It’s been a crazy couple of weeks here at MT towers. I seem to have switched off the power to say no and have been in a mist of Christmas launches, photo shoots and celebration cakes. Six cakes in 5 weeks whilst working full time to be completely honest and I’m not exactly sure how I managed that? So it should come as no surprise (especially to anyone who knows me!) that I completely forgot that I had offered to host our family Friday night dinner last weekend! Not a problem I thought – as I got off the phone from Tim – who I also hadn’t told we had the family coming round and who had to remind me. I’ll bung a tuna pasta bake in the oven and get some ready made puff pastry and some apples and whack a pie in the oven. No problemo!
So, after whizzing into London for a planning meeting I got off the train, sprinted around Sainsburys and got everything I needed – except the apples. apricots instead! Got to school by the skin of my teeth, collected daughters and nephew then let them play in the garden at home. I thought as it was such a hot and sunny evening we would eat alfresco and have a tuna pasta salad and an Peach pie instead. The pie took literally 5 minutes to prepare and 30 to bake. So quick. So easy. And so tasty! I even had dinner made by the time it had finished baking.
Fast Apricot pie recipe
- 1 pack of ready rolled puff pasty ( I did say I cheated)
- 2 tins of peaches in natural juice
- ½ tsp Cinnamon – or more if you like it lots
- 20g demerara sugar (any sugar will work but demerara looks fab)
- 1 egg – whisked
How to make the pie
- Pre-heat your oven to the temperature on your puff pastry packaging. Mine said 180ºC (160ºC Fan oven). Line a baking sheet with greaseproof paper
- Unwrap your puff pastry. I wanted to have two squares so I rolled it out a little longer. This stopped it from puffing up as much as it could have but that wasn’t a problem. I cut it in half with a pizza wheel.
- Drain the peaches so you don’t get a soggy bottom. Place them in a bowl and add the cinnamon and sugar (keeping a little sugar back to sprinkle on the top) mix with your hands.
- Place the peaches on the centre of the sheet of pastry. Lay the second piece of pastry over the top and press down along the edges to seal it closed. Place your hands gently on the top and press the peaches into place so they aren’t all bunched up in the middle but are evenly spaced inside the puff pastry casing. Use a sharp knife to make slits to allow steam to escape.
- Brush the whole pie with the egg wash then sprinkle the sugar over the top.
- Bake for 25-30 minutes or until the pie is golden brown.
- Serve warm with ice cream while your sister photo bombs your shot and your family wait for you to take photos of your pie for your blog at the end of their family meal! Thanks family for being so patient… and testing my recipes!