peach, honey and vanilla pie
- 1.2kg small ripe peaches (about 10 peaches), thinly sliced
- 2 tablespoons honey
- 1 cup (220g) caster (superfine) sugar
- ¼ cup (35g) arrowroot
- 1 vanilla bean, split and seeds scraped
- ⅓ cup (40g) almond meal (ground almonds)
- 1 egg, lightly beaten
- 2 tablespoons raw or Demerara sugar
- 3 cups (450g) plain (all-purpose) flour, plus extra for dusting
- ⅓ cup (75g) caster (superfine) sugar
- 1 teaspoon sea salt flakes
- 200g cold unsalted butter, chopped
- 1 tablespoon apple cider vinegar
- ½ cup (125ml) iced water
- To make the pastry, place the flour, sugar and salt in a large bowl. Mix to combine. Add the butter and, using your fingertips, rub into the flour mixture until it resembles fine breadcrumbs. Add the vinegar and water and, using a butter knife, mix to form a rough dough. Gently knead to bring the dough together, shape into 2 equal discs and wrap each in plastic wrap. Refrigerate for 30 minutes or until firm.
- Roll out 1 of the pastry discs between 2 sheets of lightly floured non-stick baking paper to 4mm thick and use it to line an 18cm round pie tin, trimming any excess. Refrigerate for 30 minutes.
- Line a large tray with non-stick baking paper. Roll out the remaining pastry disc, as above, to 3mm thick and cut into 1.5cm-wide strips. Twist the pastry strips from each end and place on the tray. Refrigerate until needed.
- Preheat oven to 180°C (350°F). Place the peach, honey, caster sugar, arrowroot and vanilla seeds in a large bowl and mix to combine. Spread the almond meal in the base of the pastry case and top with the peach mixture.
- Starting in the centre of the pie, arrange the twisted pastry to create a spiral pattern over the filling, pressing to join each length of pastry. Brush the pastry with egg and sprinkle with raw sugar. Place on an oven tray and bake for 45–50 minutes or until the pastry is golden brown. Allow the pie to stand for 30 minutes before serving. Serves 6–8
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