Ingredients
- 225 gr. cold unsalted butter , plus extra for greasing
- 500 gr. plain flour
- 100 gr. icing sugar , plus extra to serve
- 4 large free-range eggs
- 175 ml semi-skimmed milk , plus extra for the dough
- 1 teaspoon vanilla extract
- 1 tablespoon cornflour
- 175 gr. fat-free Greek yoghurt
- 275 gr. caster sugar
- 820 gr. peach slices
Method
- Cube 200 grams of the butter and pulse in a food processor with 400 grams of the flour, until it resembles fine breadcrumbs.
- Pulse in the icing sugar and 2 eggs, then bring it together with a splash of milk.
- Form the dough into a ball, wrap in clingfilm and chill in the fridge for 20′.
- Preheat your oven to 180 °C.
- Grease a 30 cm pie dish with butter.
- Roll out the dough to a 40 cm circle, then place into the pie dish, firming it in place.
- Prick all over with a fork, cover with greaseproof paper, fill with baking beans and pop in the oven to blind bake for 10 – 15 minutes, or until cooked.
- Crack the remaining eggs into a bowl with the vanilla, cornflour, milk and yoghurt.
- Add 200 grams of the caster sugar, 1 tablespoon of the remaining flour and 1 pinch of sea salt.
- Whisk until combined and leave to one side.
- Drain and arrange the peaches in the bottom of the baked pastry case, then pour over the custard.
- Return to the oven and bake for about 40′, or until the custard is set to the touch but still has a slight wobble.
- Cover the pastry edge with foil if it colours too quickly.
- Make the crumble topping.
- In a bowl, rub the remaining 25 grams of butter and 90 grams of flour with your fingers until it resembles breadcrumbs, then stir in the remaining 75 grams of sugar.
- Sprinkle over the pie and return to the oven for a further 15′, or until golden.
- Leave to cool completely before dusting with icing sugar and serving.