PEACH PIE

SERVES 8-10 PREP 20 MINS COOK 40 MINS

2kg peaches, peeled, stones removed, cut into sixths

⅔ cup caster sugar

1 (or 2) pkt of homemade or store--bought sweet shortcrust pastry

¼ cup cornflour 1 egg, lightly beaten

extra caster sugar, for sprinkling

1 Combine peaches and sugar in a bowl and set aside, covered, 1 hour or until peaches are soft and have released fluid.d.

2 Preheat oven to 180°C.

3 Grease a 22cm pie dish. Roll pastry to 3mm thick. Line with 1 sheet pastry, using trimmed edges to fill any gaps. Cut ut other sheet pastry into 1cm-wide strips.

4 Strain peach and sugar juice into a small pan and whisk in cornflour. Boil until cornflour cooks and liquid is thickened. Cool then add peaches back to cornflour mixture and stir through.

5 Spoon peach mixture into pie base and lay strips of pastry over the top in a lattice pattern. Seal edges with a fork. Brush with egg and sprinkle with sugar. Bake 40 minutes or until pastry is golden and filling bubbling.