Cherry Peach Pie

Ingredients

Sweet Cinnamon Pastry
  • 8.8oz-250g plain flour (sifted)
  • 5.2oz-150g unsalted butter/lard (cold & cubed)
  • 1 egg yolk (free-range)
  • 4.2oz-120g golden caster sugar
  • 2 teaspoons ground cinnamon
  • 9 tablespoons water
Filling
  • 4.2oz-120g golden caster sugar
  • 2.1oz-60g light brown soft sugar
  • 4 fresh peaches (peeled & sliced)
  • 3 tablespoons cornflour
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 5 tablespoons lemon juice
  • 1 tablespoon unsalted butter
  • 12.3oz-350g fresh cherries (pitted & halved)
  • 7.4fl oz-220ml cranberry juice

Method

  1. To start, prepare the fruit for the filling. Add the brown and golden sugars to a large mixing bowl and combine together using a spoon. Add the peaches, cherries and 3 teaspoons of the lemon juice and combine to coat the fruit. Cover with cling-film and pop in the fridge for at least 1 hour (I did mine overnight)
  2. Next, prepare the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  3. Next, add the ground cinnamon and golden caster sugar. Mix well. Follow with the water and the egg yolk. Combine again until smooth and roll into a smooth ball. Wrap in cling-film and chill in the fridge for at least one hour
  4. When you are ready to proceed, pre-heat oven with an oven tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 23cm/9" flan/tart tin and set to one side
  5. Next, flour a surface and roll out the pastry (don't worry if it keeps breaking apart, just roll it out so it is about £1 coin thick) and place it into the tart tin. Fill out the whole tin and prick the base with a fork several times to stop the pastry from rising, squish the pastry neatly into the sides of the tart tin, leaving some overhang. Pop back into the fridge
  6. In a medium saucepan over a medium low heat, melt the butter and keep stirring until it is runny (do not boil). Add the cornflour, salt, cinnamon and nutmeg. Combine well again whilst gradually adding the cranberry juice. Bring to the boil then remove from the heat and add the lemon juice and prepared fruit. Combine well and return to a medium/low heat once more whilst continuously stirring until the mix has thickened.
  7. Pour into the pastry case. Smooth it out evenly. Cut off the pastry overhang from around the sides to give neat edges and to re-roll out and cut into strips for the lattice topping
  8. Attach the pastry lattice strips whilst pinching to the sides of the pie pastry sides to make sure it is attached. Sprinkle with golden caster sugar and place on top of the baking tray in the oven. Bake for 40 minutes. Remove from the oven, allow to cool for 10 minutes before removing from the tin
  9. Serve and enjoy hot or cold

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