- 1½ cups (225g) plain flour
- 2 tablespoons icing sugar
- ¼ teaspoon table salt
- 185 grams cold unsalted butter, chopped
- ⅓ cup (80ml) iced water
- ¼ cup (30g) cornflour
- 1 cup (250ml) bourbon
- 1 kg peaches, cut into 2cm chunks (see tips)
- 1½ cups (330g) caster sugar
- ½ cup (125ml) pure maple syrup
- 100 grams butter, chopped, extra
- 300 ml thickened cream
- 1 cup (150g) plain flour
- ⅓ cup (75g) caster sugar
- 1 teaspoon ground cinnamon
- 100 g unsalted butter, chopped
- ⅓ cup (75g) demerara sugar
- ¾ cup (90g) pecans, chopped coarsely
- 1Process 1 cup of the flour, the icing sugar and salt to combine. Add butter; pulse until crumbly (you need to see small pieces of butter). Sprinkle with remaining flour; pulse a few more times. Transfer mixture to a large bowl. Sprinkle with the water; mix with a metal spatula or butter knife until dough comes together. Shape into a disc; wrap in plastic wrap. Refrigerate for 2 hours.
- 2Roll out dough on a lightly floured surface until large enough to line a 4cm deep, 24cm (inside top measurement) metal pie pan (see tips). Line pan with pastry; trim edge. Crimp edge decoratively. Refrigerate for at least 30 minutes.
- 3Stir cornflour and 2 tablespoons of the bourbon in a large bowl until smooth. Add peaches; toss to coat.
- 4Place remaining bourbon in a deep medium saucepan. Heat over medium heat, without boiling, until shimmering. Carefully ignite bourbon; simmer for 5 minutes to burn off most of the alcohol. Add caster sugar and maple syrup; stir over low heat until sugar dissolves. Bring to the boil; boil, without stirring, for 15 minutes or until the syrup reaches 160°C/325°F on a sugar thermometer. Remove from heat; add extra butter and swirl pan to combine. Pour half the toffee mixture over the peach mixture; mix well. Spoon mixture into pastry case; refrigerate for 15 minutes.
- 5Meanwhile, preheat oven to 200°C/400°F. Place a foil-lined oven tray in the oven to heat.
- 6Make crumble topping; Combine flour, caster sugar and cinnamon in a medium bowl. Rub in butter until large clumps form; stir in demerara sugar and pecans. Spread evenly on peach filling to cover.
- 7Place pie pan on heated tray (if using a pan with a rim, cover the pastry edge with foil to prevent overbrowning). Bake for 15 minutes. Reduce oven to 180°C/350°F; bake for a further 50 minutes or until pastry is golden brown and toffee is bubbling around
the edge. Leave in pan for at least 45 minutes until completely cool.
- 8Add cream to remaining bourbon toffee mixture in pan. Stir over low heat until smooth and combined. Bring to a simmer; simmer for 3 minutes or until sauce has thickened slightly. Cool.
- 9Serve pie with sauce.
You will need about 8 peaches for this recipe. Use firm but ripe peaches; they will hold their shape better and release less juice during cooking, resulting in a crisp pastry base. This method of making the pastry makes it flakier than adding the flour all at once. Rest the pastry well to prevent it from shrinking. Using a metal or enameled metal pie pan will give a crisp pastry without the need for blind-baking.serving suggestion Serve with ice-cream or thick cream.
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