Peaches & cream pie
With a buttery, soft pastry with a hint of cinnamon and a fruity filling, this peach pie is one you will not easily forget.
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Ingredients
- 6 ripe medium yellow peaches (900g), halved, stones removed
- 100 grams butter, melted
- 1 tablespoon plain (all-purpose) flour
- 300 ml thickened cream
- ½ cup (110g) caster sugar
- 1 vanilla bean, split lengthways, seeds scraped
- 2 teaspoons ground cinnamon
- 1 egg, beaten lightly
- Snickerdoodle pastry
- 150g butter, chopped
- ⅔ cup (145g) caster sugar
- ⅓ cup (75g) firmly packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1¾ cups (265g) plain flour
- ¾ teaspoon cream of tartar
- ¾ teaspoon bicarbonate of soda
- ¼ teaspoon sea salt flakes
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