Monitors Tart or Peach Pie

Monitors Tart or Peach Pie

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Calories: 1846


  • 12 oz shortcrust pastry
  • 1 lb peaches fresh or tinned
  • 3 oz castor sugar
  • 1 egg white beaten
  • blanched almonds chopped
  • 1 1/2 oz butter
  • 1/2 teaspoon cinnamon
  • finely grated rind of 1/2 lemon


  • If the peaches are tinned, drain them well. If fresh, skin them, take out the stones and slice.
  • Put into a pan with the sugar, cinnamon, lemon rind and butter cut into small pieces.
  • Shake gently over a low heat until the peaches begin to soften.
  • Turn gently to mix all the ingredients taking care not to break up the peaches. Allow to cool.
  • Roll out the pastry and line a pie plate. Reserve enough for the lid.
  • Put the peaches in the pie and cover with a lid. Seal the edges well.
  • Glaze with egg white and sprinkle with almonds.
  • Bake at 200°C, 400°F, gas mark 6 for 15 minutes, then reduce the heat to 180°C, 350°F, gas mark 4 and bake for a further 25-30 minutes.
Calories: 1846 kcal
Carbohydrates: 308 g
Protein: 32 g
Fat: 56g
Saturated Fat: 27 g
Trans Fat: 1 g
Cholesterol: 91 mg
Sodium: 1998 mg
Potassium: 1179 mg
Fiber: 14 g
Sugar: 124 g
Vitamin A: 2544 IU
Vitamin C: 30 mg
Calcium: 88 mg
Iron: 12 mg
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