Spiced peach and cherry pie

serves / 12 prep / 10 hours 30 minutes cook / 1 hour 15 minutes

Ingredients

300g unsalted butter, chilled, chopped 45g (1⁄4 cup) pure icing sugar 1⁄2 tsp salt 450g (3 cups) plain flour 125ml (1⁄2 cup) iced water 2 tbsp 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 2 tsp mixed spice 1 egg, lightly whisked Store-bought vanilla custard, to serve

1. Process butter, sifted icing sugar, salt and 2 cups flour until mixture resembles breadcrumbs. Add remaining 1 cup flour. Pulse to combine. Add water and vinegar. Process until dough just comes together. Bring dough together on a lightly floured surface. Wrap two-thirds of the dough in plastic wrap. Repeat with remaining dough. Place in fridge for 1 hour to chill.

2. Grease a 4cm-deep, 19cm fluted tart tin with removable base. Roll out large pastry portion on a lightly floured surface to a 3mm-thick disc. Line tin and trim edges. Reserve pastry scraps. Roll out smaller pastry portion on baking paper to a 3mm-thick disc. Use a 3.5cm star cutter to cut out stars in centre of pastry. Reserve stars. Place all pastry in the fridge for 30 minutes.

3. Preheat oven to 200C/180C fan-forced. Combine peaches, cherries, caster sugar, arrowroot and mixed spice in a bowl. Spoon into pie shell. Cover with pastry lid. Press edges to seal. Trim edges. Reroll pastry scraps and cut out stars to decorate edges. Brush with egg. Sprinkle with extra sugar. Place on a baking tray. Loosely cover border with foil. Bake for 30 minutes.

4. Reduce the oven to 180C/160C fan-forced. Remove the foil. Bake for 45 minutes, until golden. Cool in the tin for 4 hours or overnight.

Serve with vanilla custard.