A simple and irresistible treat featuring a crumbly snickerdoodle pie crust, surrounding a sweet and gooey centre made of fruity and floral peach filling, perfect for summertime. Dollop a scoop or two of vanilla ice-cream to complement the dessert – best served fresh and warm – free for all loved ones to gather round and share.
Ingredients
- 6 ripe medium yellow peaches (900 g), halved, stones removed
- 100 g butter, melted
- 1 tbsp plain (all-purpose) flour
- 300 ml thickened cream
- ½ cup (110 g) caster sugar
- 1 vanilla bean, split lengthways, seeds scraped
- 2 tsps ground cinnamon
- 1 egg, beaten lightly
SNICKERDOODLE PASTRY
- 1 egg, beaten lightly
- 150 g butter, chopped
- ⅔ cup (145 g) caster sugar
- ⅓ cup (75 g) firmly packed brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1¾ cups (265 g) plain flour
- 2 tsps ground cinnamon
- ¾ tsp cream of tartar
- ¾ tsp bicarbonate of soda
- ¼ tsp sea salt flakes
Steps
Make pastry. Beat butter and both sugars in an electric mixer fitted with the paddle attachment for 3 mins or until light and fluffy. Add egg; beat until well combined. With motor operating on low speed, add remaining ingredients, continuing to mix until just combined to form a dough.
Cut each peach half into three wedges; place in a large bowl. Add butter, flour, cream, half the sugar and the vanilla seeds; toss to mix well.
Combine remaining sugar with the cinnamon; dust half onto a clean work surface. Place dough on top; roll out to form a 28 cm round.
Transfer peach mixture to greased pan; shake gently to spread evenly. Using the rolling pin, roll dough up onto itself, around rolling pin. Unroll dough over frying pan to cover peach filling completely. Tuck edge of dough down into side of frying pan to enclose filling; brush with egg. Dust pastry with remaining cinnamon sugar mixture.
Bake pie for 45 mins or until pastry is puffed and golden. Serve warm pie with ice-cream, if you like.
Photo: bauersyndication.com.au