- 3 x 410 g cans peach halves, reserve the syrup
- 2 cardamom pods, crushed
- 3 T brown sugar, plus extra for sprinkling
- 1 free-range egg, beaten
- Pistachios, chopped
- Custard, for serving (optional)
Preheat the oven to 180°C. Start by making this shortcrust pastry. Roll out 2⁄3 of the shortcrust pastry to a thickness
of 1⁄2 cm. Line 6 x 10 cm pie cases with pastry and blind-bake for 10 minutes.
Divide 3 x 410 g cans peach halves between the pies (reserve the syrup). Crush 2 cardamom pods over the filling and sprinkle with 3 T brown sugar.
Cut the remaining pastry into 1 cm strips and place 4 on top of each pie to make a lattice pattern. Brush the pastry lattice with beaten egg and sprinkle with more brown sugar.
Bake for 15 minutes or until light golden. Serve warm, drizzled with the reserved syrup and sprinkled with chopped pistachios, serve with custard.
Cook's note For best results, chill pastry for ten minutes in the pie dish before baking.