Method
Make it happen
- 01
Rub butter into flour and sugar, mix in egg and just enough cold water to bind. Divide into two pieces (two-thirds for the base) and chill for 30 minutes.
- 02
Roll the larger portion to 3 mm and line a 23 cm pie tin; roll the remainder for a lid or lattice.
- 03
Mix sliced peaches with sugar, cornflour and lemon zest; fold in raspberries gently so they hold shape.
- 04
Chill fruit mixture for 10 minutes, then fill pastry and use the remaining pastry for a lattice top.
- 05
Heat oven to 180°C fan. Spoon the prepared filling into the pastry case. Cover with the pastry lid or lattice, seal edges and cut steam slits if using a solid lid.
- 06
Bake on a hot baking tray for 50 minutes until pastry is crisp and golden and filling bubbles through the vents. Cool 20 minutes before slicing.