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Peaches & cream pie
Peaches & cream pie
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Total Time:
1 hour 25 minutes
Indulge in a luscious peach and cream pie for a luxurious dessert experience.
Ingredients:
  • 225 g cold unsalted butter plus extra for greasing
  • 500 g plain flour
  • 100 g icing sugar plus extra to serve
  • 4 large free-range eggs
  • 175 ml semi-skimmed milk plus extra for the dough
  • 1 tablespoon cornflour
  • 175 g fat-free Greek yoghurt
  • 275 g caster sugar
  • 2 x 410 g tins of peach slices
Instructions:
  • Cut 200g of butter into cubes and pulse with 400g of flour in a food processor until it looks like fine breadcrumbs. Add icing sugar and 2 eggs, pulse again, then mix in a splash of milk until dough forms. Shape into a ball, wrap in clingfilm, and chill for 20 minutes. Preheat oven to 180°C/gas 4. Grease a 30cm pie dish with butter. Roll out the dough into a 40cm circle and press into the dish. Prick with a fork, line with parchment paper and baking beans, blind bake for 10-15 minutes. In a bowl, whisk remaining eggs with vanilla, cornflour, milk, yoghurt, 200g caster sugar, 1 tbsp flour, and a pinch of salt. Arrange drained peaches in the pastry shell, pour custard over. Bake for 40 minutes until set with a slight wobble. Make crumble topping by rubbing 25g butter and 90g flour, then stir in 75g sugar. Sprinkle over the pie and bake for 15 minutes until golden. Cool, dust with icing sugar, and serve.

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