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Deep dish peach pie

ingredients

serves 6
50 g (2 oz) 4 Tbs Butter, softened
125 g (4 oz) Cream cheese
150 g (5 oz) 1 1/4 cups Flour
2 Tbs Sugar
1/4 tsp Salt
50 ml (2 fl oz) 1/4 cup Double (heavy) cream
1 Egg, lightly beaten with 1 Tbs milk
1 Tbs Slivered almonds

for the filling

14 Fresh peaches, blanched, peeled, stoned and thinly sliced
2 Tbs Flour
3 Tbs Soft brown sugar
3 Tbs Melted butter
1 tsp Vanilla essence (extract)

method

1. Beat the butter and cream cheese together until the mixture is light and smooth. Sift the flour, sugar and salt into the mixture and blend well. Fold in the cream. Mix the ingredients together until the mixture forms a stiff dough, adding more cream or flour if necessary. Form the dough into a ball and dust with flour. Put into a bowl, cover and chill in the refrigerator for 15 minutes.

2. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

3. Combine the peaches, flour, sugar, melted butter and vanilla, stirring gently to coat the fruit thoroughly. Carefully turn the mixture into a medium, deep pie dish.

4. Roll out the dough on a floured surface to about 5 cm (2 in) larger than the dish. Place the dough over the pie dish and secure-by gently crimping the edges to seal. Brush the top of the dough with the egg and milk mixture and make a small slit in the centre.

5. Put the pie dish into the oven and bake for 50 minutes to 1 hour, or until the crust is golden brown. Remove from the oven and serve at once.

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