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Classic Peach Pie With Ricotta Custard Or Ricotta Ice Cream

Can anything beat a piece of hot homemade pie? We don't think so. This delicious take on a classic makes use of sumptuous in-season peaches and is complemented by the luscious ricotta custard.

Classic Peach Pie With Ricotta Custard Or Ricotta Ice Cream

Serves 6-8

½ cup sugar
¼ cup packed brown sugar
1kg fresh peaches, peeled, sliced
300g short crust pastry, chilled
3 tbsp cornflour
¼ tsp ground nutmeg
¼ tsp ground cinnamon
2 tsp lemon juice
1 tbsp butter
1 egg, beaten with 1 tbsp milk

Ricotta Custard

1 cup ricotta cheese
½ cup thin cream
¼ cup sugar
2 large eggs
1 vanilla bean
¼ tsp ground cinnamon

Combine sugars in a large bowl. Add peach slices and toss gently. Cover and let stand for 1 hour. Line a 23cm pie plate with pastry. Trim edge to fit and set aside.

Preheat oven to 200°C. Drain peaches, reserving juice. In a small saucepan, combine cornflour, nutmeg, cinnamon and a large pinch of salt and gradually stir in the reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and butter. Gently fold in peaches. Pour into the crust and arrange.

Roll out remaining pastry. Cut a circle of pastry to fit the top of the pie dish or cut pastry into strips to make lattice decoration on top. Brush the edges of the bottom pastry with egg wash. Place pastry circle on top or lay over strips and seal edges by pinching or fluting the pastry together. Brush top of pastry with extra egg wash. Cut slits in pastry circle to allow steam to escape.

Bake for 50-60 minutes or until crust is golden and filling is bubbly. Use foil to cover the pie if it begins to brown. Cool before serving with ricotta custard. To make custard, in a saucepan beat ricotta and cream with sugar until smooth.

Whisk eggs separately; combine with ricotta. Scrape seeds from vanilla bean and whisk into ricotta mix with cinnamon. Heat custard over a low heat until it begins to thicken.

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