Method

1. Preheat the oven to 175°C. Grease the base and sides of a large lasagne dish generously with Anchor Unsalted Butter.
2. In a large bowl, beat the Anchor Unsalted Butter and sugar then stir in the egg yolks and mix well.
3. Stir in the flour one cup at a time, then knead the mixture on a surface until smooth.
4. Break the dough into pieces and press onto the sides and base of the dish. Smooth them with a can. Prick all over with a fork. Bake for 30-35 minutes.
5. Place pineapple pieces in a sieve, crush lightly, add crushed pineapple, and drain.
6. In a large saucepan, heat water, 1 cup milk, and sugar to boil.
7. Combine custard powder with the remaining Anchor UHT Full Cream Milk. Once the liquid in the saucepan boils, reduce heat, whisk in the custard mixture until thick.
8. Add drained pineapple, stir until thick. Pour into the baked case, cool, and chill.
9. To serve, beat Anchor Whipping Cream until stiff peaks form, dollop on the pie, and spread. Decorate with canned peaches and seasonal fruit.