Recipe Spiced peach and cherry pie : Easy, Special and Delicious

Recipe Spiced peach and cherry pie : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Spiced peach and cherry pie. This Recipe Spiced peach and cherry pie : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Spiced peach and cherry pie was necessary 10h 30m, cook 1h 15m and serving 12. Attention: allergies Contains gluten, milk, egg and lactose.. Without having to wait long, let's just check the Recipe Spiced peach and cherry pie

Make the most of summer fruit, including peaches and cherries, with this starry dessert pie.

13 Ingredients

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  300g unsalted butter, chilled, chopped
  
  
  


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  45g (1/4 cup) pure icing sugar
  
  
  


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  1/2 tsp salt
  
  
  


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  450g (3 cups) plain flour
  
  
  


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  125ml (1/2 cup) iced water
  
  
  


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  2 tbsp apple cider vinegar
  
  
  


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  600g ripe firm peaches, cut into 2cm chunks
  
  
  


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  300g fresh or frozen cherries, pitted
  
  
  


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  155g (3/4 cup) caster sugar, plus 2 tbsp, extra
  
  
  


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  45g (1/3 cup) arrowroot (tapioca) flour
  
  
  


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  2 tsp mixed spice
  
  
  


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  1 egg, lightly whisked
  
  
  


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  Store-bought vanilla custard, to serve
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Process butter, sifted icing sugar, salt and 2 cups flour until mixture resembles breadcrumbs. Add remaining 1 cup flour. Pulse to combine. Add water and vinegar. Process until dough just comes together. Bring dough together on a lightly floured surface. Wrap two-thirds of the dough in plastic wrap. Repeat with remaining dough. Place in fridge for 1 hour to chill.
  
  
  


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  Step 2
  
  
  
  
  Grease a 4cm-deep, 19cm fluted tart tin with removable base. Roll out large pastry portion on a lightly floured surface to a 3mm-thick disc. Line tin and trim edges. Reserve pastry scraps. Roll out smaller pastry portion on baking paper to a 3mm-thick disc. Use a 3.5cm star cutter to cut out stars in centre of pastry. Reserve stars. Place all pastry in the fridge for 30 minutes.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 200C/180C fan forced. Combine peaches, cherries, caster sugar, arrowroot and mixed spice in a bowl. Spoon into pie shell. Cover with pastry lid. Press edges to seal. Trim edges. Reroll pastry scraps and cut out stars to decorate edges. Brush with egg. Sprinkle with extra sugar. Place on a baking tray. Loosely cover border with foil. Bake for 30 minutes.
  
  
  


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  Step 4
  
  
  
  
  Reduce the oven to 180C/160C fan forced. Remove the foil. Bake for 45 minutes, until golden. Cool in the tin for 4 hours or overnight. Serve with vanilla custard.
  
  
  

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