Peach pie

Recipe from: 3/1/2001 12:00:00 AM
Ingredients 11
Servings 8
Time 35 minutes

Ingredients

  • PASTRY
  • 280
    g
    cake flour
  • 70
    g
    cold butter, cubed
  • 70
    g
    lard or white vegetable fat, cubed
  • 45
    g
    castor sugar
  • FILLING
  • 50
    ml
    pecan nuts, finely chopped
  • 900
    g
    peaches, peeled and sliced
  • 40
    ml
    brandy
  • 45
    ml
    cornflour
  • 1
    egg white, lightly beaten
 

Method

40‑45 minutes
 
1. Pastry: Place flour in a bowl. Add butter and lard and rub in to resemble coarse crumbs. Add 15 ml castor sugar and about 60 ml iced water and mix to form a firm dough. Wrap in plastic wrap and chill for 30 minutes. Meanwhile, preheat a baking tray in the oven. 2. Divide dough in half, one half larger than the other. Roll out the larger one to line a 23 cm pie dish and sprinkle with nuts. 3. Place peaches in a bowl. Sprinkle with 25 ml castor sugar, brandy and cornflour. Toss to combine. Spoon into the pastry crust. 4. Roll out remaining pastry into a circle to cover the pie dish. Cut out four leaf shapes from the middle. Carefully lift pastry and cover the pie. Brush edges with water and press to seal. Use leaf shapes as a garnish in the centre of the pie. 5. Place pie dish on preheated baking tray and bake at 190 °C for 20 minutes. Remove from oven, brush with egg white and sprinkle with remaining sugar. Return to the oven and bake for a further 20 to 25 minutes until pastry is golden. Serve warm with whipped cream.
 

Read more on: bake  |  fruit
 

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