Fri, 3 October 2025
Autumn Peach Pie
(serves 4/6)
Ingredients:
Method:
Peach Filling -
Remove the stones from the peaches, and roughly chop, there’s no need to remove the skins. Now place the chopped peaches into a pan on a medium heat. Next add the honey and your vanilla pods, and allow to cook for roughly 10 minutes, or until the peaches soften. You just want the peaches to be soft; you don’t want them to cook too long and break up. Once the peaches are soft, remove from the heat.
Filo Pastry/Filling -
Take a pie dish, and line the bottom of it with 4 sheets of buttered filo pastry (melt your butter, and brush it onto the sheets of pastry). Next pour your peach filling in, fold over the sides of the sheets of filo roughly and use the last sheet of pastry to make sure the pie is closed on top. Brush with more melted butter, and then place in a fan oven at 180, for roughly 25 minutes, or until the pastry is crisp and golden.
To Serve –
Once cooked, remove from the oven and allow to cool for 2 minutes. Now dust the top liberally with icing sugar and serve each slice with a big spoonful of Greek yoghurt. Most of all, enjoy!
