We’ve enjoyed a looooonnnnnnggggg hot summer, and even though its officially autumn our weather station informs me that its still 27 C right now – and its 6.30pm! I’m not complaining though, I know winter is just around the corner so I fully intend to remain in summer mode as long as I possibly can.
Of all the fruit and veg our garden has provided this summer, the golden queen peach has been my favourite. So sweet, juicy and so, so peachy… it’s like biting a little bit of summer each time I sink my teeth in. Nothing at all like a ‘brought’ peach; homegrown golden queens really are the royalty of peaches.
Ours are now almost at their end, brown spots are appearing and skins are wrinkling, so tonight I cooked up a simple pie with the last of them.
Sweet and juicy center, with a hint of lemony tang…
And the smell which fills the kitchen? Heavenly!
A perfect end of summer food… this pie really hit the spot.
With maybe just a smidgen of hokey pokey ice cream! Yum!
- 1 cup flour
- 60g cold butter
- 1/4 c iced water
- 6-8 peaches (peeled and sliced)
- 1/2 c sugar
- 1 Tablespoon butter
- 2 Tablespoons lemon juice and zest of a lemon
- 1 egg
Preheat oven to 200 C.
Make the dough using a food processor – cut the butter into the flour, then with the motor running add the water in a slow stream. Keep blending until the mix all comes together to form a ball. Roll the dough on a lightly floured board and transfer to pie dish (I like to cook the pie and trim the extra pastry from the edge later). Peel and slice the peaches and arrange in dish.Heat together the sugar, lemon juice and butter until melted/dissolved, cool slightly, then beat in the egg and pour over the peaches. Transfer to hot oven and bake until set and the pastry is golden… about 30 – 40 minutes- perhaps slightly less than this one, but those crispy edges were deliciously caramelized!
Enjoy! How’s your week going? Are you cooking up anything delicious you really just HAVE to share with me? – Jxo