Peach and Apple Pie

Summer fruits have been abundant this year and I have made this pie using the wonderful peaches and apples from Rod and Boris, farmers from Orange, who sell their fruit direct to the public at Parklea Markets. It is a lovely blend, marrying the tartness of the apples with the sweet peaches and spices.



Peach and Apple Pie



  • 230g plain flour
  • 30g cornflour
  • 1½ tsp baking powder
  • 125g caster sugar
  • 140g butter, softened
  • 1 egg
  • 1/2 tsp ground cinnamon


  • 3 Granny Smith apples
  • 600 g peaches, stones removed and cut into eighths
  • 140g brown sugar
  • Finely grated zest and juice of 1 lemon
  • 1/2 tsp ground cinnamon
  • a pinch of ground cloves
  • Extra 2 Tbsp brown sugar
  • Icing sugar, to dust (optional)


  • Preheat oven to 200°C.
  • Line base of a 22cm round springform cake tin with baking paper.
  • Grease sides with butter.
  • Peel and core the apples and then slice them.
  • Remove the stones from the blood plums and then cut into eighths.
  • In a large bowl gently toss the apples, plums, brown sugar, lemon zest and juice, the cinnamon and ground cloves with a wooden spoon.
  • Place the mixture into a large wide saucepan over a medium heat.
  • Cook for 25 minutes or until fruit is tender. As the peaches will release moisture, separate the juice using a seive and set the fruit aside
  • Cool the mixture.
  • Sift flour, cornflour, baking powder and 1/2 tsp cinnamon  and then pour into into the food processor bowl.
  • Add caster sugar and butter to the bowl and process until it looks like fine breadcrumbs.
  • Add beaten egg and process until a dough forms. (these steps can also be done by hand)
  • Reserve 1/3 of the dough.
  • Press the rest of the dough into the prepared springform tin, lining  base and  pressing it with your hands approx 2 cm up side.
  • Spread the cooled fruit mixture over dough base, smoothing it out evenly.
  • Take small pieces of the reserved dough about the size of a hazelnut scattering them over the top of the fruit and leaving a gap in the middle.
  • Sprinkle the extra brown sugar over the pie.
  • Bake for 10 minutes then lower the heat to 170º 30-40 minutes or until light golden.
  • Allow the pie to cool before you remove the cake tin.
  • Dust the pie with icing sugar and serve with a little double cream or ice-cream.


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