Ingredients
2 Cups plain flour
2/3 Cup icing mixture
185g Cold butter, chopped
2 Egg yolks
1 ½ Tbsp. Iced water
HEINZ® Peach Slices in Juice
Kraft® Apricot Spread
Fosters Clark's® UHT Liquid Custard - Vanilla
Whipped cream, to serve
Filling
100g Butter, softened
½ Cup caster sugar
2 Eggs
¾ Cup almond meal
¼ Cup self-raising flour
1 tsp. Vanilla essence
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
Made with
Method
Process flour, icing 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, and place covered in the refrigerator for 30 minutes.
Roll ½ of the dough between two sheets of baking paper until large enough to cover the base of a lined and greased 23cm round pie dish.
Place covered in the refrigerator for 30 minutes.
For the filling beat the butter and sugar in a small bowl with an electric mixer until light and fluffy.
Beat in eggs one at a time, then stir in almond meal, flour and vanilla and mix well.
Spoon filling into prepared dish, and top with peaches.
Roll remaining pastry between two sheets of baking paper until large enough to cover the pie. Place pastry on top and trim the edge.
Prick the top of the pie with a fork.
Cook in a moderate oven on 180ᵒC for 30 minutes, or until cooked through.
Brush top of pie with apricot jam, and serve warm or cold with whipped cream and vanilla custard.
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1
2 Cups plain flour
2
2/3 Cup icing mixture
3
185g Cold butter, chopped
4
2 Egg yolks
5
1 ½ Tbsp. Iced water
6
825g HEINZ® Peach Slices in Juice, drained
7
¼ Cup Kraft® Apricot Spread, warmed
8
"Fosters Clark's® UHT Liquid Custard - Vanilla
9
Whipped cream, to serve
10
Filling
11
100g Butter, softened
12
½ Cup caster sugar
13
2 Eggs
14
¾ Cup almond meal
15
¼ Cup self-raising flour
16
1 tsp. Vanilla essence
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