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.