It’s now late summer which means it’s almost harvest time, when all the lovely berries are ripe and ready for the picking. This Peach and Berry Pie is perfect to use up extra peaches which are ripe at this time of year, as well as getting your autumnal baking started early by using some berries as well. The berries add a lovely tartness to the sweet peaches which makes it a perfect pudding to bake for everyone to enjoy.
23cm pie dish
500g block of shortcrust pastry
3 fresh peaches – peeled, pitted and sliced
170g mixed berries
40g plain flour
200g white sugar
2tsp ground cinnamon
1/4 tsp nutmeg
1tsp vanilla extract
- Preheat an oven to 175 degrees C.
- Separate the shortcrust pastry into two halves. Transfer one piece of the dough to a lightly floured surface and roll it out from the centre to the edges to form a 30cm circle. Wrap the pastry around the rolling pin, then unroll it onto the pie dish carefully so that you don’t stretch it. Lightly press the pastry around the edges of the pie dish and on the bottom. Trim the pastry evenly around the rim of the pie dish, then return the pie dish to the fridge.
- In a large bowl, combine the sugar, flour, cornstarch, 1 tsp of the cinnamon and 1/4 tsp of nutmeg. Then add the peaches and berries and the vanilla extract by gently folding the fruit and vanilla into the flour mixture, taking care not to crush the berries. Leave the flour/fruit mixture to stand for 15 minutes, stirring occasionally.
- After 15 minutes, take the pie dish out of the fridge. Transfer the fruit mixture into the pastry-lined pie dish. The filling will be piled high but don’t worry, it’ll will cook down. Dot the top of the fruit with butter, then roll out the remaining pastry for the top of the pie. You could do a lattice pattern for the top of your pie like I’ve done (featured), or simply make a full top crust with decorative slits cut into the crust to allow the steam to escape. It’s up to you! Make sure that you trim the edges of the top of the pie regardless of what type of top you choose to do, leaving a 1cm overhang. Fold the top pastry under the bottom layer of pastry, pressing lightly to seal. Whisk the egg in a bowl and use a pastry brush to brush the top crust or lattice with the egg mixture. To prevent over-browning, cover the edge of the pie with foil.
- Bake in the preheated oven on the baking tray for 25 minutes. While the pie is cooking, combine 1 tsp of cinnamon and 1 tbsp of sugar in a bowl. Once the pie has been baking for 25 minutes, remove the foil from around the pie edges, sprinkle the sugar mixture on the crust. Continue to bake the pie for a further 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Turn off the oven and let the pie set for 30 minutes. Then, transfer to a cooling rack. Once cool, serve and enjoy!