Soft Brown Sugar
This popular sugar is used...
Details page sections
Pastry
Pear, Peach & Basil Pie
45 mins
30 mins
Moderate
10
Recipe by Annabel. Episode 6.
Keep my screen awake
- Ingredients
- Method
Ingredients
Base Pastry
- 230g butter
- 1 ½ cups Chelsea White Sugar
- 2 cups flour
- 2 egg yolks
Lattice Pastry
- 1 ½ cups flour
- 2 tbsp Chelsea White Sugar
- Pinch of salt
- 120g butter
- 1 egg
- 2 tbsp cold water
Pear & Peach Filling
- 2 tins quartered pears
- 3 tins peaches
- 2 bunches of basil
- ¼ cup cornflour
- ¼ cup flour
- 2 tsp vanilla extract
- ½ cup Chelsea Soft Brown Sugar
- ¼ tsp ground cloves
- Chelsea Icing Sugar to decorate
- 1 egg for egg wash
- Chelsea Caster Sugar for dipping pastry leaves
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
Method
Preheat oven to 190°C. Prepare a round pie dish.
Base Pastry : Beat together the butter and Chelsea White Sugar until pale and creamy. Next add the flour and the egg yolks until it forms a dough. Turn out onto the bench and bring together with your hands.
Divide the dough in half and press one half onto the removable bottom of the tin. Roll it a little so that it's even and then cut off the excess. Place this into the tin.
Halve the remaining dough once more and roll in to 2 tubes. Place these around the bottom of the tin and press the dough up into the crevices of the tin. Trim the excess. Chill.
Lattice Pastry : Combine the flour, salt and Chelsea White Sugar. Rub the butter into the flour until it resembles bread crumbs. Next add the egg and water if necessary. Turn it out onto the bench and bring together with your hands. Set aside to rest.
Pear & Peach Filling : Combine the fruits, basil, cornflour, flour, vanilla extract, cloves and Chelsea Soft Brown Sugar.
Pour the filling into the base pastry and set aside. Roll the other pastry out and cut uneven strips then lattice it together. With the remaining pastry cut leaf shapes and use them to decorate the edge of the pie. Egg wash and dip some leaves in Chelsea Caster Sugar.
Bake the pie for 30 to 35 minutes or until golden brown. Leave to cool before removing from the tin.
Decorate with fresh basil and Chelsea Icing Sugar.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
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- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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