Ingredients

• 5 large peaches, halved, peeled and sliced
• ¼ cup sugar
• grated rind and juice 2 lemons

Pastry

• 200 grams butter
• 1 cup icing sugar
• 1 egg
• 2½ cups flour
• 1½ teaspoons baking powder

Method

1. Place the peaches into a pan with the sugar, lemon rind and juice. Cover and simmer 10 minutes until tender. Remove the peaches and reduce the juice to 3 tbsp. Return peaches to the pan. Cool.
2. Put the butter, icing sugar and egg into a food processor and process until smooth. Pulse in the flour and baking powder. Turn out and bring together.
3. Roll 2/3rds of the pastry out to line the base and sides of a 22cm flan tin.
4. Place the cold peaches and syrup into the pastry lined tin.
5. Roll out the remaining pastry, large enough to cover the top of the pie. Cut out 4-6 shapes and place the pastry on top of the pie. Press the edges together.
6. Bake at 190ºC for 40-50 minutes until golden.