Once is not enough – or at least, that is how you feel when somebody gifts you with Ken Haedrich’s Pie recipe book, which they then proceed to read through thoroughly themselves. “They'” may have even left little yellow stick-its on a few prime pages…
Okay, okay. So last weekend it was time for Pie – again.
I still had limes. And as it is summer fruits season, I decided on a Blueberry-Peach Pie, with lime zest.
This is a straightforward recipe, missing just one piece of advice for complete Pie-success:
Wear an apron when making the filling for this juicy pie!
From my point of view, having possibly sampled just a little bit of this and a little bit of that while stoning fruit and mixing crust, the crumbly “crust” topping for this pie is a particular marvel.
It calls for ground pecans, in addition to flour, sugar, salt, butter and milk.
Nutty and almost spicy, this crust is absolutely scrumptious. I think it would pair well with autumn pies and crumbles… Let’s say apple and cranberry, with a touch of cinnamon and nutmeg?
Watch this space.
Yes, I will continue baking. Pies, and crisps, and crumbles, and I might even have to throw a British Fruits-of-the-Forest Summer Pudding in there for good measure. (Especially as I am in London now, and have just been at Henley!!)