Name: Peaches and custard pie recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves: 8
Ingredients: 1&frasl;2 x 375g packet sweet pastry; 415g can peach slices, drained; 150ml carton double cream; 1 medium egg; 1 level tbsp cornflour; 1 level tbsp caster sugar

Nutrition Per Portion

RDA

Calories

255 Kcal

13%

Fat

17.5 g

25%

Saturated Fat

8.5 g

43%

By Sue McMahon

published 7 August 2015

The ultimate comfort food to end a meal – this buttery sweet pastry tart filled with sliced juicy peaches and custard is best served hot from the oven!

Ingredients

1⁄2 x 375g packet sweet pastry
415g can peach slices, drained
150ml carton double cream
1 medium egg
1 level tbsp cornflour
1 level tbsp caster sugar

You will also need

24cm (91⁄2in) round enamel pie plate

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Method

Set the oven to 220°C/450°F/Gas Mark 7 and place a baking sheet in the oven to heat up.
Roll the pastry out on a lightly floured surface and use to line the pie plate. Prick the pastry with a fork. Press the prongs of the fork around the edge of the pastry to pattern it. Chill the pastry for 10-15 mins.
Arrange the peach slices on the pastry. Lightly whisk together the cream, egg, cornflour and sugar to make a custard and pour over the peach slices.
Place the pie plate on the hot baking sheet in the oven, and immediately reduce the oven temperature to 180°C/350°F/Gas Mark 4.
Bake the pie for 20- 30 mins, until the custard has just set.
Remove the pie from the oven and serve hot or at room temperature.

Top Tip for making Peaches and custard pie

Either peaches in syrup or fruit juice can be used for this recipe, just drain them well before using.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.