Autumnal Pie - Raspberry & Peach Chocolate Pie

Hello Everybody!
Welcome back to my blog and another autumn post! For this post I redid a pie topper technique that I first tried about a year ago. This method is quite time-consuming, but it gives a stunning result that perfectly fits the festive season
So let's begin...



You will need:

• 9" round pie dish
• baking beans
• 200g plain flour
• 25g cocoa powder
• 60g corn flour
• 145g butter
• 70g caster sugar
• one egg yolk
• 50g milk
• two tins of sliced peaches drained
• 75g fresh or frozen raspberries

1. Preheat the oven to 180°C and lightly grease your pie dish with some butter

2. Sieve the flour, corn flour and cocoa powder together into a bowl. It is so important to use a sieve otherwise you will be left with tiny lumps of cocoa powder throughout the mix

3. Rub in the butter until your mixture forms mini crumbs

4. Add the caster sugar, egg yolk and milk. Mix the ingredients together until they form a smooth dough

5. Knead the dough on a floured surface and then roll it out to your desired thickness - I normally aim for about half the thickness of my pinky finger

6. Once you've rolled out the pastry wide enough to fit and cover the pastry dish, wrap it around your rolling pin to easily pick it up and transport it. Unwrap it over the dish and press it down to the bottom of the dish and around the edges. Using a knife make a couple of slits on the base of the pastry case to allow any excess air to escape. Cut off any excess pastry that hangs over the edges of the dish

7. Place a circle of silicone paper on top of the pastry case and pour the baking beans on top

8. Pop into the oven for about 20-25 minutes to blind bake the pastry. This helps to crisp up the pastry so you won't get a soggy bottom and ensures an even bake on the pie

9.  While the pastry is blind baking, use the leftover pastry to cut out some mini leaves. If you want to give some extra detail, you can emboss a stalk and some lines onto each leaf to create the veins

10.  Remove the pastry case from the oven and set aside

11. Chop the peaches into small cubes and keep the raspberries whole. Arrange the peaches and raspberries into the pastry case and place the pastry leaves on top

12. Pop into the oven for approx 30 minutes

13. Remove from the oven and allow to cool in the dish before transferring to a wire cooling rack. Once cooled you can slice and enjoy the pie!

And you're finished!

Thank you so much for reading this post, I'll be back again soon :)