Ages ago, Rick Stein made a fresh peach pie with filo pastry in one of his Long Weekend programmes but the recipe wasn’t published in the accompanying book and I’ve always wanted to make it. Anyway, this is my version of the pie but with the addition of a frangipane base and I used tinned peaches and apricots. It needs to be served straight from the oven so that the pastry stays lovely and crisp and it cuts better on a wooden board rather than the glass cake stand I used in the picture. Served with cream, it’s just delicious and it looks great when you bring it to the table.

• Serves 6-8
• 1 420g can of tinned apricots in light syrup
• 1 420g can of tinned peach slices in light syrup
• 1 270g pack of filo pastry
• 70g butter, melted
• Icing sugar
• 1 tsp vanilla paste
• 2 tsps runny acacia honey
• 1 large egg
• 75g unsalted butter
• 75g caster sugar
• 20g ground almonds
• 100g self-raising flour
• 1/4 tsp of baking powder
• 50ml milk
• 1 tbsp flaked almonds

To make…

• Preheat the oven to 170C fan.
• Lightly butter a 25cm round springform cake tin.
• Drain the peaches and apricots, put them into a small mixing bowl and stir through the honey and vanilla paste. Set aside.
• Make the frangipane by first mixing the butter and sugar unless light and fluffy. Mix in the egg. Gently fold in the flour, baking powder, ground almonds and milk.
• Brush a sheet of the filo pastry and start lining the cake tin with so that an even amount is spread over each side. Repeat with the rest of the filo, alternating the direction of each sheet. You shouldn’t be able to see the base of the tin. Spoon the frangipane over the base and spread it out into the edges with the back of a spoon.
• Pile the fruit filling over the frangipane. Fold the edges of the filo over the top and scrunch it slightly to give it a bit of height. Scatter with almonds and brush with the remaining butter.
• Bake on the middle shelf of the oven on a baking sheet for about 45 minutes. The pastry should be crisp and golden, the frangipane should be soft and spongy.
• Remove from the oven, allow to cool slightly and then take it out of the springform tin.
• Serve on a wooden carving board with some cream on the side.

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