For the crust:
3 cups all-purpose flour, plus more for dusting
2 tbsp sugar
¾ tsp salt
250grams cold unsalted butter, cut into small pieces
For the filling:
1 Velor canned cream
2 cans Goody Peach Slices, drained
¾ cup plus 1 tsp sugar
¼ cup all-purpose flour
1 tsp fresh lemon juice
¼ tsp ground cardamom
¼ tsp ground cinnamon
2 tsp unsalted butter, cut into small pieces
1 egg lightly beaten with 1 tsp of water for egg wash
1.For the crust: In a food processor, pulse the flour. Add the butter and pulse until the mixture looks like coarse meal. Add ½ cup ice water and pulse until the dough just starts to come together.
2.Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate at least 1 hour until firm.
3.For the filling: In a large bowl, toss the peaches with 3/4 cup sugar, the flour, lemon juice and spices.
4.Sprinkle some flour on the working surface. Roll out 1 piece of the dough into a 30cm round. Add the dough into a 22cm pie plate. Add the filling, mounding it slightly in the center; top with the pieces of butter and refrigerate. Roll out the second piece of dough and lay it on top of the filling
5.Brush the top with the egg wash and sprinkle the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
6.Preheat the oven to 220 degrees C. Position a rack in the lower third of the oven. Place the pie in the oven bake 20 minutes. Reduce the oven temperature to 180 degrees C and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour.
7.Transfer to a rack to cool completely before slicing. Garnish with cream and cinnamon.