Adapted from Nigel Slater's Apricot Pan Pie in A Cook's Book, here's our answer to a craving for a Peach Pie. This pastry is exceptionally soft, work around this by kneading it a little bit before rolling.
200g Butter, Room temp
100g Icing sugar
Zest of one small lemon
350g self-raising flour
Egg wash to finish
For the filling
750g peaches, ripe but firm
2 tablespoon caster sugar
1 heaped table spoon of corn flour
Zest of one small orange
Cream the butter and sugar until light and fluffy. Mix in the egg, then the lemon zest. Sift in the flour and fold into the butter and sugar mixture. Form the dough into a ball and knead lightly on a floured surface, then cut in half. Wrap in cling film and rest in the fridge for 30 minutes.
Peel the peaches and quarter them, toss in a bowl with the other filling ingredients.
Roll the first half of the pastry on a floured surface and line the base of your pie dish (we used the O'Cuisine glass dish), place the peaches in. Roll out the second portion of pastry and place on top of you filling. Trim the edges and press with a fork or pinch with your fingers. Brush with egg wash and rest the pie in the fridge for 15 minutes.
Preheat your oven to 180C with a baking tray in the oven and bake for 40 minutes after rested.