PEACH PIE

Serving size: Serves 8
Cooking time: Less than 60 minutes

INGREDIENTS

2 cups plain flour
2/3 cup icing sugar mixture
185g cold butter, chopped
2 egg yolks
1-1½ tablespoons iced water
¼ cup apricot jam, warmed, sieved
1 x 825g can peach slices in natural juice, drained
Whipped cream, to serve
Fresh mint leaves, to decorate

Filling:
100g butter, softened
½ cup caster sugar
2 eggs
¾ cup almond meal
¼ cup self-raising flour
1 teaspoon vanilla extract

METHOD

1. Process flour, icing sugar mixture and butter until combined. Add egg yolks and enough water to make ingredients form a dough. Knead dough on a floured surface until smooth. Cover; refrigerate for 30 minutes.

2. Roll two-thirds of the dough between two sheets of baking paper, until large enough to line a greased 23cm-round pie dish; trim edge. Cover, refrigerate for 30 minutes.

Filling:
3. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in almond meal, flour and vanilla; mix well.

4. Spoon filling into prepared dish; top with peaches.

5. Roll remaining pastry between two sheets of baking paper until large enough to cover pie; trim edge. Prick top with a fork.

6. Cook in a moderate oven, 180C, for 30 minutes or until cooked when tested. Brush top of pie with jam.

7. Serve warm or cold with whipped cream; decorate with mint.