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Peach Pie

Filled with mouth-watering peaches and topped with crisp pastry, this delicious pie is perfect for any occasion.

Preparation Time: 45 mins, plus 20 mins chilling time
Cooking Time: 45 - 50 mins



  • 330g plain flour
  • 150g butter, cubed
  • 1 egg, beaten
  • Milk to glaze
  • Small handful of sliced almonds (optional)


  • 320g ripe peaches, stoned and sliced
  • 75g caster sugar
  • 2 tbsp plain flour
  • 2 tbsp butter, cubed

Step 1

Pre-heat the oven to 190°C/fan 180°C/gas mark 5.

Step 2

Sieve flour into food processor. Add butter and process for 20 seconds. Pour in 2 tbsp of cold water and turn on processor. Slowly trickle in about half a tablespoon more of water until pastry comes together. Take out pastry and shape into a ball. Wrap in cling film and chill for 20 minutes in the refrigerator.

Step 3

Cut pastry in half. Roll out half the pastry and line a round pie dish. Prick base all over with a fork. Line with greaseproof paper and fill with baking beans. Bake on an oven tray for 15 minutes. Remove from the oven and take out baking beans and paper. Return to the oven for 5 minutes.

Step 4

Meanwhile, place the peaches and sugar in a medium saucepan and heat gently, just until the fruit is slightly soft. Place the cooked fruit into the pastry case. Dot the butter on the top. Mix the beaten egg with the milk and dampen the edges of the cooked pastry. Roll out the remaining pastry and place the lid on top and seal the edges. Decorate top with pastry leaves and glaze all over. If you are using sliced almonds, scatter a small handful of almonds over the top of your pie.

Step 5

Make a slit in the top of the pastry lid to allow steam to escape. Place the pie on a baking sheet and bake for 25-30 minutes until pastry is golden on top.