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Spiced peach and cherry pie recipe
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Prep Time:
630 minutes
Cook Time:
75 minutes
Total Time:
705 minutes
Create a delicious summer fruit pie with peaches and cherries.
Ingredients:
  • 300g unsalted butter, chilled, chopped
  • 45g (1/4 cup) pure icing sugar
  • 1.20 gm salt
  • 450g (3 cups) plain flour
  • 125ml (1/2 cup) iced water
  • 40.00 ml apple cider vinegar
  • 600g ripe firm peaches, cut into 2cm chunks
  • 300g fresh or frozen cherries, pitted
  • 155g (3/4 cup) caster sugar, plus 2 tbsp, extra
  • 45g (1/3 cup) arrowroot (tapioca) flour
  • 5.00 gm mixed spice
  • 1 egg, lightly whisked
  • Store-bought vanilla custard, to serve
Instructions:
  • Combine butter, sifted icing sugar, salt, and 2 cups of flour in a food processor until the mixture resembles breadcrumbs. Add the remaining 1 cup of flour and pulse to combine. Then, add water and vinegar and process until the dough comes together. Bring the dough together on a lightly floured surface, divide into two-thirds and one-third portions, wrap each in plastic wrap, and chill in the fridge for 1 hour.
  • Prepare the tart tin by greasing a 4cm-deep, 19cm fluted tart tin with removable base. Roll out a large portion of pastry on a lightly floured surface to a 3mm-thick disc. Line the tin with the pastry and trim the edges, set aside the pastry scraps. Roll out the smaller portion of pastry on baking paper to a 3mm-thick disc. Use a 3.5cm star cutter to cut out stars in the center of the pastry, set aside the stars. Chill all pastry in the fridge for 30 minutes.
  • Preheat the oven to 200C/180C fan forced. Mix peaches, cherries, caster sugar, arrowroot, and mixed spice in a bowl. Fill the pie shell with the fruit mixture. Top with pastry, press edges to seal, and trim excess. Use pastry scraps to cut out decorative stars. Brush the pastry with beaten egg, sprinkle with extra sugar. Place the pie on a baking tray, loosely cover the edges with foil. Bake for 30 minutes.
  • Lower the oven temperature to 180C/160C fan forced, then uncover. Continue baking for 45 minutes until beautifully golden. Allow to cool in the tin for at least 4 hours, or better yet, overnight. Serve alongside a generous dollop of vanilla custard.

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