New food labels
are here!

Contry of Origin food label
Find out more

I want to buy Australian. I'm looking for...

Flame peach pie

Stone fruit is a delicious addition to any dessert, and this one is no exception! Flame peaches are in season and this light and refreshing peach pie is a great way to finish off a special meal. Try switching it up with plums and nectarines throughout the summer for a little variety every time you cook it!

 

Preparation time

45 minutes 

 

Cooking time

45 minutes

 

Serves

6

 

Ingredients

For the pastry

250g butter, cut into small cubes 

1 1/2 cups plain flour, sieved, plus a little extra to dust the bench 

1/4 cup water

2 tbs sugar

1 egg, whisked and kept in the refrigerator until needed 

A sprinkling of salt

For the filling

4 tbsp brown sugar, plus a little extra for sprinkling

2 tbsp butter

1 tsp cinnamon

4 flame peaches, ripe but firm

300ml cream, to serve

 

Method

  • Mix your dry ingredients well
  • Using a food processor or the tips of your fingers, roughly combine the mixture with the butter cubes until it reaches the consistency of coarse breadcrumbs
  • Add the water a little at a time, sparingly to provide the dough with some moisture
  • Wrap and refrigerate the dough for approximately half an hour so it is rested, cold and easy to roll out when you're ready
  • Meanwhile, pit and slice your peaches, then set them aside in the refrigerator 
  • Combine the sugar, butter and cinnamon to create a paste for the base of your pie
  • Lightly grease your pie tin
  • When the dough has been properly rested and chilled, lightly flour your bench and roll it out (moving quickly so the dough doesn't overheat), then roll it on to your pie tin
  • Line the dough with a layer of baking paper and weigh it down with some baking beads (you can use rice or dried beans if you don't have any baking beads)
  • Pre-bake the dough for 20 minutes at 200 degrees celcius
  • Pull the par-baked pie shell out of the oven and brush it with your egg wash. Cook it for another 10 minutes, then pull it out and allow it to cool (for approximately half an hour)
  • Brush the cold pie shell with the paste you made earlier, top it with the sliced peaches and sprinkle with a little extra brown sugar
  • Bake the pie for another 15 minutes (or until the peaches look like they are done)
  • Serve with fresh cream
  • Enjoy!

Comments