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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 |
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Method:
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 200°C/400°F/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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