This recipe is worth every minute. I am not sure what is better - the fantastically crunchy polenta pastry or the juicy blackberry and peach filling. The taste is so good, I don't even serve whipping cream with it.
The quanities are all wrong to fit and fill a 25cm spring form tin. The spring form I used was a 230cm x 60cms, so I had to double the quanities to make the pastry, 4 x times the peaches and double the blackberries to fill the tin. Rather than sprinkle filling with sugar I made a thickish blackberry sauce with half a teaspoon of cinnamon. It was very annoying and frustrating as this was my first sweet pie. - 19 Mar 2017
I'm pretty sure it'll be delicious, but I've nearly lost my mind trying to 'carefully remove the baking paper' from the pastry. Having taken it in and out of the fridge, rolling and re-rolling, tried using a cold knife to pry it off intact, now I'm just about ready to throw the whole thing out the window. Any tips? - 09 Nov 2011 (Review from Allrecipes AU | NZ)