A classic Australian sweet treat named after opera star Dame Nellie Melba, this is a fresh summer dessert.
4 cups peeled and sliced peaches (Fruit and Veg Supply, Stalls 21-25, H Shed)
1 cup raspberries (The Fresh Pear Fruit Supply, Stall 20, B Shed)
¾ cup sugar (Nut Trek, Shop 55-56, Dairy Hall)
3 tbsp sago
squeeze lemon juice (Fruit and Veg Supply, Stalls 21-25, H Shed)
enough sweet shortcrust pastry for a double-crust 20cm pie (Curds and Whey, Shop 12-13, Dairy Hall)
1 tbsp butter (Curds and Whey, Shop 12-13, Dairy Hall)
Preheat oven to 200°C and grease a 20cm pie dish.
In a bowl, combine peach slices, raspberries, sugar, sago and lemon juice. Set aside for 15 minutes.
Lightly flour your workbench and roll out half the pastry so that it is slightly larger than your pie dish. Line the dish with the pastry, allowing 1cm of overhang. Fill pie with fruit mixture and dot with butter.
Roll remaining pastry to a 25cm circle, then use it to cover the pie. Seal, twisting the edge in a decorative pattern. Poke the top of the pie with a fork, to allow steam to escape.
Bake for around 55 minutes or until the juices form bubbles that burst.
Allow to cool for around 30 minutes and serve warm with ice cream.