serves
6
prep
1:45 hour
cook
50 minutes
difficulty
Mid
serves
6
people
preparation
1:45
hour
cooking
50
minutes
difficulty
Mid
level
Ingredients
- 200 g (1¾ cups) plain flour, plus 2 tbsp extra
- 2 tbsp caster sugar
- 100 g cold unsalted butter, chopped
- 45 g lard, chopped
- 3 x 410 g cans sliced peaches in natural juice, drained, or 8 fresh peaches, thickly sliced
Custard filling
- 100 g sour cream
- 1 egg
- 75 g (⅔ cup) caster sugar
- 2 tbsp plain flour
- 1 tsp vanilla extract
You will need a shallow 22 cm pie dish for this recipe.
Instructions
To make pastry, process 200 g flour, sugar, butter, lard and ½ tsp salt in a food processor until mixture resembles fine breadcrumbs. Add 50 ml water and pulse until a ball forms. Shape into a disc. Cover with plastic wrap and refrigerate for 1 hour to rest.
Preheat oven to 200°C. Roll out pastry to a 30 cm round. Line a buttered shallow 22 cm pie dish with pastry; fold overhanging pastry under itself to form a thick edge and pinch to decorate. Refrigerate for 30 minutes.
Reserve 15 peach slices. Chop remainder and toss with extra 2 tbsp flour. Place in pie shell and top with reserved peaches.
To make custard, whisk sour cream, egg, sugar, 2 tbsp flour and vanilla in a bowl until smooth, then pour over peaches. Bake for 50 minutes or until top is golden and a knife inserted into the centre comes out clean.
As seen in Feast Magazine, Issue 14, pg85.
Photography by Derek Swalwell
Photography by Derek Swalwell
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
