Peach and Nectarine Caramel Pie
Caramel is quite the gift isn’t it? It’s beautifully sweet and can be paired with ever so much but when mixed with peaches and nectarines, the flavours really are elevated. I’m so excited to share with you my easy, no fuss summer pie and I hope you enjoy.
Ingredients
1 pack of frozen peaches/nectarines (or fresh)
110g brown sugar
3 tbsp water (for the caramel)
1 shortcrust pastry (pre-rolled)
1 tsp Ceylon cinnamon
Some raspberries
3 tbsp plant based butter
3 tbsp vegan cream
Method
Preheat your oven to 180c and roll your pastry over a pastry dish, ensure the pastry is pushed along the edges firmly and use a rolling pin to go over the top to remove the excess.
Place parchment over the top and fill with baking beans (or a saucepan/rice if you don’t have them to weight down) and bake for 10 minutes.
During the bake, make your caramel. Pop your sugar into your pan and cook until the sugar starts to melt, remove from the heat and gradually add in your butter and whisk until melted then slowly add in your butter and stir until melted. The colour should be a beautiful amber.
Then add in your peach mix and stir until fully coated for a minute or so. Remove your pastry from the oven and fill with your mix.
Place some raspberries on top and bake for 25-30 minutes until cooked through.
Serve with ice cream or clotted cream and enjoy
