Dessert Recipes

Peaches & Cream Pie

October 11, 2021

Yield
Serves 6
Prep Time
20mins
Cook Time
60mins
Difficulty Level
3 / 5

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

SNICKERDOODLE PASTRY

Steps

01.
Preheat oven to 180 C. Grease a 28 cm ovenproof frying pan.
02.

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.

03.

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.

04.

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.

05.

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.

06.

Bake pie for 45 mins or until pastry is puffed and golden. Serve warm pie with ice-cream, if you like.

TIP The pastry is inspired by snickerdoodles, a cinnamon-flavoured American cookie. This pastry is buttery and soft, like the cookie, and does not need to be chilled before rolling out.

Photo: bauersyndication.com.au