Anyhoo, I'm on this baking rage. Last week was the Fruit Galette and this week, Peach Pie!!

Okay, here's the recipe I used. I customised this from various websites:

Basic Pie Pastry Ingredients

For a 9 inch (23 cm) double-crust pie:
2 ¼ cups (280g) all purpose (plain) flour
¾ tsp salt

1 tsp sugar
¾ cup (180g) cold butter or shortening
6-7 tbsp cold water, more or less

Combine flour and salt in a mixing bowl. Cut cold butter into cubes and toss it into the flour. With your fingertips, two knives or a pastry blender, blend the ingredients together, working quickly until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water 1 tbsp at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.

With floured hands pat the dough into two small balls, one larger than the other. Roll dough out large enough to cover the pie tin, cover with cling wrap and refrigerate while you prepare the Peach Filling.

*I found the recipe for this pie pastry lacking of sweetness, so I would add 1 tablespoon of sugar to this mixture.

I thought this guy's video on how to make basic pie pastry is quite easy to follow.

1 Can of Peaches

2 Tablespoons of Cornstarch

1/8 Tablespoons of Nutmeg (I couldn't find nutmeg so I didn't add this)

1/8 stick of butter

Drain peaches of the juice. Add in cornstarch, butter and nutmeg to the juice. Mix it and then add the peaches back in.

Fill the pie pastry up with the peach filling and dot the 2 tbsp butter randomly on the filling. Roll out the small dough to cover the pie. Cut a few slashes on the top to let steam escape while baking.

Pre-heat oven to 220 degrees and bake for 15-20 mins till the crust is brown.

And you're done!