Peach Boats

From Female Magazine

1 can peaches, drained
Basic pie pastry
125 gm butter
125 gm castor sugar
1 egg
250 gm ground almond

Method:
Cut the pastry and line boat-shaped pie tins. Slice peaches and leave aside.

To make the filling, cream butter and sugar till light and fluffy. Add egg and ground almond. Mix till smooth. Fill the pie shells with filling and refrigerate for about 30 mins.

Bake the pies in a moderately heated oven till brown. When cool, arrange sliced peaches attractively on top. Sprinkle with raisins if you wish.