• 500 g (1 lb 2 oz) shortcrust pastry
• 9 small peaches, peeled, stoned and diced (or use two 400 g tins, drained well)
• 150 g (5½ oz/1¼ cups) fresh raspberries
• 100 g (3½ oz) caster (superfine) sugar
• 18 g (⅝ oz) cornflour (cornstarch)
• 1 teaspoon vanilla bean paste
• finely grated zest of 1 lemon
• 1 large egg yolk, lightly beaten
• raw (demerara) sugar, for sprinkling

Preheat the oven to 210°C (415°F) or 190°C (375°F) fan forced. Roll out 375 g (13 oz) of the pastry on a lightly floured work surface until it is about 3 mm (⅛ inch) thick. Using a 10 cm (4 inch) pastry cutter, cut out 12 circles and press them into a regular-size muffin tin. Roll out the remaining pastry and cut out twelve 7 cm (2¾ inch) circles. Cut out little stars from the dough to make vents. If you don’t have a star cutter just use a knife or cut small circles. Chill the pastry lids in the refrigerator while you make the filling.

Combine the peaches, raspberries, caster sugar, cornflour, vanilla bean paste and lemon zest in a large bowl and divide evenly between the pies. Brush the edges of the lids with egg yolk and place one on top of each pie, using your fingers to press the edges together. Put the muffin tray in the freezer for 1 hour before baking. This will firm up the dough so that it cooks without leaking.

Just before baking, brush the tops with the remaining egg yolk and sprinkle with the raw sugar. Bake in the lower third of the oven for 30-40 minutes or until the pastry is golden. Remove from the oven. If some of the juice leaks out, just wipe it off with paper towel. After the pies have cooled for 5 minutes, run a small knife around the edges to keep the juice from sticking. Allow to cool in the tins for another 10 minutes then remove.