Easy Dessert

Bellini peach pie

Name: Bellini peach pie
Yield: 6
Ingredients: 1kg yellow peaches, cut into eighths, stones removed; 500ml white wine; 110g caster sugar; Finely grated zest of 1/2 lemon; 1 vanilla bean, split, seeds scraped; 30.00 ml cornflour; 1 egg, lightly beaten; 40.00 ml raw sugar; Double cream, to serve; 40.00 ml apple cider vinegar (we used Woolworths Marco); 375g plain flour; 55g caster sugar; 250g cold unsalted butter, chopped

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by Charlotte Binns-McDonald

Nov 02, 2018

Peach pie is all about taking it easy and enjoying a lovely summers day. This recipe champions the fresh, fruity peach bellini in blissful pie form.

1kg yellow peaches, cut into eighths, stones removed
2 cups (500ml) sparkling white wine
1/2 cup (110g) caster sugar
Finely grated zest of 1/2 lemon
1 vanilla bean, split, seeds scraped
1 1/2 tbs cornflour
1 egg, lightly beaten
2 tbs raw sugar
Double cream, to serve

Pie crust

2 tbs apple cider vinegar (we used Woolworths Marco)
2 1/2 cups (375g) plain flour
1/4 cup (55g) caster sugar
250g cold unsalted butter, chopped

Method

1.

To make the filling, combine peach, wine, caster sugar, lemon zest and vanilla pod and seeds in a bowl, cover and stand for 5 hours or overnight to macerate. Drain peach mixture over a saucepan, reserving liquid and peach separately. Discard vanilla pod. Transfer 1/4 cup (60ml) peach liquid to a bowl and stir through cornflour until well combined. Add cornflour mixture to peach liquid in saucepan. Place pan over high heat and bring to the boil. Cook, without stirring, for 10 minutes or until reduced by two-thirds. Transfer to a heatproof bowl and stir through reserved peach.
2.

Meanwhile, for pie crust, place vinegar in a jug with 1/3 cup (80ml) water and 4 ice cubes. Place flour and sugar in a bowl with 1/2 tsp fine sea salt. Add butter and toss to completely coat in flour mixture. Transfer to a food processor and pulse until coarsely combined. Turn out onto a clean work surface and make a well in the centre. Add 2 tbs vinegar water at a time, carefully folding flour mixture into water, until a firm dough (you may not need all the water). Discard ice. Divide dough into one-third and two-third portions and enclose each in plastic wrap. Chill for 2 hours.
3.

Preheat oven to 180°C. Roll larger portion of dough on a lightly floured surface to 3mm thick and use to line base and side of a 23cm pie tin. Fill with peach mixture. Roll out smaller portion of dough and, using the tips of a 3mm plain piping nozzle and 5mm plain piping nozzle (substitute small end of a chopstick), make small holes across the pastry. Brush edges of pie with egg and top with rolled pastry. Trim excess pastry and crimp the edges. Brush top with egg and scatter with raw sugar. Bake for 1 hour or until golden and filling is bubbling slightly. Stand for 1 hour to cool slightly, then serve with cream.