24 Nov Easy Peasy Peach Pie
Peaches on shelves means summer is here!! We brought some to make peach pie but unfortunately they are still a little bit tangy. Maybe I will try apricot tart next time instead. Today is Thanks Giving Day, not something we usually celebrate in the household but I thought sharing this recipe would be rather timely!
I tried using tonka beans instead of vanilla beans for the first time. Tonka beans are banned in the USA because it’s lethal in large doses. It has a mazepan aroma which makes it a great vanilla substitute (I love vanilla too!!)
- 3 peaches, sliced
- 2 tsp brown sugar
- 1/4 tonka bean
- 2 tsp apple cake spice (cassia, nutmeg, clove, allspice, ginger, pepper, rosehip, rose petal, chamomile)
- 2 sheets of short crust pastry
Preheat the oven to 180 degree celsius.
Toss sugar, tonka beans and apple cake spice with peach slices in a mixing bowl.
Line a sheet of short crust pastry onto the a greased pie dish (I got mine from an op shop for $3, what a bargain!!).
Arrange peaches on the pie dish.
If you have time, use cookie cutters to cut out some patterns out of the pastry sheet and carefully arrange it on the peaches. If you are running out of time, just cover the pie with another sheet of pastry and trim the edge.
Bake pie for 45 minutes and serve warm!!
I had mine with Connoisseur Matcha and white chocolate waffle cone ice cream… oh, it was divine!!!!