Anyone for Peach Pie?

On Wednesday 19th of March I was invited along the Paramount Pictures preview screening of Labor Day at the Light House Cinema, Smithfield. I was invited to create and demonstrate to  make my own Peach Pie with influences from the movie itself. captured the night in the short video below and please make sure to try out my Peach Pie recipe at home this weekend #WeekendChef

Click here for Video of Labor Day Screening from

Peach Pie

Serves 6

300g tinned sliced peaches, drain for 20 minutes.

120g sugar

1 lemon, zest only

½ tsp ground cinnamon

4 tbsp tapioca flour

500g plain flour

¼ tsp salt

75g margarine, chilled and diced

75g butter, chilled and diced

100ml chilled water, you may require more

Melted butter, to brush on the pie dish

1 egg wash, to glaze

1 tbsp sugar, to decorate


Brush a 20 or 22cm pie dish with melted butter and dust with flour.

In a large bowl, combine the peaches, sugar, lemon zest and cinnamon.

Sprinkle over 2 tbsp of the tapioca flour to absorb some of the juice. Leave to stand for 10 minutes, stirring occasionally.

Preheat the oven to 190°C/fan 170°C/gas 5. Place the flour and salt into a large mixing bowl. Rub the margarine and butter into the flour until the mixture resembles fine breadcrumbs. Slowly incorporate the chilled water to form a soft pastry.

Divide the pastry dough into 2 portions – the one slightly larger than the other. Wrap each in plastic wrap and leave to rest in the fridge for 20 minutes.

Place the smaller portion of pastry between two pieces of parchment or plastic wrap and roll into a circle which is 3cm wider than the circumference of your pie dish.  Carefully place the pastry into the pie dish.  Dust 2 tbsp of tapioca flour on the base of the pastry.

Roll the other portion of pastry out 3cm smaller then the large one.

Spoon the peaches in the centre of the pie dish without the peach juices.

Brush the edges with egg wash. Lift the parchment or plastic wrap with the pastry on it and carefully place it over the peaches and peel the parchment or plastic off.  Crimp the edge of the pastry to seal. Decorate the top with the pastry trimmings. Brush with egg wash and sprinkle over the sugar and bake in the preheated oven for 30 to 35 minutes or until golden, keep an eye on it.  Remove from the oven and cool slightly before serving warm.


Tip:  If using fresh peaches, using 6 to 7 peeled and sliced into thin wedges and increase the sugar by 60g.

Enjoy, Catherine x


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