Name: Blackcurrant and Peach Pie
Yield: Serves 6–8
Ingredients: a good pinch of salt; 1 lb (450 g) fresh (or frozen) blackcurrants; 4 oz (100 g) plain flour; 3 oz (75 g) icing sugar; 6 oz (175 g) frozen butter; 1 large egg (size 1–2); 4 oz (100 g) cornflour; 3 tablespoons (3 x 15 ml spoon) cold water; 2 large or 3 medium-size, firm, fresh peaches; 4 oz (100 g) caster sugar

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

I love the sharp, refreshing flavour of blackcurrants and the intense purple juice which comes from them when they are cooked. I always feel they are doing me good! In this recipe, mixed with peaches and topped with rich, crisp and flaky pastry, they are heavenly.

Ingredients

For the pastry

4 oz (100 g) plain flour
4 oz (100 <

Method

To make the pastry, sift the flour, cornflour, icing sugar and salt into a bowl. Hold the frozen butter in its wrapping and coarsely grate it on to the flour mixture. Using a fork, stir the butter roughly into the flour mixture. In another bowl, whisk the egg with the cold water, and, using a knife, fold into the flour mixture a little at a time. Then gather the dough up with your hands and pre