Peach Leaf Pie Recipe

Peach Leaf Pie Recipe

Ingredients : Serves 8

1.1 kg


90 g

45 ml

1.5 ml

2.5 ml

25 g


For the pastry

275 g

4 ml

115 g

60 g

75 - 90 ml


Ripe peaches

Lemon juice



Grated nutmeg

Ground cinnamon

Butter, diced



Plain flour


Cold butter, cut into pieces

Cold vegetable fat or lard, cut into pieces

Iced water

Egg beaten with 1 tablespoon water

Method :
  • Make the pastry as described for Open Apple Pie. Gather into two balls, one slightly larger than the other. Wrap and chill for at least 20 minutes. Place a baking sheet in the oven and preheat to 220oC/425oF/Gas 7.
  • Drop the peaches into boiling water for 20 seconds, then transfer to a bowl of cold water. When cool, peel off the skins. Slice the flesh and combine with lemon juice, sugar, cornflour and spices. Set aside.
  • Roll out the larger dough ball to 3mm thick. Use to line a 23cm pie tin. Chill. Roll out the remaining dough to 5mm thick. Cut out leaves 8cm long. Mark veins. With the scraps, roll a few balls.
  • Brush the pastry base with egg glaze. Add the peaches and dot with the butter. To assemble, start from the outside edge and cover the peaches with a ring of leaves. Place a second, staggered ring above. Continue until covered. Place the balls in the centre. Brush with glaze. Bake on the hot baking sheet for 10 minutes. Lower the heat to 180oC/350oF/Gas 4 and bake for 35-40 minutes more.

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