Shane cooks

Peaches and Cream Pie

Peaches and Cream Pie
Preparation time:
40 minutes
Cooking time:
40 minutes

The perfect celebration of summer’s best produce, Shane’s peaches and cream pie features a beautifully flakey pastry topped with velvety cream and adored fresh sliced honey peaches and raspberries.

  • Ingredients

    For the pastry:
    • 300g plain flour
    • ¾ tsp salt
    • 200g butter, cold & cubed
    • 100ml cold water
    • 1 egg, for egg wash
    For the filling:
    • 250ml cream
    • Dash vanilla essence
    • 225g cream cheese
    • 4 tbsp icing sugar
    • 100g frozen raspberries
    • 4/5 white peaches
    • 100g honey
    • Mint to garnish
  • Method

    To make the pastry:
    • Add the flour, salt and cold butter to the Kenwood food processor.
    • Pulse for a few seconds to create a chunky consistency. You want to have visible pieces of butter in the mix.
    • Add the cold water and pulse again until the dough starts to come together. Don't over-mix.
    • The consistency should resemble lumpy dough with visible pieces of butter. This will result in a lovely flaky pastry.
    • Turn this onto your table and squeeze together using your hands to form a dough. Wrap & chill.
    • Once rested, roll to approx. 1cm in thickness and line the 8" deep pie dish.
    • Shane likes to pinch the edges to create a crimped edge. This is optional.
    • Chill the lined pie dish for 30 minutes.
    • Preheat your oven to 190C/170C fan.
    • Press two square sheets of parchment paper into the chilled pie, fill with baking beans/rice, and place in the preheated oven for 20 minutes.
    • Once the 20 minutes are up, remove the baking beans and return the pie to cook the base for another 10 minutes.
    • Remove, using a fork, make a few holes in the base of the pie, egg wash and pop back in for another 10 minutes or until lightly golden brown.
    • Remove and set aside to cool.
    For the filling:
    • Slice the peaches and drizzle with honey, toss well and set aside to allow to marinate.

    • Add the cream cheese, icing sugar and vanilla to the whipped cream and mix.

    To assemble:
    • Spoon the cream into the base of the cooled pie shell.
    • Top this with sliced honey peaches, raspberries and mint.

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