Recipe for an Old Fashioned Peach Pie with flaky, buttery pastry. Serve with whipped cream or ice cream…


Flaky Pastry:
625 ml (2½ cups) Cake Flour
2.5 ml (½ tsp.) Salt
250 g (1 cup) Butter, chilled and cut into blocks
65 ml (¼ cup) Full-fat vegetable shortening, chilled and cut into blocks
80 – 125 ml (⅓ – ½ cup) cold water
1 Egg, beaten
30 ml (2 Tbsp.) Brown sugar

3 x 410 g cans Rhodes Quality Peach Slices in Syrup, well drained
15 ml (1 Tbsp.) Bisto Corn Flour
5 ml (1 tsp.) Ground cinnamon
2.5 ml (½ tsp) Ground nutmeg

How to
Place the flour and the salt into a food processor.

Add the blocks of butter and shortening.

Process for a few pulses until the butter is cut into the flour and the mixture resembles coarse breadcrumbs.

Add the cold water 45 ml (3 Tbsp.) at a time, giving short pulses between each addition, until the dough comes together and starts to form a ball.

Turn the dough out of the food processor onto a clean surface and divide the dough in half.

Shape each half into a ball and then flatten each ball into a disk.

Wrap each disk in plastic wrap and refrigerate for 1 hour.

Roll out one disk to fit a pie dish. Trim off any excess and refrigerate until needed.

To make the filling, place the Rhodes Quality Peach Slices into a bowl.

Sprinkle over the Bisto Corn Flour and the spices and toss well to mix.

Spoon the peach filling into the pie dish.

Roll out the second pastry disk and cover over the filling. Pinch and flute the edges.

Brush the beaten egg over the top crust and cut a few vent holes.

Sprinkle the pie crust with the brown sugar.

Bake the pie in an oven that has been preheated to 190°C for 35 minutes or until the pie crust is golden.


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