Facebooktwitterrss

Hello there, are you having a great weekend so far?  Me, I’ve been busy picking raspberries from the garden.  Also, I received a most delicious gift, a huge box of Georgia peaches from a lovely friend!  Peaches and raspberries is a gorgeous combination.  I made mini rustic pies and topped them off with cold heavy cream while still warm.  Straying a bit from the ordinary, I decided to add a little chestnut essence to the filling.  I think it was a pretty good decision.

peachraspberrychestnutpie

RECIPE

Enriched Pastry (The same pastry you would use for a tarte tatin)

Ingredients

  • 2 cups flour
  • 1 t. salt
  • 1 cup butter (cubed)
  • 1 egg
  • 1 T. whole milk (or yogurt, sour cream, buttercream…)

Work the butter into the flour and salt mixture with your hands or use a food processor.  You want to have different sized pieces but mostly pea sized.  Work just enough to form it into a ball.  Wrap in plastic and refrigerate for at least an hour.

Filling (enough for 4 ramekins)

Ingredients

  • 3 whole peaches (cubed)
  • 1 c. raspberries
  • 3/4 c. sugar
  • 1 t. lemon juice
  • 1 T. cornstarch
  • 1/4 t. chestnut essence

Set the oven to 350 degrees Fahrenheit.

Mix everything together and let it sit until you can work with the dough.

Roll out the dough out until you’ve got about 1/4 inch thick.  Divide it up.  You should have enough to use for 4 ramekins.  Prick the dough with a fork before placing the filling.  Gather the edges and fold the dough toward the middle of each container.  You can be neat or go a bit more “rustic” like I did with the pastry.  Bake for abot 40-45 minutes or until the crust is golden brown and the juices are thick and bubbly.

bowlofraspberries

 

 

 

 

 

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

CC BY-NC-SA 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.