Ingredients
Serves 8-10Short pastry
300 g plain flour
180 g self raising flour
280 g butter, cut into small cubes
160 g caster sugar
4 egg yolks
½ teaspoon of vanilla bean paste
1 tablespoon of water
Filling
8 medium freestone peaches
3/4 cup raspberries
2 heaped tablespoons of caster sugar
To serve
Icing sugar
1 tub Vanilla connoisseur ice-cream
Method
Pre-heat oven to 180°C.
Put the flour, butter and sugar in a food processor and pulse five or six times until it resembles bread crumbs.
In a small bowl lightly mix together the vanilla, egg yolks and water with a fork.
Add the egg mixture and pulse another three or four times until the pastry just starts to come together.
Tip the pastry out into a bowl and push it together with your hands until it combines together to make a ball. Pop it in the fridge whilst you prepare your fruit.
Cut each peach into quarters, removing the stone. Place in a bowl and sprinkle with sugar.
Cut the pastry into two equal halves and roll out into 2 large flat circles (approx. 30cm) between two sheets of cling film.
Remove the top sheet of cling film and place the base of the pie face down on a large square baking tray lined with baking paper, then remove the other side of cling film.( it’s short pastry and is easier to handle this way).
Pile the peaches into the middle of your base and sprinkle over the raspberries. Cover with your other sheet of pastry.
Fold and pinch the edges of the pastry together using your fingers or a fork. Prick the top of the pie to allow steam to escape.
Bake in oven for 35 to 40 minutes until golden.
To serve-Dust with icing and eat it whilst its still warm with ice cream
It’s also delicious cold the next day!