thanks to Jen
You don't have to be a masterchef to bake this beautiful pie. You could make the pastry from scratch and you could use fresh peaches, but if you are ever caught short and need a quick whip up, this is the dessert for you.
Ingredients
1 sheet of sweet short pastry
1 1/2 cans of peaches in juice
1/3 cup of ground almonds
1 egg for egg wash
To dress: icing sugar
Method
Prep the pastry: Allow the pastry to half defrost (so its still cold but you can fold it without it breaking). Cut the pastry into a circle. I use the outline of a cake tin
Prep the peaches: Drain the peaches and pat them dry with a paper towel. (If they're too wet, the pastry won't cook on the bottom)
Let's make this pie: Sprinkle the ground almonds in the middle of the pie, where you will place the peaches, so they soak up any juices. Lie the peaches in the middle of the pastry circle. Pop them in a heap, leaving some space around the edges.
Fold the edges rusticly up, and push down any folds gently. Do it roughly, be precise, how it looks is up to you.
Make it pretty: Beat one egg with a fork and use a brush to spread it over the pie edges (If you don't have a brush, use a fork or get messy and use your fingers)
Cook it: Bake at 180C for 30-40 minutes, or until the pastry is golden.
Dust with sifted icing sugar
Serve with your favourite Appleby Farms flavour