Peach & Pecan Crumble Pie Bars

Buttery, shortbread base, topped with slices of sweet peaches, covered in a nutty, oaty, pecan crumble.

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Peaches are finally in season, so I couldn’t resist buying a few punnets for some baking!

I loved the idea of making a peach pie, but I wanted to do something a bit less complex, and that could be sliced up and given away more easily, so I decided to make peach pie bars.

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To add a bit more flavour to my bake,I decided to add a pecan crumble topping, which gives a lovely nutty flavour and crunchy texture to the pie bars.

These were a delicious hot dessert, and even good just sliced up cold! If your looking for the flavour of a pie without the effort then I recommend these!

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I will be bringing my peach pie bars to Fiesta Friday#74 this week, hosted by Loretta @ Safari Of The Mind and Caroline @ Caroline’s Cooking.

Happy Friday!

Variations: You could use any fruit in these bars, apple or pear would be good, and you could add some berries!

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Ingredients: Makes 15 slices

Shortbread:

  • 250g butter
  • 150g caster sugar
  • 350g plain flour

Peaches:

  • 4-5 peaches, peeled, stoned and sliced

Pecan crumble:

  • 150g butter
  • 100g caster sugar
  • 300g flour
  • 1 handful of porridge oats
  • 50g crushed pecans

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To Make:

The Shortbread:

Preheat the oven to 170C and grease and line a rectangular brownie dish.

Rub together the butter, flour and sugar to form a breadcrumb-like consistency.

Press the mixture into the baking dish, covering the entire area.

Bake in the preheated oven for 20-25 minutes until cooked through and golden brown.

The Peach Filling:

Lay the sliced peaches over the top of the shortbread, until completely covered, return to the oven and bake for 10-15 minutes.

The Crumble Topping:

Rub together the butter, sugar and flour to form a breadcrumb like consistency. Then stir through the oats and pecans.

Pour the crumble mixture over the peaches and make sure they are completely covered.

Return to the oven for another 25-30 minutes until golden brown.

Leave to cool slightly, then remove from the tin and slice into 12-15 squares.

Serve warm with a dollop of vanilla ice cream.

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Vanilla Custard and Rhubarb Pie

Crispy pastry case, filled with rhubarb curd and sweet vanilla custard.

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Its Feista Friday, and I have a lovely weekend recipe ready to bring along!

I was given some home grown rhubarb a while ago, which has been sitting in the freezer, so last weekend I decided it was time to do something exciting with it!

Rhubarb and custard is one of my favourite flavour combinations, so I thought I’d make a rhubarb and custard pie.

I was planning on roasting some rhubarb, and using it as the bottom layer of the pie, but unfortunately the frozen rhubarb did not thaw well and it had a really weird squeaky texture, so I decided to make a rhubarb curd for the bottom layer instead.

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The rhubarb curd did seem to work, and it was pink when I put it into the pastry case, but for some reason it has completely lost its colour! It still tastes rhubarby though, so no harm done!

Variations: I think this would work better with a layer of roasted rhubarb at the bottom rather than the curd, so I would suggest roasting small chunks of rhubarb in the oven with some sugar, and pouring the custard over them.

You could also leave out the rhubarb and double the amount of custard for a classic custard pie!

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Ingredients:

The Pastry Case:

  • 250g Plain Flour
  • 30g Icing Sugar
  • 125g Butter
  • 3-4tbsp Cold Water

The Rhubarb Curd:

  • 300g Rhubarb
  • 2 Egg Yolks
  • 1tbsp Corn Flour
  • 1tbsp Lemon Juice

The Custard:

  • 1 Egg & 2 Egg Yolks
  • 2tsp Vanilla Extract
  • 200ml Full-Fat Milk
  • 200ml Double Cream
  • 100g Caster Sugar
  • 40g Cornflour

To Make:

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The Pastry:

Grease a 20cm pie dish, and preheat the oven to 180C

Combine the flour and icing sugar in a large bowl, then rub in the butter until the mixture resembles breadcrumbs. Mix in the water, 1tbsp at a time, until the mixture comes together into a ball of dough.

