Name: Peach and blueberry pies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 825 gram can peach slices in juice, drained, chopped; 1 tablespoon brown sugar; 2 teaspoon cornflour; 1 teaspoon ground cinnamon; 3 sheets filo pastry; 40 gram butter, melted; 1/4 cup almond meal (ground almonds); 1 cup frozen blueberries; icing sugar, to dust

Peach and blueberry pies

Serves 4

Prep

20M

Cook

20M

Total

40M

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Ingredients

825 gram can peach slices in juice, drained, chopped

1 tablespoon brown sugar

2 teaspoon cornflour

1 teaspoon ground cinnamon

3 sheets filo pastry

40 gram butter, melted

1/4 cup almond meal (ground almonds)

1 cup frozen blueberries

icing sugar, to dust

Method

1.Preheat oven to 190°C/170°C fan-forced. Place four 1-cup ovenproof dishes on a baking tray. Combine peach, sugar, cornflour and cinnamon in a medium bowl.

2.Place a sheet of pastry on a flat work surface; brush with butter. Sprinkle with half the almond meal. Repeat layers.

3.Add blueberries to peach mixture; stir to combine. Spoon into prepared dishes. Using kitchen scissors, cut pastry stack in half lengthwise, then in half crosswise. Scrunch pastry portions; arrange over top of each dish. Tuck in overhanging pastry.

4.Bake for 20 minutes or until bubbly and golden brown. Remove from oven. Stand for 5 minutes. Dust with icing sugar. Serve.

To make your own almond meal, process whole blanched almonds until finely ground.
Note

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