Free-form peach pie

Recipe: Free-form peach pie


  • 2 tbs apricot jam
  • 1 sheet (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
  • 2 tbs brown sugar
  • 1 x 415g can peach slices, drained
  • Icing sugar, to dust
  • Bought vanilla custard, to serve (optional)


  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat the jam in a small saucepan over low heat for 3 minutes or until melted.
  2. Place the pastry on the lined tray. Spread the jam over the pastry, leaving a 2cm-wide border around the edge. Sprinkle with 1 tablespoon of sugar.
  3. Spoon the peach into the centre of the pastry. Fold in the edges of the pastry to partially enclose the filling, leaving the centre open. Sprinkle with the remaining sugar.
  4. Bake in oven for 25 minutes or until golden. Set aside for 5 minutes to cool. Dust with icing sugar and serve immediately with custard, if desired.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)