Peach Melba pie served in a dish with a spoon

Peach Melba pie

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Prep: 30 mins Cook: 1 hr Plus chilling and cooling

Easy

Serves 6-8

Have some raspberries that are a little past their best? Use them to make this fabulous Peach Melba pie – a wonderful combination of raspberries and peaches

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (8)

  • kcal413
  • fat19g
  • saturates11g
  • carbs52g
  • sugars20g
  • fibre4g
  • protein7g
  • salt0.4g
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Ingredients

    For the pastry

    • 175g self-raising flour, plus extra for dusting
    • 175g white spelt flour
    • 160g unsalted butter, chilled and cubed
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the filling

    • 4 ripe peaches
    • ½ lemon, juiced
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 tbsp cornflour
    • 1 tsp vanilla extract
    • 3 tbsp light muscovado sugar
    • 1 tbsp runny blossom honey
    • 200g raspberries
    • 10g chilled butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 2 tbsp demerara sugar
    • vanilla ice cream or whipped cream, to serve

    Method

    1. Combine both flours, the butter and a pinch of salt in the bowl of a food processor and blitz to a fine crumb. Add cold water 1 tbsp at a time (4-5 tbsp), pulsing until the mix starts to cling together. Tip out and knead with your hands (add more water if required) to make a pliable pastry dough. Split in half and flatten each portion. Wrap and refrigerate for at least 1 hr.

    2. Remove a disc of pastry from the fridge, unwrap and, on a generously floured surface, roll it out to a large, circle, wider than the pie dish. Transfer to a floured baking sheet and chill for about 10 mins. Repeat with the remaining disc.

    3. Heat the oven to 180C/160C fan/gas 4. Stone and quarter the peaches. Cut each in two, and toss in a bowl with the lemon juice, cornflour, vanilla extract, sugar, honey and raspberries. Add the butter in small pieces.

    4. Using a floured rolling pin, drape one of the pastry sheets across a 24cm pie dish. Let it sink in and, holding the edges, lift and tuck into the corners. Prick the pastry all over and fill with the peach mixture. 

    5. Drape the second pastry sheet over the filling. Press together the top and bottom crusts, crimping with your fingers to seal, and trim off any excess. Cut three 8cm slits across the top crust, brush with the beaten egg and sprinkle over the demerara sugar. Bake for 55 mins to 1 hr until the crust is deeply golden and the filling is bubbling out. Cool for about 10 mins before serving with cream or vanilla ice cream.

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