Pastry:

1. Sift the flour and icing sugar in a large bowl of a stand mixer and whisk together.

2. In a small jug mix the egg yolk and milk together.

3. Add the butter to the flour and bring to fine crumbs either by using the rubbing in method or using a stand mixer.

4. Add the lemon zest then slowly add the egg mixture and mix just until the dough forms.

5. Wrap in clingfilm and refrigerate for 1 hour.

Filling:

1. In a bowl toss the peaches, blueberries, sugar and lemon juice together. Set aside for 15 minutes for the fruit to absorb the juices then add the cornflour just before you are going to assemble the pie.

Making The Pie:

1. On a floured surface, roll out the pastry big enough to cut out a 12-14 inch circle and transfer to a baking sheet.

2. Place the sized plate over the pastry and cut out the circle.

3. Arrange the peaches and blueberries over the dough leaving a 3 inch border.

4. Refrigerate for 15 minutes (this will slightly harden the dough and make it easier to fold over).

5. In the meantime preheat oven to 200C/400F.

6. Fold the border over the filling and pleating the edge as you go around to make it fit.

7. Brush the pastry with egg yolk.

8. Sprinkle with more sugar and almonds.

9. Bake for about 45 minutes or until pastry is golden.

10. Remove pie from oven and baste the top of fruit with warmed peach jam.

11. Serve with a scoop of ice-cream or cream on top and enjoy!