From the kitchens of Martha Stewart comes an explosion of taste: berries are folded into a cinnamon-laced filling that’s topped with glazed peaches instead of waves of whipped cream.
Ingredients
- 1 cup caster sugar
- 1/4 cup cornflour
- 1/4 teaspoon salt
- 2 3/4 cups milk
- 4 large egg yolks
- Pinch ground cinnamon
- 60g unsalted butter, chopped, softened
- 1 1/2 cups frozen mixed berries, thawed (see note)
- 410g can peaches in syrup
Biscuit base
- 200g granita biscuits
- 70g unsalted butter, melted
- 1/4 cup caster sugar
- Pinch of salt
Method
- Step 1Make Biscuit base: Preheat oven to 180°C/160°C fan-forced. Using a food processor, process biscuits until finely chopped. Add butter, sugar and salt. Pulse until combined. Press biscuit mixture over the base and side of a 23cm-round pie dish. Bake for 12 to 14 minutes or until edge is golden. Cool completely on a wire rack.
- Step 2Whisk sugar, cornflour and salt in a medium saucepan. Whisk in milk. Cook over medium-high heat, stirring constantly, for about 7 minutes or until bubbling and thick.
- Step 3Whisk egg yolks in a medium heatproof bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to pan. Cook over medium heat, stirring constantly, for 30 seconds or until mixture comes to a simmer.
- Step 4Immediately remove from heat. Stir in cinnamon. Add butter, 1 piece at a time, whisking until butter melts, before adding another piece. Cool custard, in saucepan on a wire rack, whisking occasionally, for about 10 minutes. Gently fold in berries.
- Step 5Pour custard into biscuit base. Cover surface with plastic wrap. Refrigerate for at least 4 hours (or overnight) or until custard filling is cold and firm.
- Step 6Spoon peaches with syrup onto centre of pie. Serve immediately.
- High protein
- Low sodium
Nutrition
1403 kj
Energy
15g
Fat Total
9g
Saturated Fat
2g
Fibre
5g
Protein
94mg
Cholesterol
159.39mg
Sodium
33g
Carbs (sugar)
43g
Carbs (total)
Notes
Cook’s note: When in season you can use 1/2 cup fresh blueberries, 1/2 cup fresh blackberries and 1/2 cup fresh raspberries.
Preparation time excludes 4 hours refrigeration.
As seen in Martha Stewart Living magazine. Reprinted with permission from Martha Stewart Living Omnimedia, Inc. (c) (2013) All rights reserved. For more from Martha Stewart visit marthastewart.com.
- Author: Martha Stewart
- Image credit: Christopher Baker
- Publication: Super Food Ideas