Peach Pie

I have been wanting to make this pie for a very long time, on this lazy Sunday morning I finally got the chance. I love the look of lattice topped pies and am so happy with how turned out, golden on top with squares of bright orange peach peaking through. It was a super hot day, probably not the best time to be using the oven, but it was so worth it sitting down in the afternoon with a slice of pie and ice cream.


For the pastry- (from Homestyle Pies and Tarts)

2 ½ cups plain flour
4 tablespoons self raising flour
185 grams butter (chilled and cubed)
2 ½ tablespoons caster sugar
6-7 tablespoons iced water

To make the pastry- In a large bowl rub together flours and cubed butter until the mix resembles fine breadcrumbs. Mix through the sugar and form a well in the centre. Add the water and mix through with a flat bladed knife until the dough comes together. Gather the dough into a ball and divide into two, making one half larger than the other. Press each segment of dough in between two sheets of baking paper and refrigerate for 30 minutes.

For the pie-

2 x 825 gram tins peach slices (drained)
½ cup caster sugar
¼ cup cornflour
20 grams butter (cubed)
1 tablespoon milk
1 egg white (lightly beaten)
1 tablespoon caster sugar (extra to sprinkle)

To make the pie- roll two thirds of the pastry between two sheets of baking paper until a large enough round to fit a 7 inch pie plate.

Preheat the oven to 200°c.

Line the pie dish with the pastry and trim the edges.


Prick the base lightly all over with a fork. Line the pastry with baking paper and fill with baking weights or dried rice.


Bake the shell for ten minutes, remove the weights and paper and return to the oven for another 5 minutes, until the pie base is dry and lightly golden. Remove from oven and allow to cool.

In a large bowl gently mix the peaches, caster sugar and cornflour until evenly coated.


Spoon the filling into the pie base. Place on the cubes of butter and brush the edges with milk.


Roll out the remaining dough into a 10 inch square. With a pastry cutter cut the pastry into ten even strips about an inch wide.


Arrange the strips of pastry over the top of the pie to form a lattice. Firmly press down the edges and trim away the excess.


Brush the pastry lattice with the egg white and sprinkle with remaining sugar.


Bake the pie for 10 minutes, reduce the oven temperature to 180°c and bake for a further 30 minutes, until the pie shell is golden.

Try not to eat a whole half a pie in one afternoon.