Food & Drink

We Made That | Matt Wilkinson’s Epic Peach & Raspberry Pie

By James Shackell - 14 Dec 2017

the-pie-shop-melbourne


If you haven’t swung by Matt Wilkinson’s new Pie Shop, your life is missing a small pie-shaped piece. Matt and partner Steve Rogers opened the tiny pie emporium next to Pope Joan earlier this year, and it’s been going gangbusters ever since.

This Christmas, Matt is doing something a little special. The Nellie—a sweet pie, baked golden brown, stuffed with Peach, lemon verbena and raspberry. Freakin’ NOM.

You can pick one up at The Pie Shop, or have a crack at making it yourself. We’ve got the recipe, fresh from Matthew’s mouth. Lovely jubbly.

Ingredients

For the pastry:

  • 150g plain flour
  • 40g fine polenta
  • 90g butter, diced and soft
  • 70ml water
  • 15g sugar
  • Pinch of salt

For the filling:

Dry ingredients

  • 50g plus three tablespoons raw sugar
  • 100g lemon verbena sugar*
  • 40g cornflour
  • Pinch of salt

Other

  • 650g ripe yellow peaches cut into thin strips, stones removed
  • 200g fresh raspberries
  • 200g raspberry jam (or any favourite jam really)
  • 1 good dash angostura bitters
  • 1 tablespoon milk

*Lemon verbena is a perennial shrub - brilliant for culinary purposes. We add lemon verbena to caster sugar to infuse but you could also make it out of lemongrass, thyme, vanilla beans.

Method

Bang the oven on to 200°C. Nice and hot.

Start by making your pastry. Using your fingertips, mix the flour, polenta and butter together until the mix resembles breadcrumbs, then add water, sugar and a pinch of salt. Mix softly together to form a good dough. When you’re happy, whack it in the fridge to chill for 20 minutes.

Mix the dry ingredients (except the three tablespoons of raw sugar) with the peaches, raspberries, jam and bitters.

Take the pastry out of the fridge. Divide the mix in half—with one being a little larger than the other. Roll out the smaller half into a sheet and line a 28cm pie tin. Place the filling mixture inside.

Roll out the remaining pastry and, using a small knife, cut it into 3cm-wide strips and lay along the top of the filled pie in diagonal lines. Kind of like a lattice, or those cartoon pies you see cooling on windowsills.

Brush the top lightly with milk and sprinkle with the remaining 3 tablespoons of raw sugar (you can never have too much).

Place on the bottom shelf of the oven for 20 mins, then turn down the heat to 190°C and cook for another 30-35 minutes, or until golden brown and bubbling on top.

Place onto a cooling wire and rest for a few hours before serving. Keep out of reach of ruffians, scoundrels and small children. It should look something like this:

the-pie-shop-melbourne

Serve with a big dollop of crème fraiche or vanilla ice cream.

Congrats, you just became the hero of Christmas lunch. 

Mastered the pie? Have a crack at Long Chim's famous banana roti

Image credit: Annika Kafcaloudis 

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