When a recipe for a peach pie finishes with 'bake until dark golden and bubbling', you know you're onto a good thing.
- 800 g peaches, chopped into 3 cm pieces
- 220 g (1 cup) caster sugar
- 35 g (¼ cup) cornflour
- ¼ tsp ground cardamom
- 1 vanilla bean, split, seeds scraped (or 1 tsp vanilla bean paste)
- ½ lemon, juice and finely grated zest
- 2 tbsp almond meal
- 1 tbsp full cream milk powder
- 1 egg
- 1 tbsp demerara sugar or raw sugar
- double cream, to serve
- 375 g (2½ cups) plain flour, plus extra to dust
- 55 g (¼ cup) caster sugar
- pinch sea salt
- 250 g cold unsalted butter, cut into 2 cm pieces
- 2 tbsp apple cider vinegar
- 100 ml chilled water
- 4 ice cubes
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.
Chilling time: 1 ½ hours
Resting time: 30 minutes
- For the pie crust, combine the flour, sugar and salt in a bowl. Add the butter and toss to completely coat. Turn out onto a cool, clean work surface, then, using your fingers, smear the butter into the flour until it creates coarse, shaggy pieces (leave some big pieces of butter, as this will ensure a flaky crust).
- Combine the vinegar, chilled water and ice cubes in a jug.
- Make a well in the centre of the flour mixture, then add 2 tablespoons of the vinegar water at a time, carefully folding the flour mixture into the water, until all the water is used (discard the ice cubes) and you have a rough dough. Add a little extra water if needed but you don't want the pastry to be damp at all.
- Divide the pastry into 2 roughly even portions and enclose in plastic wrap. Chill for at least 1 hour or up to 2 days.
- Roll out 1 portion of pastry on a lightly floured work surface to a 3 mm–thick, 28 cm circle and line a 24 cm pie tin (preferably enamel) with the pastry. Chill for 30 minutes. Roll out the remaining pastry until 3 mm thick and cut into eight 4 cm-wide strips or cut extra strips according to how you'd like to design your pie (be creative!). Place on a baking-paper lined baking tray and chill for 30 minutes.
- Preheat the oven to 200°C.
- For the filling, place the peaches, sugar, cornflour, cardamom, vanilla seeds, lemon zest and juice in a bowl, and stir to combine well. Spread the almond meal and milk powder over the base of the pastry in an even layer then spoon the filling into the pastry case. Arrange the pastry strips in a lattice pattern over the filling, pressing the sides and strips together to seal. Trim any excess pastry to an even border around the pie, then create a fluted edge by pinching the pastry together with your thumb and forefinger.
- Lightly beat the egg with 2 teaspoons cold water, then, using a pastry brush, brush the egg wash over the pastry to coat. Scatter with demerara sugar. Place the pie on a baking tray, then bake for 20 minutes or until starting to colour. Reduce the oven temperature to 180°C and bake for a further 40 minutes or until dark golden and bubbling. Remove from the oven and rest for 30 minutes. Cut into slices and serve with double cream.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.