Cherry and peach pie

Cherry and peach pie

B.I.Y. Bake It Yourself

I try to be sophisticated with puddings, but at the end of the day you just can’t beat sweet fruit, pastry and custard. I came up with this recipe when I was trying to make a prettier-looking pie. The twisted top works so well with the dark cherry colour underneath. It’s a bit fiddly, but worth it.


Quantity Ingredient

For the crust

Quantity Ingredient
400g plain flour, plus more to dust
200g caster sugar
200g unsalted butter, chilled and chopped
1 large egg
1 teaspoon almond extract

For the filling

Quantity Ingredient
6 ripe peaches
or 400 g can sliced peaches in syrup
750g cherries
175g caster sugar, plus more to sprinkle
1/2 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
4 tablespoons cornflour

Tool kit

Quantity Ingredient
rolling pin
24 cm deep-sided round metal pie dish
pastry brush
wire cooling rack


  1. Put the flour and sugar in a bowl. Rub in the butter with your fingers until the mixture looks like breadcrumbs. Crack in the egg, add the almond extract and use a knife to cut through the mixture, then turn the bowl and cut again, until it is dry enough to handle.
  2. Tip out on to a floured work surface and knead for about a minute, then cut in half. Flatten each half out into a disc about 10 cm wide, wrap in cling film and chill in the fridge for 30 minutes.
  3. If you’re using fresh peaches, peel, quarter and pit them. (If your peaches are really ripe, peel them.) Halve and pit the cherries, then mix all the fruit in a large saucepan with the caster sugar and spices and 2 tablespoons of water.
  4. Set over a medium heat to cook for 10 minutes. Take 3 tablespoons of the released juice and mix it with the cornflour in a cup. Pour back into the saucepan and cook for another 5 minutes. Leave to cool.
  5. Preheat the oven to 180°C. Roll out one of the pastry discs on a lightly floured surface to 5 cm wider than a 24 cm deep-sided, round metal pie dish, moving it regularly so it doesn’t stick. It should be about 3 mm thick (the thickness of a pound coin). Roll the pastry on to the rolling pin, then lay on to the pie dish. Press it into the dish gently with your fingers so as not to break it (if you do break it, just press a little bit of excess pastry into the hole).
  6. Pour the cherry-peach mixture into the pastry case, remembering to scrape out the gooey sugar at the bottom of the saucepan. The filling needs to be only the same level as the rim of the pastry, or juice will leak out during the bake. If you have too much, secretly eat it: cook’s treat. Trim the excess pastry from the pie case.
  7. Roll the second ball of pastry out on a floured surface and cut into strips about 15 mm wide. Take each strip, twist it loosely, then coil around the surface of the pie, starting from the outside and working in. Dab the end of each strip with a bit of water and use your thumbs to pinch it on to the next as you spiral the pastry on to the pie. Cut out leaf shapes from the offcuts and lay these in the centre of the pie. Once the spiral of pastry has been laid, you will see quite a lot of filling through the top.
  8. Bake for 35–40 minutes until the pastry has turned golden. Take out of the oven and set to cool on a wire rack, sprinkle with a little caster sugar and, when you can’t take it any longer, carve it up and scoff it!


  • This recipe has a star bake (extra advanced) difficulty.


  • Cherry pie, is for my money, by far the best flavour you can get, especially with this almond-flavoured pastry thrown into the mix. You can make it with just cherries instead of the peaches (use 1 kg of cherries). Knock up a bit of custard and you’re good to go.
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