Peach Melba pie

BBC Good Food - - Inside -

Peach Melba is a dessert named after opera singer Nel­lie Melba by the renowned chef Es­coffier who cre­ated it for her when he was at the Savoy. Un­sur­pris­ingly, he was on to a winner with the combo of peaches and rasp­ber­ries which also works beau­ti­fully in a pie. A bril­liant way of us­ing up rasp­ber­ries that are a lit­tle past their best.

SERVES 6-8 PREP 30 mins COOK

1 hr plus chill­ing and cool­ing EASY V

For the pas­try

175g self-rais­ing flour plus more for dust­ing

175g white spelt flour

160g un­salted but­ter, chilled and cubed

For the fill­ing

4 ripe peaches

½ lemon, juice only

1 tbsp corn­flour

1 tsp vanilla ex­tract

3 tbsp light mus­co­v­ado sugar 1 tbsp runny blos­som honey 200g rasp­ber­ries

10g chilled but­ter

1 egg, beaten

2 tbsp de­mer­ara sugar vanilla ice cream, or whipped cream, to serve

1 Com­bine both flours, the but­ter and a pinch of salt in the bowl of a food pro­ces­sor and blitz to a fine crumb. Add cold wa­ter 1 tbsp at a time (4-5 tbsp), puls­ing un­til the mix starts to cling to­gether. Tip out and knead with your hands (add more wa­ter if re­quired) to make a pli­able pas­try dough. Split in half and flat­ten each por­tion. Wrap and re­frig­er­ate for at least 1 hr.

2 Re­move a disc of pas­try from the fridge, un­wrap and, on a gen­er­ously floured sur­face, roll it out to a large, cir­cle, wider than the pie dish. Trans­fer to a floured bak­ing sheet and chill for about 10 mins. Re­peat with the re­main­ing disc.

3 Heat the oven to 180C/160C fan/ gas 4. Stone and quar­ter the peaches. Cut each in two, and toss in a bowl with the lemon juice, corn­flour, vanilla ex­tract, sugar,

honey and rasp­ber­ries. Add the but­ter in small pieces.

4 Us­ing a floured rolling pin, drape one of the pas­try sheets across a 24cm pie dish. Let it sink in, and, hold­ing the edges, lift and tuck into the cor­ners. Prick the pas­try all over and fill with the peach mix­ture. 5 Drape the sec­ond pas­try sheet over the fill­ing. Press to­gether the top and bot­tom crusts, crimp­ing with your fin­gers to seal, and trim off any ex­cess. Cut three 8cm slits across the top crust, brush with the beaten egg and sprin­kle over the de­mer­ara sugar. Bake for 55 mins to 1 hr un­til the crust is deeply golden and the fill­ing is bub­bling out. Cool for about 10 mins be­fore serv­ing with cream or vanilla ice cream.

GOOD TO KNOW vit c • 1 of 5-a-day

PER SERV­ING (8) 413 kcals • fat 19g • sat­u­rates 11g • carbs 52g • su­gars 20g • fi­bre 4g • pro­tein 7g • salt 0.4g

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