Warm Peach And Pecan Pie
Served warm with crème fraiche flowing languidly around yielding peaches enlivened with a dash of spirit, and encased in a luxurious pecan pastry, this makes a Imo, special pudding. Barackpólinka is a smooth, Hungarian peach eau-de-vie.
INGREDIENTS:
NUT PASTRY MADE WITH
225 G/8 OZ PLAIN FLOUR,
55 G/2 OZ PECANS, VERY FINELY
CHOPPED, 2 EGG YOLKS, BEATEN,
85 G/3 OZ VANILLA CASTER SUGAR AND 115 G/4 OZ UNSALTED BUTTER, DICED (SEE PAGE 99)
I EGG WHITE, LIGHTLY BEATEN,
FOR GLAZING
CASTER SUGAR, FOR SPRINKLING
FILLING:
6 LARGE, RIPE PEACIIES
1 TBSP VANILLA CASTER SUGAR
2 TBSP EAU-DE-VIE DE PI::CHES, BARACKPALINKA OR COGNAC 150 M L/5 FL OZ CRAME FRAICHE OR 70 ML/21/2 FL OZ DOUBLE
CREAM MIXED WITH
70 ML/21/2 FL OZ SOURED CREAM
DIRECTIONS:
Carefully peel the peaches (do this without pouring boiling water over them), then cut into quarters and remove the stones. Slice each quarter in half lengthways. Place in a dish, sprinkle over the sugar and the eau-de-vie de peches, Cognac or Barackpalinka and leave for 1 hour.
Butter a 22.3 cm/9 inch loose-based flan tin or flan ring and place on a baking sheet. On a lightly floured surface, roll out the pastry and use about two-thirds 10 line the tin. Roll the other piece of pastry out to form a lid for the pie. Using an approximately 2.5 cm/1 inch cutter, remove a circle from the centre of the lid. Cover and chill the lined tin and the lid for 30 minutes.
Set the oven to 200°C/400°F/Gas 6.
Using a slotted spoon, lift the peaches from the dish and arrange the pieces in circles in the pastry case and fill in the centre of the circles with some pieces. Reserve the soaking liquid.
Sprinkle a little sugar over the peaches. Dampen the edges of the pastry case and place the lid centrally over the pie. Press the edges together to seal them firmly. Bake for about 20-23 minutes until the pastry is beginning to brown. Brush the top of the pie lightly with beaten egg white, sprinkle with sugar and return to the oven for 10 minutes until -the pastry is browned and crisp. Leave to stand for a few minutes, then remove the sides of the flan tin or the flan ring.
Mix together the creme fraiche. or double cream and soured cream, and the reserved soaking liquid, then carefully pour through the hole in the lid. Serve warm.
