Friday, November 23, 2012

Cranberry and Peach Pie

This year's Thanksgiving celebration felt a little bit too early. The reason is that this American celebration of Thanks is usually assumed and celebrated on the very last Thursday of November but the fact is it is  celebrated on the fourth Thursday of every November. Oddly, this year's November has 5 Thursdays and so November 22 was the actual date instead the one I assumed on November 29. Having said that, I am thankful too that there is another extra week for me to settle down before the busy Christmas month of December ushers in which eventually will speed away to 2013! Time really flies and I am running after every day.

This year we celebrated Thanksgiving at home and by ourselves. It is great to enjoy the new house and to utilize my bigger kitchen efficiently. I took upon myself to bake, roast, cut, stuffed and cleaned up for the dinner while everyone else just went about doing their things. Too much apples during the last two months didn't entice me to bake an apple pie and I resorted to making something out of the cranberries again. And this time I think I got the perfect combination of tart and sweet when I thought of canned peaches that are soaked in syrup! Canned peaches takes baking very well and they do not break down mushy but still give that very soft texture like baked apples.

My other half loves his Apple Pie and perhaps the most choosy eater in this house! Skepticism did existed in my thoughts of whether this will go down his palate and to my delight, he ate almost half of the 8 inch pie by himself despite already gulping down a hefty turkey dinner! And then came the kids and all I was left with was this last piece that I managed to snap picture of or else there was no proof of how luscious it looked and tasted :). This recipe didn't require much ingredients and faster to make than all my previous apple pies.

Pie Shell
1 cup All Purpose Flour
1 cup Cake Flour
3/4 cup cold butter (1 stick plus 1/2 stick)
2 Large eggs

1. Mix the flour together in a mixer.
2. Cut the butter into small cubes and beat them into the flour mixture till crumbly.
3. Beat in the eggs to mix well and form a dough.Grease the 8 or 9 inch pie/tart pan with butter. Roll out the dough to the pie plate's size and line it with sides pinched in and decorate as you wish. Cover with cling plastic and rest it in the fridge while you prepare the filling. Place extra dough in the fridge.

Cranberry & Peach Filling
350g Fresh Cranberries
800g Canned Peach, drained and cut into cubes but not too small
1 Cup Brown Sugar
1 Cup of the Syrup from the Canned Peaches
1/8 tsp Cinnamon
4 tbsp Cornflour

1. Simmer the cranberries in the Syrup for 10 mins. Do not cook till mushy and remove from the stove as soon as some of them starting to pop. Pour into a large bowl and let it cool off for 15 mins.
2. Add in the peaches, brown sugar, Corn flour and Cinnamon. Mix together thoroughly. Let the mixture sit and macerate while preparing the pie shell.

To Assemble
1. Preheat the oven to 400F.
2. Roll out the left over pie dough in whole or cut to strips to form lattice. .
3. Spoon in and spread the fruit filling onto the pie dough inside the pie/tart pan.You can choose to cover the top with the left over dough or make lattice shape.
5. Reduce the temperature to 350F and bake for a further 30 mins. Cover the pie loosely with aluminum foil.The pie filling might look slightly watery, almost gravy texture but it will harden up later. Remove the foil and bake for further 10 mins. Turn off the oven and let the pie sit inside for a further 10 mins. Remove and let it cool in the pie plate. This pie is best served warm.

Serves 6 to 8 person

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