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Martha's summer fruit cream pie
Martha's summer fruit cream pie
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Martha Stewart's fruity delight: a berry-studded, cinnamon-infused filling topped with glazed peaches for a unique twist.
Ingredients:
  • 215.00 gm caster sugar
  • 32.50 gm cornflour
  • 0.60 gm salt
  • 708.13 gm milk
  • 4 large egg yolks
  • Pinch ground cinnamon
  • 60g unsalted butter, chopped, softened
  • 375.00 ml frozen mixed berries, thawed (see note)
  • 410g can peaches in syrup
  • 200g granita biscuits
  • 70g unsalted butter, melted
  • 53.75 gm caster sugar
  • Pinch of salt
Instructions:
  • To make the Biscuit base, start by preheating your oven to 180°C/160°C fan-forced. Using a food processor, finely chop the biscuits. Then add butter, sugar, and salt. Pulse until well combined. Press the biscuit mixture onto the base and sides of a 23cm-round pie dish. Bake for 12 to 14 minutes until the edges turn golden. Allow it to cool completely on a wire rack.
  • In a medium saucepan, combine sugar, cornflour, and salt. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until thickened and bubbly, about 7 minutes.
  • Combine whisked egg yolks and milk mixture in a medium heatproof bowl, whisking until smooth. Transfer mixture back to the pan and cook over medium heat, stirring constantly until it simmers, about 30 seconds.
  • Remove the saucepan from heat and sprinkle in the cinnamon. Add the pieces of butter one at a time, whisking until melted before adding the next piece. Let the custard cool for about 10 minutes on a wire rack, stirring occasionally. Carefully fold in the berries.
  • Pour the luscious custard over the scrumptious biscuit base, ensuring every inch is covered. Seal the top with a layer of plastic wrap and let it chill in the refrigerator for a minimum of 4 hours, or even better, overnight, until the custard sets beautifully.
  • Arrange the peaches with syrup in the center of the pie and serve right away.

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