Recipe

Peaches and cream pie with easy sweet pastry

This peaches and cream pie recipe creates a simply divine dessert. The homemade pastry is to die for, while the peach filling is lusciously spiked with sour cream and cinnamon. Serve with ice cream and prepare to swoon!

By Sophie Gray
  • 1 hr preparation
  • 1 hr cooking
  • 1 hr marinating
  • Serves 8
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Ingredients

  • flour, for dusting
  • 1/4 cup rolled oats
  • 1 egg, separated
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 teaspoon cinnamon
  • 1/3 cup sour cream
  • 1/4 cup cornflour
  • 4 large peaches, peeled, sliced
  • 1 tablespoon sugar, for sprinkling (optional)
Sweet pastry
  • 2 1/2 cup plain flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 220 gram butter, cubed
  • 1/4 cup cold water
  • 2 teaspoon white vinegar

Method

  • 1
    Make the sweet pastry (see below).
  • 2
    Preheat oven to 200°C. Dust a 23cm pie dish with flour. On a floured bench, roll a sweet pastry disc out to line the pie dish, leaving just over 1cm overhang all the way around. Scatter the oats in the bottom, place on a baking tray.
  • 3
    In a large bowl combine egg yolk, sugars, cinnamon, sour cream and cornflour and mix. Fold in the peach slices and pour into the prepared tin; don’t overfill.
  • 4
    Roll the second disc of pastry into a large rectangle, slightly thinner than the first. Cut into 12-14 strips. Place strips across pie, spacing evenly. To create a lattice effect, fold alternate strips back on themselves, then lay a pastry strip crossways to the others. Replace the strips that were folded back, bringing them over the crossways one. Repeat, using the alternate strips that stayed in place the first time. Continue this process, using our picture as a guide.
  • 5
    Fold pastry overhang up over the edge of the lattice, forming a rim on the edge of the pie dish. Crimp with your fingers or a fork. Brush pastry with egg white and sprinkle with sugar, if desired.
  • 6
    Bake for 10 minutes then reduce the temperature to 190°C. Bake a further 40-50 minutes until the filling in the centre is bubbling. Cover edges with foil if becoming too brown. Filling will set when cool. Serve chilled or reheated.
Sweet pastry
  • 7
    Stir together flour, sugar and salt. Using a knife, pastry blender or processor, cut in butter until pieces are pea-sized. Add water and vinegar and mix lightly, then turn onto bench. Mixture will be crumbly. Don’t knead; instead gather the crumbs, lift, fold, press and repeat, folding and pressing for 2 minutes or until dough forms. Roll into a log, divide in 2, flatten each half into a disc. Wrap and refrigerate for 1 hour.

Notes

  • Serves 8-10. - The filling must reach bubbling point in the middle in order to set; increase overall cooking in 5 minute increments if required. You can omit the lattice and cover the pie completely with pastry; crimp the edges and slice in vents. - You could use 500g canned peaches, drained, instead of fresh, if preferred. - PER SERVE (10) Energy 449kcal, 1877kj • Protein 6g • Total Fat 22g • Saturated Fat 14g • Carbohydrate 55g • Sugars 24g • Fibre 4g • Sodium 248mg