Turn  out onto a floured work surface and roll out, into a circle, about 5mm thick, and large enough to fit into the tin with an overhang. Transfer the rolled out pastry into the tin  and trim off the edges.

With the excess pastry make the leaf decorations; cut small diamond shapes from the pastry and then use the knife to press groves onto the pastry, one lengthways, and then 3-4 either side diagonally to give the effect of leaves. Wet the bottom of each pastry leas, and stick onto the edge of the tins.

Blind-bake in the preheated oven for 15-20 minutes.

The Rhubarb Curd:

Roast the rhubarb in the oven for 10-15 minutes, until cooked though, then blitz in a small blender, to a fine puree. Strain the juice from the puree and combine with the remaining curd ingredients.  Cook over a very low heat, stirring constantly, until the mixture thickens.

Spoon the thickened curd into the bottom of the blind baked pastry case, and smooth out to an even layer.

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The Custard:

In a bowl, whisk together the eggs, cornflour, vanilla and sugar, until light and fluffy.

Put the milk and double cream into a large pan and heat until just boiling, then slowly pour over the egg mixture, whisking constantly.

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Pour the mixture into the pie case, and transfer to the oven. Bake at 180C for 40-45 minutes, until the top of the tart has turned a deep golden brown colour and feels firm to the touch.

Leave to cool completely before serving, otherwise it will not hold its shape when cut!

Dust with icing sugar and slice into 8-10 servings – enjoy!

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Dark Chocolate and Raspberry Mississippi Mud Pie

Thin Pastry case, filled with dark chocolate pudding, topped with a layer of sweet raspberry cream.

DSC05032 Mississippi mud pie is one of my favourite indulgent, desserts, I love the combination of the rich chocolate puddings and freshly whipped cream. I made this recipe a few years ago and it was delicious, so when I was deciding what dessert to make this weekend, I decided to make it again! I have based this on a Humming Bird Bakery recipe for the classic Mississippi Mud Pie, but I have used my own pastry recipe, changed the chocolate pudding a little bit, and added some raspberries into the topping.

DSC05015 I added the raspberries, because they are a  classic flavour combination, and I think their sharp fruitiness really helps to balance the rich pudding filling, making the pie really more-ish! Despite the fact that it looks amazing, it is a really easy to make dessert, so would be great to make for a dinner party with friends!

Variations: You can Leave the raspberries out of the cream topping for the classic version. Alternatively, mixing some coffee into the cream would make a delicious mocha pie.

DSC05017 Ingredients: Serves 8-10 The Pastry:

  • 200g Plain Flour
  • 50g Icing Sugar
  • 125g butter
  • 3-4tbsp water

The Filling:

  • 6 eggs
  • 300g Caster Sugar
  • 1tbsp Cocoa Powder
  • 200g Dark Chocolate
  • 30g Golden Syrup
  • 50g Butter
  • 100g Plain Flower

The Raspberry cream:

  • 300ml Double Cream
  • 1tbsp Icing Sugar
  • 100g Fresh raspberries

Topping:

  • Fresh raspberries
  • Grated chocolate

DSC05029 To Make:

The Pastry:

Grease a pie dish liberally and preheat the oven to 180°C Rub together the butter, flour and icing sugar until the mixture resembles bread crumbs, then mix in the water 1tbsp at a time, until the mixture comes together into a dough.

Turn out onto a floured work surface and roll out into a large circle, about 1cm thick. Transfer to the pie dish and trim off the excess pastry. Crimp the edges of the pie and prick the bottom with a fork.

Bake in the preheated oven for 15-20 minutes, until the bottom of the case has just started to colour.

