PEACH AND ALMOND FREE-FORM PIE 2 sheets prepared shortcrust pastry 1/2 cup ground almonds 12 medium (1.8kg) peaches 2 tablespoons plain flour 2 teaspoons ground cinnamon Milk for brushing 2 tablespoons demerara sugar Preheat oven to 350°F. Lay a sheet of baking paper over a 30cm pizza pan*. Lay pastry sheets on top of each other on a floured surface, roll out to a 36cm circle, trim edges if needed. Lay over pizza pan (there will be a 6cm overhang). Sprinkle pastry with ground almonds.

Wash peaches, remove flesh from seeds, slice thickly. Combine peaches with flour and cinnamon. Pile peaches on pastry (not on the overhang). Fold the pastry overhang roughly over the peaches to partially enclose them. Brush pastry with milk, sprinkle all over with sugar. Bake for 45 minutes or until peaches are softened and pastry is crisp and golden brown. Serve warm, straight from the oven, or serve cold.

Serves 8.

NOTE: If you don't have a pizza pan, place the pastry on a large flat baking tray, lined with baking paper.

Per serving: 7.2g fat, 178 calories.

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