Peach Pie

This is a recipe that we were introduced to in America, can't remember exactly who first gave it to us, but I shall give credit to Clark and Denise (if it wasn't them, then it was one of their mates).


Very simple to make. Ripe peaches halved and stoned, liberally sprinkled with a mix of: cinnamon (I use a lot), sugar and a good teaspoon of cornflour.  Covered with pastry, Short Pastry or preferably Sugar Pastry, egg washed and baked in a medium/hot oven until nicely coloured.

It is important to use ripe, juicy peaches as this, in combination with the other ingredients makes a wonderfully flavoured sauce that is irresistable.  As can be seen ripe peaches don't make for perfect halves, but this doesn't matter.  Ideally served with a good quality vanilla ice-cream, but cream or custard also work well.