Fresh Peach Rhubarb Pie with Buttermilk Pastry

Preparing the Pastry

1. Split the ready made pastry in half. Roll out one half of the pastry to cover the bottom and sides of the pie dish.
2. Use the rolling pin to lift the pastry into the pie dish.
3. Position the pastry in the center of the pie dish, don't worry if pastry overlaps in some places.
4. Use the pastry overlaps to fill in the areas where there's not enough pastry. Meld pastry together and then trim the sides.
5. Prick the bottom of the pastry with a fork. (Ignore the plastic film - that's for later.)
6. Lay a piece of parchment or wax paper directly on the pastry and fill the paper with pie weights or dry rice or dry beans. Place the pie dish into a preheated oven, 350 degrees F. / 180 degrees C. for 15 - 20 minutes.
7. Roll out the other half of pastry enough to cover the top of the pie dish . Using a pastry roller or knife, cut even strips across the pastry.
8. Lay the strips out on a board. Join shorter strips together if needed.
9. Interweave the strips together. Try to position pastry joins on the underside if possible. Wrap the pastry weave in plastic film, and refrigerate.
10. Once the pastry base starts to take on color, remove it from the oven. Remove the weights and paper.

Preparing the Peach Rhubarb Filling

1. While the pastry base is blind baking and the lattice top is chilling, it's time to prepare fresh peaches. Wash them, then make a cross at the bottom of each one.
2. Carefully drop the peaches in a pot of boiling water for 2-3 minutes. This softens the skin making it easier to remove.
3. With a slotted spoon, remove the peaches from the boiling water and place into a bowl of iced water. This stops any further cooking (you don't want mushy peaches) and the iced water helps with skin removal.
4. Leave the peaches to cool in the water for about 2-3 minutes. Then remove them and place them on a wooden board.
5. With a small knife, remover the skin off all the peaches.
6. Sift the cornstarch into a bowl. This will help thicken the juices.
7. Add the sugar to the cornstarch.
8. Finally add in the cardamon and mix.
9. Chopped Peaches and Rhubarb are then added.
10. Mix everything well together.

Assembling the Peach Rhubarb Pie

1. Now to make the crust dust. Sift the flour into a bowl.
2. Add the sugar.
3. Mix well together.
4. Sprinkle the crust dust over the base of the pre baked pastry in the pie dish.
5. Add the fruit filling to the pie dish. Don't worry if the fruit looks juicy. We have taken several measures to avoid a soggy bottom!
6. Transfer the chilled pastry lattice to the top of the pie. Press the lattice gently onto the pie edges.
7. Using a small sharp knife, trim off the excess pastry.
8. Brush the pastry lattice with milk.
9. Sprinkle granulated white sugar over the pastry lattice.
10. Bake in a preheated oven at 350 degrees F. / 180 degrees C. until golden brown, about 45 - 60 mins.