Peach and Passion Fruit Lattice Pie
Just this last week I have baked two pies, a custard tart and a raw vanilla cheesecake. Between collecting photographs and finally facing the beginning stages of writing my PhD thesis, I am not sure where I found the time. Perhaps I am starting to feel and think more like a home baker saying yes to every opportunity so that I can master, experience and learn. For those of you on my mailing list, thank you. I hope that you enjoy reading these posts from time to time and come across valuable info whether it’s recipes or my daily musings.
On a more green note, gifting baked goods has become a fantastic alternative to buying gifts. Not that it’s a cheaper or an easier alternative, rather it takes more time and effort and whole food baking from scratch means using the best ingredients. No bags, no wrapping, no tape, just a cake that’s typically had on the spot and I ask for my container at the end. In return, I love receiving edible gifts :)
2 cups (260 grams) white spelt flour
2 tablespoons rapadura or raw sugar
1/4 teaspoon baking powder
1/2 cup coconut oil, chilled
pinch of salt
100 ml (7-9 tablespoons) water, chilled
1 teaspoon apple cider vinegar
600 grams ripe peaches, stoned and thinly sliced
3 passion fruits, ~ 60ml of passion fruit pulp
1/4 cup (30 grams) rapadura or raw sugar
2 tablespoons cornflour (cornstarch)
1. To make the pastry, combine flour, sugar, baking powder and salt in a bowl and let cool in the fridge for a few minutes. In the meantime, add vinegar to 100ml of water and put in the fridge. Once the flour bowl feels cool to the touch you are ready to start making the pastry. The coconut oil should be solid enough that you can cut into it and as you start adding chunks to the flour start mixing the flour with the coconut oil using the tips of your fingers. Make sure there is no dry flour left. Place back in the fridge and let cool for 5 minutes. In this last step, you will add the water vinegar mix one tablespoon at a time to the flour mix. Again, mix with the tips of your fingertips. At that 7th tablespoon stop if everything is evenly moist or add more water if needed and shape the dough, cover and refrigerate overnight or at least an hour before rolling out.
2. Before rolling out the pastry, preheat the oven to 200C and grease a 22 cm cake tin. Slice the peaches and combine with the passion fruit, sugar and cornflour. Set aside.
3. After being chilled, turn the dough out onto a very lightly floured surface and before rolling out, trim 1/4 of it and pop back in the fridge, this is for the lattice.
3. Roll out the pastry large enough to fit the base and side of the tin, allowing a small overhang. Ease the pastry into the tin and trim across the top of the tin. Add the peach and passion fruit mix spreading evenly. Place back in the fridge.
4. For the lattice, roll out the remaining pastry together with any bits leftover from rolling out the base. Using a pastry wheel, cut into long strips maybe 1 cm wide. Re-roll the trimmings to make enough strips to form a lattice.
5. Lay half the pastry strips over the tart and lay the remaining strips on top to form a lattice. Trim the edges and use a fork to crimp all around. Lightly brush the strips with some of the leftover peach and passion fruit liquid. Place the tart in the fridge for another 10 minutes before baking at 200C for the first 20 minutes then reduce heat to 180C and bake for another 30 minutes or till lightly golden. Dust the top with icing sugar and serve warm or at room temperature.
Notes: the pastry should be kept as cool as possible at every stage of the process. If it becomes too warm at any point, the pastry will be greasy and difficult to work with not to mention the failed final result. Always rest the pastry in the fridge between steps and before baking. If the first attempt fails, don’t be discouraged. Try again. Once you pick up the tempo, you will learn how to make the best coconut oil pastry possible and your taste testers won’t be able to tell the difference.