Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6 - 8
For the pastry
300g plain flour
1 British Blacktail Free Range Medium Egg, separated
1 tsp lemon juice
For the filling
6 peaches, peeled and sliced (see peeling tip, right)
2 tbsp lemon juice
125g light brown soft sugar
1 tsp ground cinnamon
2 tbsp cornflour
1 tbsp demerara or granulated sugar, for scattering
1. To make the pastry, put the flour and butter into a food processor. Pulse a few times to combine: you are looking for pea-sized pieces of butter to remain in the flour, as this will create the flakes. (You can also combine the ingredients in a large bowl and rub the butter into the flour.)
2. Beat together the egg yolk, lemon juice and 4 tbsp cold water in a small jug. Remove the blade from the food processor and stir in ¾ of the wet ingredients with a round-bladed knife. Add the remaining liquid a little at a time, squeezing the pastry until it forms a dough and no floury patches are left at the bottom. (You may not need
to use all the liquid.)
3. Remove one third of the pastry, pat it into a round and wrap. Repeat with the remaining pastry. Chill both pieces for at least 30 minutes.
4. Roll out the larger piece of chilled pastry and use to line a 22cm pie dish, leaving an overhang. Mix together the peach slices, lemon juice, brown sugar, cinnamon and cornflour in a large bowl, then tip immediately into the lined dish (the fruit will release too much moisture if left to stand).
5. Roll the remaining pastry to a rectangle, roughly 40x22cm and 0.5cm thick. Slice into ten strips of 22cm. Create a lattice pattern over the pie, using beaten egg white to stick the strips to the overhanging pastry. Trim excess pastry from around the sides and use your fingers or a fork to crimp the edges to seal. Put the pie in the freezer for 30 minutes.
6. Meanwhile, preheat the oven to 180ºC, gas mark 4, and put a baking tray onto one of the lower shelves to heat up. Brush the top of the pie with more egg white and sprinkle over the sugar.
7. Put the pie onto the hot baking tray near the bottom of the oven and bake for 45 minutes-1 hour, until golden brown and the peach filling is bubbling and set. Leave to cool completely, then serve cold or gently reheat to serve warm, with crème fraîche if liked.
Typical values per serving:
This recipe was first published in August 2020.