 1 cup sugar
  • ¼ teaspoon salt

  • Preheat the oven to 220°C.
  • Grease a pie dish.
  • Line the bottom and sides of a pie dish with the shortcrust pastry.
  • Place the sliced peaches and banana in a large bowl and sprinkle with passionfruit juice. Mix gently.
  • In a separate bowl, mix together the flour, sugar and salt.
  • Pour the flour mixture over the peaches and mix gently.
  • Pour the filling into the pie base.
  • Cover with the puff pastry and press together with a fork and cut away any extra pastry.
  • Cut a cross in the top crust to vent steam.
  • Brush the pastry top with goat's milk.
  • Bake for 10 minutes in the preheated oven then reduce the heat to 180°C and bake for an additional 30 to 35 minutes.
  • Cook until the crust is brown and the juice begins to bubble through the vents.
  • If the edges brown too fast then cover them with strips of aluminium foil about halfway through baking.
  • Cool slightly before serving but eat warm.

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