Cream the butter with the sugar and the vanilla flavouring by hand, without whisking, add the eggs one at a time, mixing them in thoroughly, then add the flour, yeast and lemon rind. Line a 24 cm pie dish and pour the pastry in a smooth it. Sprinkle with the chopped walnuts, drain and dry the Valfrutta Peaches in Syrup on top. Place half a peach in the middle, with the seed part touching the pastry. To garnish the edge, divide the peaches into 3 parts and arrange them fairly close to each other, for the circle around the one in the centre and the ones around the edge, cut the peaches into 4 wedges and add them. Bake at 170/180° for 30/40 minutes, depending on the oven. Sprinkle with icing sugar.