Donut Peach Pie
340g plain flour
200g cold butter, cubed
2 egg yolks
2 tbsp sugar
4 tbsp ice cold water
Egg wash & sanding sugar to finish
5 doughnut peaches
1 tbsp corn flour
1 tbsp lemon juice
2 tbsp light brown sugar
Pinch of ground cinnamon
Pinch of nutmeg
Pinch of sea salt
Start with the pastry. Place a large bowl in the freezer just to keep everything cool. Cube butter. Take bowl out of freezer and sift in flour. Add butter and rub the flour into the butter with fingertips until you have what looks like breadcrumbs. Make a well in the centre, pour in water and egg. Take a knife and mix the liquid in with flour until a dough barely forms. Dump mixture on surface and lightly knead into a flat disc. Cover with plastic wrap and refrigerate for 30 minutes.
Cut the pastry in thirds. Place 1 third back in the fridge. Roll the dough out into a 13/14 inch circle on a floured surface. Carefully lift dough by wrapping around rolling pin and place in the centre of tin, lift sides up to get rid of creases. Do not trim the pastry at this point. Place in freezer.
Make lattice strips. Roll out the remaining third into a 10 each rectangle. Use a ruler to make several 10 x 1 inch strips. Place in fridge.
Immerse peaches in boiling water for 3 minutes to help peel back the skin. Dice peach into squares/cubes/triangles and place in large bowl. Add lemon juice, making sure to coat each piece of fruit. Add sugar, cinnamon, nutmeg, salt and cornflour. Mix until a brown liquid appears.
Preheat oven to 190 C. Fill pie with peach. Place strips over pie to form a lattice by weaving one strip into the other. Cut off all excess and pinch the lattice strips and the pie crust together to form a decorative boarder. Brush top with egg wash and sprinkle with sugar. Bake for 20 minutes then reduce oven temperature to 175 C. Bake for 30 minutes then reduce oven temperature to 150 C and bake for 15 minutes longer.
Leave pie to cool in tin for 2 hours. Remove from the tin and leave to cool completely overnight before serving, if you wish! Pie will keep for 3 days.
Servings: About 4 cups
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
4 pounds apples (about 10), peeled, cored and cut into 1-inch chunks (I like a combination of McIntosh and Golden Delicious)
3 tablespoons unsalted butter, cut into 1/4-inch chunks
1/4 cup plus 2 tablespoons light brown sugar, packed
Dash cinnamon, for serving (optional)
Preheat the oven to 400°F.
Place the apples in a 9x13-inch baking dish. Scatter the the brown sugar and chunks of butter evenly over top. Cover tightly with aluminum foil and bake for 45-50 minutes, tossing once halfway through, until the apples are very tender.
Mash the apples with a potato masher or fork. Taste; if the applesauce is too tart, add more brown sugar little by little until the flavors are balanced. (Note that no two batches will ever be the same; the flavor will depend on the tartness of the apples you use.)