Life of Pie
You’ll find all your favourite pies here – sausage and herb, curried veges, brown sugar and cherries – alongside recipes with a modern twist, such as rhubarb and strawberries in gluten-free pastry, and peach melba pie with a cream-cheese crust.
Peach melba slab pie with cream-cheese crust
Ready in 11/2 hours | Serves 10
Sturdy enough for a picnic and elegant enough for dinner with friends, this is the kind of pie that makes you fall in love with baking all over again.
400g plain flour
300g cold butter, diced
1½ Tbsp brown sugar
250g cream cheese, cubed
1 tsp cider vinegar
2 Tbsp iced water
1 egg, beaten
FILLING
5 peaches (about 750g), peeled and sliced
½ cup brown sugar
Squeeze lemon juice
2 Tbsp arrowroot
1 cup raspberries – use more if you have them
2 Tbsp white sugar
Place flour, butter, sugar and cream cheese in a food processor and pulse to form a coarse crumb. Add vinegar and water and pulse to mix. The dough will be crumbly at this point. Tip onto the bench and press, turn and fold until it holds together. Halve so that one piece is bigger than the other, flatten into thick discs, wrap in baking paper and chill in the
