Vanilla Pastry (adapted from Gourmet Traveller)
• 450g plain flour
• 120g pure icing sugar, sifted
• 225g cold butter, coarsely chopped
• 1 teaspoon vanilla extract
• 3-4 tablespoons iced water

Peach and Bourbon Filling
• 5 or 6 peaches (depending on size)
• ½ cup brown sugar
• 2 tablespoons bourbon
• ½ vanilla bean, seeds scraped
• 1 tablespoon cornflour