CLASSIC BAKES with a twist

Peach melba lattice pie

We’ve given this retro dessert a modern makeover.

Serves 10 • Ready in 1 hr 40 mins, plus chilling

For the pastry:

350g plain flour
30g caster sugar
1tsp salt
280g cold unsalted butter, diced

For the filling:

10 ripe peaches
100g caster sugar
1tbsp lemon juice
1 vanilla pod, split and seeds removed
1½tbsp cornflour
150g fresh raspberries
1 egg, beaten
Vanilla ice cream, to serve

You will need:

22cm pie dish, greased

1 For the pastry, put the flour, sugar, salt and butter into a food processor and pulse to form large breadcrumbs. Pour in 90ml cold water; pulse until a dough is formed. Wrap in cling film and chill for 30 mins.

For the filling, score an X in the bottom of each peach and put into a pan of boiling water for 1 min. Remove with a slotted spoon and submerge