Peach and Raspberry Pie Recipe

Peach and Raspberry Pie Recipe

Ingredients: Serves 6-8

For the pastry (paste):
225 g plain (all-purpose) flour
A pinch of salt
5 ml mixed (apple-pie) spice
100 g hard block margarine, diced
Cold water, to mix
For the filling:
4 ripe peaches, skinned, halved, stoned (pitted) and sliced
225 g/8 oz raspberries
45 ml/3 tbsp caster (superfine) sugar

A little single (light) cream or plain yoghurt, to glaze


To make the pastry, mix the flour, salt and mixed spice in a bowl. Add the margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface. Wrap in clingfilm (plastic wrap) and chill for 15 minutes. To fill, arrange the peaches and raspberries in a 20 cm/8 in pie dish and sprinkle with almost all the caster sugar.

Roll out the pastry to a round a little larger than the pie dish. Cut a strip off all round. Brush the edge of the pie dish with water and lay the strip on the rim. Cover with the pastry round and press the edges well together all round to seal. Knock up the edge and flute with the back of a knife. Make a small hole in the centre to allow steam to escape and cut a few leaves out of any pastry trimmings to decorate. Arrange around the hole and brush all over with cream or yoghurt to glaze. Bake in a preheated oven at 200C/400F/gas mark 6 for 30 minutes until golden brown and cooked through. Sprinkle with the remaining caster sugar and serve warm.

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