Peach and plum pie with vanilla and almonds

In some places this kind of pie is known as a slab pie. This might reflect the way it looks, which admittedly isn’t fancy. Let’s call it a relaxed pie instead. Or rustic. Whatever, it’s delicious.

2 sheets of ready-rolled shortcrust pastry, about 35 x 23cm each

800g mixed peaches and plums, ripe but firm

60g caster sugar

1 tbsp cornflour

1 vanilla pod, split in half lengthways and seeds scraped out

3 tbsp ground almonds

1 large egg, lightly beaten

2 tsp Demerara sugar

pouring cream or ice cream, to serve

Serves: 6 – 8 | Takes: 1 hour 10 minutes

Preheat the oven to 180°C/350°F. Line a 30 x 20 x 5-cm roasting tray with baking parchment so it overhangs the sides. Place one of the pastry sheets in the tray – it will be too big, but arrange it so the excess comes up the sides. Chill in the fridge until needed.

Halve, stone and thinly slice the peaches and plums, leaving the skin on. Place in a mixing bowl, add the sugar, cornflour and vanilla seeds and stir to combine. Set aside for 5 minutes, then stir again – the fruit should be coated in thick sugary juices.

Meanwhile, trim the second pastry sheet to a 20 x 30-cm rectangle.

Sprinkle the ground almonds over the pastry base in the roasting tray, leaving a 2-cm border. Arrange the fruit on top. Place the trimmed pastry sheet over the fruit and brush the edges with beaten egg. Fold the edges of the bottom pastry sheet up and over the top pastry sheet and press together to seal. You should have a shallow rectangular pastry package. Make several slits in the top to let out the steam, brush with egg and sprinkle with Demerara sugar.

Bake for 40– 45 minutes until burnished on top and golden underneath. Serve with pouring cream or ice cream.