Old Traditional Recipes

Recipes enjoyed by the Geordie folk (North East England UK)
Peaches and cream pie
6 oz (150 gm) shortcrust pastry
large tin of peach halves
1 tablespoon (15 ml) sherry
half teaspoon (2.5 ml) cinnamon
2 oz (50 gm) fresh white breadcrumbs
1 tablespoon (15 ml) lemon juice
1 oz (25 gm) butter, melted double cream for decoration

Roll out the pastry and line an 8 and a half inch pie plate. Bake blind for 20 minutes at gas mark 7, 425F (220C). Remove from the oven and leave to cool. Meanwhile, mix a little of the juice from the canned peaches with the sherry and cinnamon. Mix the breadcrumbs into this and spread over the base of the pastry case. Place the peach halves on the breadcrumbs and pour some more juice mixed with the lemon juice and melted butter over the peaches just to moisten them. Place in the oven and bake at gas mark 4, 350F (180c) for 25 minutes. When completely cold, beat the double cream and pipe over the pie. Serve immediately. Serves 6.

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