Peach & Jam Pie

From The Malaysian Women's Weekly

Preparation: 15 mins
Cook: 20 mins
Serves: 4 - 6

2 medium (300 gm) peaches
6 sheets filo pastry
60 gm butter, melted
3 tbsps sugar
1 tbsp apricot jam, warmed, put through a sieve so it's very smooth

Method:
1. Cut peaches in half and remove the seeds, then slice the peaches thinly
2. Have a damp tea towel ready when working with filo pastry to prevent it from drying out
3. Lay 2 pastry sheets on a board, brush with some of the butter, place another 2 pastry sheets on top and continue brushing and layering with the remaining butter and pastry sheets
4. Fold the pastry in half to form a square. Cut out a 22 cm circle from the pastry and place it on a baking paper-lined oven tray
5. Arrange peach slices on the pastry and sprinkle with sugar
6. Bake in a moderately hot oven at 200'C for about 20 mins or until well browned. Then brush peaches with the apricot jam while it is still warm. Serve pie warm with ice cream or even whipped cream

Tip:
Nectarines, apricots, apples and pears are all good substitutes for the peaches. This pie is best made close to serving. Not suitable to freeze