Name Peach crunch pie

Vote

0.0/5 rating (0 votes)
peach-crunch-pieImperial
2 oz butter
6 oz mixed plain and chocolate digestive biscuits, crushed
1 x 14 oz can sliced or halved peaches
1 oz icing sugar, sifted
2 teaspoons arrowroot
few drops of yellow food colouring


Metric
50 g butter
175 g mixed plain and chocolate digestive biscuits, crushed
1 x 400 g can sliced or halved peaches
25 g icing sugar, sifted
2 x 5 ml spoons arrowroot
few drops of yellow food colouring


Put the butter in an 18 cm/7 inch round pie dish and MICROWAVE ON HIGH for 1-1/2 minutes until melted. Add the biscuit crumbs, mix thoroughly then press into the base and sides of the dish to form a flan case. MICROWAVE ON HIGH for 2 minutes, giving the dish a half-turn after 1 minute. Drain the juice from the peaches and reserve 150 ml/1/4 pint. Arrange the peaches in the flan case. Combine the icing sugar, arrowroot and food colouring in a jug. Gradually blend in the reserved juice. MICROWAVE ON HIGH for 2 minutes until the glaze thickens, stirring occasionally. Pour the glaze over the fruit and leave to cool.
Serves 4
NOTE: To loosen the crust when cold, dip the base of the dish in hot water.

Add comment

Security code
Refresh

FDRPolls

Your best fast-food restaurant is