'End of the Summer' 🍑 Peach Pie.

Easy to make, juicy peach pie with a homemade crust - the perfect snack to celebrate the end of the Summer.


- 3 medium-sized peaches

- whole milk 130 ml 

- 1 egg 

- 7 teaspoons of sugar ( 3 teaspoons for crust, 3 teaspoons for cooking peaches, 1 teaspoon to sprinkle over the peaches) 

- pinch of salt 

- 2,5 cups of self-rising flour 

- water (enough to cover peaches while cooking)

- up to 1,5 tablespoons of butter ( 1 for making a dough, the rest for greasing)


Chop peaches into pieces (you don't have to peel them), throw them into a cooking pot, cover them with water, add 3 teaspoons of sugar, stir it in, and cook the mixture until fruits are soft and most of the water has evaporated (do not pour out the leftover syrupy water, though). Leave poached peaches to cool.

Mix in flour, sugar, and a pinch of salt in a large bowl. 

You can throw in some extra sugar if you've got a sweet tooth, or you can pour in 2 tablespoons of leftover peach syrup into the dough mix.

Add egg, milk, and melted butter (you can melt it in a pan or in a microwave) into the mix and stir until the mixture gets doughy (add more flour if it's too sticky). 

Transfer dough onto the flat surface slightly dusted with flour. Mold it and stretch it for a few minutes before forming a ball. 

Gently roll out the dough (make it as thick as 1 dollar coin) and transfer it into the greased cake tin (make sure the pastry sticks to the bottom of the tin, sides, and corners).

Cut out excess pastry hanging from the sides, but don't throw it away. 

Use leftovers to decorate top of the pie. You can use cookie cutters to cut out interesting shapes to put on top or you can opt for traditional lattice pie crust (cut a few pastry strips and weave them under each other on top of the pie).

Fill the pie form with poached peaches, sprinkle it with additional sugar, and decorate the top of the pie, just as mentioned above.

Bake your pie on the middle shelf of the oven at 180°C (356°F, gas mark 4). Bake it for around 20 minutes or until peaches are starting to bubble and crust starts to turn golden brown.

Take the pie out of the oven, and leave it to cool.

You can dust it with powdered sugar and serve.