Makes one 9-inch pie; serves 8.
For the pastry
300g plain flour
½ tsp salt
150g butter chilled and diced
5-6 tbsp icy cold water
For the filling
8 peaches and 2 nectarines, pitted and sliced in half
2 tbsp fresh lemon juice
2 tbsp crisp white wine
30g plain flour
225g white sugar
1/4 tsp. salt
Pinch of freshly grated nutmeg
Pinch of cinnamon
1/2 a vanilla pod seeds
2 Tbs. unsalted butter
Sift the flour and salt into a bowl. Add the butter.
Add all the solid pastry ingredients to a food processor and process until like breadcrumbs. Now add 5 tablespoons of ice cold water to the mix. After 30 seconds or less the mixture should form a nice ball of pastry which is slighty tacky to the touch but not wet.
Wrap the ball of dough with plastic wrap and refrigerate it for at least 30 minutes to rest.
To make the filling, place the peaches in a large bowl. Sprinkle with the lemon juice, white wine and vanilla seeds and toss to coat well. In a small bowl, stir together the flour, sugar, salt, nutmeg and cinnamon to make a sort of crumble mix, add to the peaches and toss to combine.
Remove the dough from the refrigerator and let warm up a bit if necessary.
Preheat oven to 200c.
Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible.
Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 1/2 inch wide; set aside. Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter.
Up to you how you decorate the top but the tradition is a lattic top. Cut out a nice peach shape and place in the middle.
Brush the top with milk or egg wash (1 egg and a tablespoon of milk).
Cover the pie with tin foil, bake for 25 minutes, then reduce the heat to 175c and bake until the juices are bubbling and the top is browned, about 25 minutes more. Remove the foil for the final 15 minutes to brown.