Peach Pie
Serves: 8
  • Crust
  • 2½ cups cake flour
  • 2 Tbsp. sugar
  • ½ tsp. salt
  • 240 g cold butter, cut into small cubes
  • 6 Tbsp. cold water
  • milk for brushing
  • Crumble
  • ½ cup butter, melted
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ tsp. salt
  • 1 cup flour
  • ¼ cup diced almonds
  • 2 tsp. cinnamon
  • Filling
  • 6 yellow cling peaches
  • Juice from half a lemon
  • ½ cup light brown sugar
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • Pinch salt
  • 3 Tbsp. corn flour
  1. To make the dough, place the flour, sugar and salt in the bowl of a food processor. Add the butter and process until the mixture resembles breadcrumbs. Add the water and pulse until the mixture comes together in a ball.
  2. Divide the dough into two. Using a little extra flour to prevent sticking, roll out one half of the dough into a circle large enough to line the bottom of your pie dish. Trim the edges neatly and place the lined pie dish into the refrigerator. Roll out the second half of the dough into a circle of the same size as the first. Transfer this circle of dough onto baking paper, cover it with plastic wrap and refrigerate.
  3. To make the crumble, place the melted butter into a medium sized bowl. Stir in the remaining ingredients until well mixed. Use a fork to crumb the mixture. Set aside.
  4. To make the filling, blanch the peaches in boiling water for 3-5 minutes, or until the skin softens. Refresh the peaches in ice cold water. Peel the peaches, cut open and remove the pit. Use a sharp knife to slice the peaches evenly.
  5. Place the peach slices into a bowl. Add the lemon juice, brown sugar, cinnamon, nutmeg, salt and corn flour and stir well to mix.
  6. Remove the prepared pie dish out of the refrigerator and spoon the peach filling onto the pastry. Sprinkle the crumble over the top of the peaches.
  7. Remove the second pastry circle from the refrigerator. Use a ruler to guide you and cut the pastry into even strips. Layer strips across the breadth of the pie dish. Now doing one strip at a time, weave a second band of strips in the opposite direction to create a lattice pattern. Even the edges.
  8. Brush the top of the pastry with milk.
  9. Bake the pie in an oven preheated to 180˚C for 40 minutes or until the pastry is crisp and golden.
  10. Cool.
Recipe by Pomegranate Days at