When I was growing up in Wisconsin, the sweet summer peaches were amazing and my sisters and I would make pies and shortcakes with them. I now live in the UK where the peaches aren’t so flavourful, so I cheat and use tinned ones. They’re tinned when they’re ripe, so that you get perfect sweetness and you don’t have to peel or stone the fruit: definitely nothing to sniff at. Feel free to use other fruit, such as plums, nectarines and blueberries.
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.
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