Georgia Deep Peach Pie

Pastry

• 250g plain flour
• 125g butter, cold
• 2-3 Tbsp ice cold water

Filling

• 3 large peaches
• 1/2 C brown sugar
• 1 Tbsp flour
• 1 Tbsp butter
• 1/2 C water
• Juice of 1/2 a lemon

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First, make the pastry so that it has time to rest before rolling. Put the flour and butter (cut into chunks) into a food processor with a steel blade and process until mealy. Trickle in the water and pulse until the pastry starts to form a clump. Remove from the processor and put in a cool place for 20 minutes. If you don’t have a processor, rub the butter into the flour and stir with a blunt knife.

Peel the peaches using a potato peeler if they are very firm, or by plunging into boiling water for 10 seconds if they are fully ripe. Cut the peaches into thick slices. Mix the brown sugar, flour, butter, water, and lemon juice together in a small pot and bring to the boil, stirring all the time. Simmer for a minute or two until it forms a thick sauce. Set aside.

Divide the pastry into two-thirds and one-third. Roll out the larger piece to line a 23cm diameter Pyrex pie dish. Arrange the peaches on top of the pastry and pour the thick sauce evenly over them. Roll the smaller piece of pastry a little more thickly and use a cookie cutter to cut out circles or hearts. Arrange these over the filling, leaving gaps between for the juices to bubble through. Bake at 190°C for about 40 minutes until the pastry is brown and the peaches tender. Serve hot, warm, or cool, with cream.