PEACH MELBA LATTICE PIE

We’ve given this retro dessert a modern makeover.

SERVES 10

For the pastry:

✣ 350g (12oz) plain flour

✣ 30g (1oz) caster sugar

✣ 1tsp salt

✣ 280g (9½oz) cold unsalted butter, diced

For the filling:

✣ 10 ripe peaches

✣ 100g (3½oz) caster sugar

✣ 1tbsp lemon juice

✣ 1 vanilla pod, split and seeds removed

✣ 1½tbsp cornflour

✣ 150g (5oz) fresh raspberries

✣ 1 egg, beaten

✣ Vanilla ice cream, to serve You will need:

✣ 23cm (9in) pie dish, greased

1

For the pastry, put the flour, sugar, salt and butter into a food processor and pulse to form large breadcrumbs. Pour in 90ml (3fl oz) cold water; pulse until a dough is formed. Wrap in cling film and chill for 30 mins.

2

For the filling, score an

X in the bottom of each peach and put into a pan of boiling water for 1 min. Remove with a slotted spoon and submerge immediately into ice-cold water. Peel away the skin and cut into wedges. Put into a bowl with the sugar, lemon juice, vanilla and cornflour, and mix well.

3

Heat the oven to 180C/ Gas 4. Divide the pastry in half. Roll one piece large enough to line the pie dish; trim the excess.

4

Roll the remaining pastry to the thickness of a £1 coin and cut into strips for the top. Fill the lined base with the peaches and scatter over the raspberries. Brush the edge with the egg and place the strips of pastry on top in a weave design. Trim the edges. Any leftover pastry can be cut into shapes; we made a plait for the edge. 5

Brush the pie with beaten egg and bake in the oven for 50-60 mins. Serve hot or cold with a scoop of vanilla ice cream.