Ingredients
- Vanilla Pastry:
- • 450g plain flour
- • 120g pure icing sugar, sifted
- • 225g cold butter, coarsely chopped
- • 1 teaspoon vanilla extract
- • 3-4 tablespoons iced water
- Peach and Bourbon Filling:
- • 5 or 6 peaches (depending on size)
- • 1/2 cup brown sugar
- • 2 tablespoons bourbon
- • 1/2 vanilla bean, seeds scraped
- • 1 tablespoon cornflour
Directions
-
To make the pastry, combine flour, icing sugar and a pinch of salt in a food processor. Add butter and pulse until mixture resembles breadcrumbs. Add 3-4 tablespoons iced water and vanilla extract and pulse until mixture just combines. Turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate.
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Meanwhile, preheat the oven to 180°C (350°F). For the pie filling, peel peaches and remove stones. Cut each peach half into quarters, and depending on the size, you may need to cut them in half again. Combine peach slices and the rest of the ingredients for pie filling in a bowl and stir gently to combine. Set aside.
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assemble pies, roll two-thirds of the pastry between sheets of non-stick baking paper to 3mm thick and use to line 6 buttered 9.5cm diameter pie pans. Fill with peach mixture. Roll out remaining pastry to 3mm thick and cut into 1cm strips. Place strips over tops of pies in a lattice shape, press down and trim edges. Brush tops with egg wash and scatter with raw sugar. Bake pies for 20-25 minutes or until golden. Serve with ice cream or whipped cream.