Peach Cream Pie

This is one of the first pies I made in my early baking days: it’s plain, but with just enough goo to make one feel that in some way it’s a stolen treat – and a way of letting daylight into those long, cold, fruitless wintry days.

For this filling – fragrant and eggy – I use an ordinary packet of dried peaches from Sainsbury’s, which I soak and then cook to ensure honeyed tenderness (though you can leave out the soaking and just cook for a bit longer if you really haven’t got time).