- 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
- 100 g sour cream
- 1 egg
- 75 g (⅔ cup) caster sugar
- 2 tbsp plain flour
- 1 tsp vanilla extract
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.
You will need a shallow 22 cm pie dish for this recipe.
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