Simple, homely and utterly delicious, this is a celebration of all things peachy.
The best time of year to make this is in peach season – late summer/early autumn – but you can also rustle up using tinned peaches too. Plain flour or spelt flour can be used.
Serve up with something creamy and traditional like (plant-based) vanilla ice cream or custard. Yum.
- Prep time:30 min plus 30-1 hour pastry rest
- Cook time:45 min
- Total time:2 1/4 hours
For the pastry
225g plain flour
120g plant butter
2-3 tbs ice cold water
2 tbs caster sugar
Pinch of salt
1 tbs course brown sugar
1 tbs plant milk
For the filling
¼ cup cornflour
Juice ½ lemon
¼ tsp freshly grated nutmeg
1/2tsp ground cinnamon
½ cup caster sugar
- Start with the pastry, in a large bowl combine the flour, sugar, and salt. Add the plant butter in small dollops/chunks or cubes. Rub the butter into the flour with your palms facing up and rubbing from your little finger to your thumb, until it resembles breadcrumbs.
- Using a knife, add a tbs of oat milk and combine with the crumb, you should be able to bring the pastry together in a ball. If it’s still dry add a little more milk until it can be formed into a ball.
- Bring the dough together quickly and form into a rough disc. The least about you handle the pastry the better. Wrap in cling film and allow to rest and chill in the fridge for at 30minutes.
- Once the pastry has chilled, preheat the oven to 180C fan.
- Lightly grease a pie dish.
- Cut a cross into the top of each peach, just breaking then not slicing the whole way through. Place them in a large bowl and cover with boiling water. Leave for 1 minute, then plunge into a bowl of ice water.
- Using a knife or your fingers carefully peel off the skin, it should come away very easily.
- Stone and slices the peaches into wedges and place in a bowl, combine with the remaining filling ingredients and set aside.
- In between two sheets of parchment roll out half the pastry dough until it’s the thickness of 1 pound coin or about 5 mm.
- Lay into the pie dish and press into the bottom and sides, trim the edges but leave about 1 inch of excess dough hanging over.
- Roll out the remaining dough to the same thickness and cut into 12 stripes as even as possible but really no need for it to be perfect.
- Fill the pie base with the peach filling. Starting from the edge lay six strips of dough over the pie silling leaving about ½-1 inch gap depending on strip width. Use the shortness lengths on the out edge and longer in the middle.
- Now fold back 3 alternate stripes, lay another across in the opposite direction. Then fold the stripes back in place. Repeat this alternating the stripes until you have used the remaining dough.
- Now roll up the over hanging dough to form a thick edge giving it a squidge down to join. Then place your thumb and forefinger together on one side and the knuckle of your forefinger or your forefinger on the other side and push together to crimp the edges. Feel free to do this how you wish or just press down with the back of a fork.
- Brush with a little plant-based milk and sprinkle with course brown sugar, place in the preheated oven for about 40 minute or until the pastry is crisp and lightly golden and the filling bubbling.
- Serve with vanilla, custard, ice cream, or cream. All plant-based of course.