625 ml (2½ cups) Cake flour
2.5 ml (½ tsp.) Salt
250 g (1 cup) Butter, chilled and cut into blocks
65 ml (¼ cup) Full-fat vegetable shortening, chilled and cut into blocks
80 – 125 ml (⅓ – ½ cup) Cold water
1 Egg, beaten
30 ml (2 Tbsp.) Brown sugar
3 x 410 g cans Rhodes Quality Peach Slices in Syrup, well drained
15 ml (1 Tbsp.) Bisto Corn Flour
5 ml (1 tsp.) Ground cinnamon
2.5 ml (½ tsp) Ground nutmeg
- 1. Place the flour and the salt into a food processor.
- 2. Add the blocks of butter and shortening.
- 3. Process for a few pulses until the butter is cut into the flour and the mixture resembles coarse breadcrumbs.
- 4. Add the cold water 45 ml (3 Tbsp.) at a time, giving short pulses between each addition, until the dough comes together and starts to form a ball.
- 5. Turn the dough out of the food processor onto a clean surface and divide the dough in half.
- 6. Shape each half into a ball and then flatten each ball into a disk.
- 7. Wrap each disk in plastic wrap and refrigerate for 1 hour.
- 8. Roll out one disk to fit a pie dish. Trim off any excess and refrigerate until needed.
- 9. To make the filling, place the Rhodes Quality Peach Slices into a bowl.
- 10. Sprinkle over the Bisto Corn Flour and the spices and toss well to mix.
- 11. Spoon the peach filling into the pie dish.
- 12. Roll out the second pastry disk and cover over the filling.
- 13. Pinch and flute the edges.
- 14. Brush the beaten egg over the top crust and cut a few vent holes.
- 15. Sprinkle the pie crust with the brown sugar.
- 16. Bake the pie in an oven that has been preheated to 190°C for 35 minutes or until the pie crust is golden.
Shortening is 100% vegetable fat. You may use butter as a replacement, but the pastry will be less flaky. This pastry may also be made by hand.