Peach Pie
Peach pie is truly delicious. While it's easy and convenient to grab a tin of peaches to make this, use fresh peaches for something really spectacular.
Ingredients
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 4.5 cups fresh peaches, peeled & sliced
- 2 sheets Sweet Shortcrust Pastry
- 3 tablespoons cornflour
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 teaspoons lemon juice
- 2 tablespoon butter
Instructions
- Heat oven to 175 degrees celsius.
- In a large bowl, combine sugars with peaches and toss gently. Cover and let stand for 1 hour.
- Line a pie plate with bottom pastry. Trim edges evenly then set aside.
- Separate the juice from the peaches.
- In a small saucepan, combine the cornflour, nutmeg & cinnamon. Gradually stir in reserved juice. Bring to a boil then cook and stir for 2 minutes or until thickened. Remove from the heat and stir in lemon juice and butter.
- Gently fold in peaches. Pour into crust.
- Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
Notes
- If you don't have fresh peaches, you can use tinned peaches instead. The result will still be lovely but using fresh peaches is still nicer in terms of texture with the flavour more mellow.
- Serve with ice cream and/or fresh whipped cream.