I used frozen peach because there wasn't any peaches yet in stock. I used 2 packets and they weigh 590g. I wished I had used 3 packets instead. Note to self: Next time used more peaches..the more the merrier..lol!
Drained the juices.
Microwaved the syrup juice for 6-7 mins.
Oh no..all hardened like candy.. Rose said not to worry..but I am still bothered by it. So I cut the caramel into tiny pieces..lol!
Peaches look a lot but after baked..they shrink!
I rolled the dough to 16" on the same baking paper that I am going to bake with. Easier for me imo...cos I rolled it the night before to 14" and then back in the fridge. The next day just before baking, I rolled it to 16" and then assembled and baked.
Then wrapped it up like a big dumpling.
I realised that there's a lot of pastry..and at this point I knew I wanted to have more peaches. But the pastry too thin and too soft to move it.
I had extra pastry from the mulblueberry pie I made so I cut them up into hearts and put them all over. Sprinkled 1 tsp of sugar all over too.
I managed to get a slice of photo before I left the house.
That plate is a free plate - can't remember from where. I think Namiko Chan must be the designer.
And if you are wondering, I like to snack on popcorns..those are lightly salted popcorns :)
There, another photo of the slice pie with the mulblueberry pie.
Very yummy pie and pairs perfectly well with ice-cream. However, like I said I wished it had more peaches, at least 2x more imo. Will definitely make this pie again.