Earlier this week we were thrilled to get offline and out in public! We paired up with the good folks at Paramount Pictures Ireland to treat our readers to an exclusive screening of Labor Day, starring Kate Winslet and Josh Brolin.
The movie is based on a book by American author Joyce Maynard, which we at Her.ie read for our very first Book Club. We were excited to see how the tale moved from page to screen, so we invited lots of our lovely readers to join us at Dublin’s Light House Cinema for a night of food, drink and film!
TV chef and award-winning food writer Catherine Fulvio was on hand to supply some amazing Italian-inspired treats, and following the film she gave a demo on how to bake the perfect peach pie – a recipe very central to the movie’s story!
Check out the video below to get a sense of the evening, and underneath you’ll find Catherine’s recipe so you can get baking at home too!
All gallery pics courtesy of photographer Brian McEvoy
https://www.youtube.com/watch?v=3hvOqdUdtOA&feature=youtu.be
Catherine Fulvio’s Peach Pie
Serves 6
300g tinned sliced peaches, drain for 20 minutes.
120g sugar
1 lemon, zest only
½ tsp ground cinnamon
4 tbsp tapioca flour
500g plain flour
¼ tsp salt
75g margarine, chilled and diced
75g butter, chilled and diced
100ml chilled water, you may require more
Melted butter, to brush on the pie dish
1 egg wash, to glaze
1 tbsp sugar, to decorate
Brush a 20 or 22cm pie dish with melted butter and dust with flour.
In a large bowl, combine the peaches, sugar, lemon zest and cinnamon.
Sprinkle over 2 tbsp of the tapioca flour to absorb some of the juice. Leave to stand for 10 minutes, stirring occasionally.
Preheat the oven to 190°C/fan 170°C/gas 5. Place the flour and salt into a large mixing bowl. Rub the margarine and butter into the flour until the mixture resembles fine breadcrumbs. Slowly incorporate the chilled water to form a soft pastry.
Divide the pastry dough into 2 portions – the one slightly larger than the other. Wrap each in plastic wrap and leave to rest in the fridge for 20 minutes.
Place the smaller portion of pastry between two pieces of parchment or plastic wrap and roll into a circle which is 3cm wider than the circumference of your pie dish. Carefully place the pastry into the pie dish. Dust 2 tbsp of tapioca flour on the base of the pastry.
Roll the other portion of pastry out 3cm smaller then the large one.
Spoon the peaches in the centre of the pie dish without the peach juices.
Brush the edges with egg wash. Lift the parchment or plastic wrap with the pastry on it and carefully place it over the peaches and peel the parchment or plastic off. Crimp the edge of the pastry to seal. Decorate the top with the pastry trimmings. Brush with egg wash and sprinkle over the sugar and bake in the preheated oven for 30 to 35 minutes or until golden, keep an eye on it. Remove from the oven and cool slightly before serving warm.
Tip: If using fresh peaches, using 6 to 7 peeled and sliced into thin wedges and increase the sugar by 60g.
