About this recipe: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.
140g softened butter
150g caster sugar
1 teaspoon vanilla extract
3 egg yolks
210g plain flour
55g cornmeal (polenta)
pinch of salt
1 tablespoon cornmeal (polenta)
250g fresh or frozen blackberries
1 small tin (200g) peaches, sliced
4 tablespoons cane sugar
1 egg yolks
2 tablespoons milk
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Beat butter, sugar and vanilla until foamy. Gradually add the egg yolks.
Mix flour, polenta and salt and into the mixture until everything is well combined. Form two balls: one approximately 2/3 of the dough and the other approximately 1/3 of the dough. Wrap in cling film and place into the fridge for 30 minutes.
Roll the larger ball between two sheets of greaseproof paper to fit a 25cm springform tin, including a 2cm edge. Grease the tin well and line with the pastry. Roll the smaller ball to about 27cm. Place both into the fridge for 15 minutes.
Preheat the oven to 180 C / Gas 4.
Remove the greaseproof paper from the larger pastry carefully and lay it into the tin. Lift up the edges. Bake for 15 minutes. Remove the tin from the oven and increase the temperature to 200 C / Gas 6.
Drain the peaches and lay them over the pastry case. Spread the blackberries over them. Sprinkle with 3 tablespoons cane sugar.
Lay the other piece of pastry over the top, carefully removing the greaseproof paper. Beat the egg yolk and milk and brush the pie with it.
Sprinkle with the remaining sugar. Bake in the preheated oven for 45 minutes until the pie is golden brown.