Peach, white chocolate and bourbon slab pie

Peach, white chocolate and bourbon slab pie

The Pie Project
Kirsten Jenkins

Peaches, to me, are the ultimate taste of childhood and remind me of summers with my sisters Grace and Ali, on my parents' stone fruit orchard in Barry, plucking them straight off the tree and eating them with the juices dribbling down our arms. — Phoebe


Quantity Ingredient
2.5kg peaches, stones removed, peeled and chopped
300g caster sugar
2 vanilla beans, split lengthways and seeds scraped
60ml bourbon
200g white chocolate, chopped
3 teaspoons cornflour
1 egg, beaten
2 tablespoons demerara sugar, for sprinkling


Quantity Ingredient
400g plain flour
55g caster sugar
1/2 teaspoon fine sea salt
250g cold unsalted butter, cut into 2 cm cubes
2 tablespoons apple cider vinegar, mixed with 125 ml cold water and 4 ice cubes


  1. For the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour mixture (leave some large chunks of butter as this will help the pastry to become nice and flaky as it cooks).
  2. Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all the water). Divide the dough into 2 pieces, one twice the size of the other. Shape into discs, wrap in plastic wrap and chill for 3 hours.
  3. Cook the peaches, caster sugar, vanilla seeds and pods in a large saucepan over medium–low heat, stirring often, for 1 hour 20 minutes, until thick and jammy. Remove from the heat, stir in the bourbon, then cool. Fold in the chocolate and cornflour.
  4. Roll out the larger piece of pastry on a lightly floured work surface to a thickness of 3 mm and use it to line the base of a 40 cm × 30 cm × 7 cm baking dish. Roll out the second, smaller piece of pastry to 40 cm × 30 cm and place on a baking tray lined with baking paper. Make small crosses in the second sheet and chill both sheets for 30 minutes.
  5. Preheat the oven to 200°C. Spread the pastry case with the jammy mixture, then cover with the second sheet of pastry and fold over the edges of the first sheet to enclose. Brush with the beaten egg and scatter with demerara sugar. Bake for 20 minutes, then reduce the oven temperature to 180°C and bake for 40 minutes or until the pastry is crisp and golden. Rest for 30 minutes before serving.
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