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!

Ingredients

• 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

Directions

• 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.