Recipe

Peach and blueberry pies

Apr 27, 2013 2:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Peach and blueberry pies
  • 825 gram can peach slices in juice, drained, chopped
  • 1 tablespoon brown sugar
  • 2 teaspoon cornflour
  • 1 teaspoon ground cinnamon
  • 3 sheets filo pastry
  • 40 gram butter, melted
  • 1/4 cup almond meal (ground almonds)
  • 1 cup frozen blueberries
  • icing sugar, to dust

Method

Peach and blueberry pies
  • 1
    Preheat oven to 190°C/170°C fan-forced. Place four 1-cup ovenproof dishes on a baking tray. Combine peach, sugar, cornflour and cinnamon in a medium bowl.
  • 2
    Place a sheet of pastry on a flat work surface; brush with butter. Sprinkle with half the almond meal. Repeat layers.
  • 3
    Add blueberries to peach mixture; stir to combine. Spoon into prepared dishes. Using kitchen scissors, cut pastry stack in half lengthwise, then in half crosswise. Scrunch pastry portions; arrange over top of each dish. Tuck in overhanging pastry.
  • 4
    Bake for 20 minutes or until bubbly and golden brown. Remove from oven. Stand for 5 minutes. Dust with icing sugar. Serve.

Notes

让自己的杏仁粉,整个漂白过程ed almonds until finely ground.

The Latest from Food To Love