Peach pie with a lemon pastry

Page 317

Cuisine: English/Scottish | Course Type: Pies and Tarts

(1 review)

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Recipe Reviews

The pastry is unusual - very short, very sweet, it could stand alone as biscuits/cookies. Rolled between sheets of baking parchment (as I always do) it handled easily enough, but it's not something for a hot day.

My oven is hot, and thirty minutes was quite long enough.

I think the success of the filling might depend on the variety of peaches you use. The recipe specifies 6, but 4 were quite sufficient. I think it needed more sugar and I wonder whether orange flower water might produce a better result than orange zest.

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