Dan Lepard's raspberry peach lattice pie recipe

Good with vanilla ice cream or pouring custard. 300g plain flour, and more for rolling 50g icing sugar ¼ tsp baking powder ½ tsp salt 200g unsalted butter, cold 1 medium egg, separated 100ml cold milk 8 ripe peaches, skinned and cut into big chunks 2 dessert apples, peeled, cored and grated 2 tbsp arrowroot Sugar (granulated or caster) 225g raspberries Put the flour, icing sugar, baking powder and salt in a bowl and rub in 50g butter. Chop the remaining butter into 1cm cubes and toss through. Mix in the egg yolk and milk to make a rough dough, and chill for 30 minutes. Roll into a 40cm rectangle, fold in by thirds, then roll and fold again. Chill for 30 minutes, then repeat the double roll and fold twice more at 30-minute intervals. Roll two-thirds of the dough to line the base and sides of a 24cm deep flan tin. Mix the peach, apple, arrowroot and a tablespoon of sugar with the raspberries, and spoon into the case. Make a lattice top with the remaining pastry, brush with egg white and dredge with sugar. Bake at 210C (190C fan-assisted)/410F/gas mark 6½ for 20 minutes, and at 170C (150C fan)/335F/gas mark 3 for 50 minutes, until the juices are hot. Slice when cold. danlepard.com/guardian