Peach and cherry pie

The combination of peaches and cherries in this pie is gorgeous. Don’t worry about pitting the cherries – life’s too short – but do forewarn the pie-eaters!

By Nici Wickes
  • 40 mins cooking
  • Serves 8
  • Print


Peach and cherry pie
  • 2-3 sheets flaky puff pastry
  • 2 cup fresh (or tinned, drained) cherries
  • 3 peaches, pitted and chopped
  • 2 teaspoon plain flour
  • 1 cup caster sugar
  • 1 teaspoon mixed spice
  • 2 tablespoon lemon juice
  • 60 gram butter, melted
  • 1 egg, lightly beaten, to glaze
  • cream or yoghurt, to serve


Peach and cherry pie
  • 1
    Preheat oven to 180°C. Line a 24cm ceramic pie dish with pastry. If you need to join the pastry sheets, brush the edges with water and press firmly together. Chill while you prepare the filling.
  • 2
    In a bowl, mix the cherries and peaches with the flour, sugar, spice and lemon juice. Toss well, then pour in the melted butter and combine.
  • 3
    Fill the pastry shell with the fruit filling to three-quarters full, piling it a little higher in the centre.
  • 4
    On baking paper, roll out a rough circle for the lid. Brush with egg glaze and make some cuts across the pastry. Slide it from the paper onto the pie filling. Brush the edges with egg, then squish together.
  • 5
    Bake for 35-40 minutes until golden brown. Serve with cream or yoghurt.


Flaky puff pastry re-rolls well as long as you layer the off-cuts on top of each other, as opposed to mashing it into a ball.

read more from