The Kitchen Diaries II
Peach pie with a lemon pastry
Page 317
Cuisine: English/Scottish | Course Type: Pies and Tarts
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Recipe Reviews
bunyip from Melbourne, VIC
The pastry is unusual - very short, very sweet, it could stand alone as biscuits/cookies. Rolled between sheets of baking parchment (as I always do) it handled easily enough, but it's not something for a hot day.
My oven is hot, and thirty minutes was quite long enough.
I think the success of the filling might depend on the variety of peaches you use. The recipe specifies 6, but 4 were quite sufficient. I think it needed more sugar and I wonder whether orange flower water might produce a better result than orange zest.
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