This tray bake pie recipe is a very homely pie, perfect for sharing with pots of strong tea and really suited an evening after dinner reminiscing the Irish Summer as we looked out at the return of the rain.
– 480g plain flour
– 100g icing sugar
– 300g diced cold butter (+ a little extra for greasing the pan)
– 2 large free range eggs
– 4 cans of peach slices
– 125g demerara sugar
– 2 tbsp of bourbon
– 1 tsps cinnamon
1. Preheat your oven to 180C, 350F or Gas Mark 4.
2. Put the flour, butter and icing sugar into a food processor and blitz until looks like breadcrumbs.
3. Crack in the egg and bring together until a soft ball forms.
4. Split into two balls, one slightly larger than the other. Wrap in clingfilm, pat down and leave in fridge for 30 mins.
5. Add all the ingredients for “The Peaches” into a bowl and toss about until coated. Set to one side, to rest.
6. Grease with the extra butter, a rectangular baking tray, ideally 9×13 and about 2 inch deep.
7. When the balls come back out of the fridge, roll them out, the size of your tray pan.
8. Place on rectangle of pastry into the tray and let any excess hang over the edges.
9. Using a slotted spoon fill the pan with the peaches, being careful not to add in any juice that may have seeped out during resting. Spread out evenly.
10. Cutting strips of pastry with the other rectangle layer them over the pan, pulling alternate strips back and layering the opposite direction to give a lattice effect.
11. Once the top has been covered over, turn in the edges of pastry that were hanging over and pinch to close. Brush the top of the pastry with the peach juices left over in the bowl, toss some demerara over the top.
12. Bake the whole thing in your pre heated for 25-30 minutes, until the top is golden and the juices are bubbling inside.
13. Leave to cool for about 15 minutes and serve warm with a big dollop of ice cream.
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