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The Filling:

Melt the butter chocolate and golden syrup together in a small pan over a very low heat. Whisk together the eggs and sugar until well combined. Then stir in the cocoa powder, chocolate mixture and flour.

Pour into the blind baked pastry case, and bake in the oven for 35-40 minutes, until there is just a slight wobble in the middle of the tart. Leave to cool completely before topping.

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The Toping:

Whisk together the double cream and icing sugar, until it just begins to form soft peaks, then add the raspberries, and whisk for a further 30 seconds, until they are evenly distributed throughout the cream.

Spoon the cream over the top of the cooled pie and decorate with some fresh raspberries and grated chocolate. Cut into 8-10 slices and serve!

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Spring Lamb and Mint Pie

Tender lamb, slow cooked in a minty gravy, with carrots, onions and pearl barley, topped with a hot water crust pasty lid, served with new potatoes and purple sprouting broccoli.

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Another spring recipe!  I made this pie a few weeks ago, after buying some lovely lamb neck from my local farmers market. Being British, I don’t think there anything that goes better with lamb than mint, so I decided to make a delicious lamb and mint pie!

I’ve made a basic lamb stew and mixed some home made mint sauce through at the end, which makes makes the sauce extra tasty. And I have used hot water crust pastry for the lid, because I find it really easy to work with, and it gives the robust finish that complements the meaty lamb stew really well.

I had my pie with some boiled new potatoes, coated in butter and some steamed purple sprouting broccoli, which was delicious, but you could serve this with whatever veg you want!

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Variations: you could do something similar with pork and apple or pork and sage, by exchanging the meat, and replacing the mint sauce with apple sauce and fresh sage.

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Ingredients: Serves 4

The Lamb

  • 800g Bone-in Lamb Neck
  • 1/2 an Onion
  • 4 Cloves of Garlic
  • 1 carrot
  • 2 Handfuls of Pearl Barley
  • 2 Litres of Chicken Stock
  • Salt and Pepper
  • 1tbsp Corn Four

The Mint Sauce:

  • 1 Bunch of Fresh Mint
  • 6tbsp Red Wine Vinegar
  • 2 tbsp Sugar

The Hot Water Crust Pastry:

  • 250g Plain Flour
  • 100g Lard
  • 100g Water
  • Pinch of Salt

To Serve:

  • New potatoes
  • Broccoli

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To Make:

The Lamb:

Fry the onion, garlic and carrots in a large pan with a lug of olive oil. then add the lamb, stock and pearl barley, simmer for a few minutes, and then transfer to a slow cooker, and leave for 4-6 hour, until the lamb is tender and falling off the bone.

Once cooked, spoon out the lamp, carrots and pearl barley with a slotted spoon, and transfer to a baking dish, removing the lamb bones.

Pour the remaining stock into a pan and bring to the boil. mix the cornflour with a little water and stir though the stock, continue to cook until thickened. Then pour over the lamb until just covered. Set Aside.

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The Mint Sauce

Finely chop the mint and transfer to a bowl.

Heat the sugar and vinegar in a pan until the sugar has dissolved – taste and add more vinegar/sugar as needed. Then pour over the finely chopped lamb.

Spoon half of the sauce into a serving dish, and the rest into the lamb stew mixture.

The Pastry:

Preheat the oven to 180°C

Weigh out the flour in a large bowl and mix with the salt.

Heat the water and lard in a small pan, until the lard has completely melted. Pour into the flour mixture and mix quickly, to form a ball of soft pliable dough.

Turn out onto a clean, floured work surface and roll out to around 1-2cm thickness (in the correct shape for your baking dish).

Place over the top of the lamp mixture and press the edges down with a fork. Make some leaf shapes with the remaining pastry for decoration.

Brush some egg wash over the pastry and bake in the preheated oven for 20-30 minutes, until the pasty is evenly browned.

Leave to cool for 5 minutes before serving.

Cut into 4 generous portions, and serve with new potatoes, greens and some extra mint sauce, delicious!

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