my rolling pin: American peach leaf pie

For the crust:

285 g plain flour

3/4 tsp salt

115g cold butter

60 g cold lard

5-6 tbsp ice cold water

1 egg beaten with 1 tbsp water (egg wash)

For the filling:

1.2 kg peaches (stoned and peeled)

juice of 1/2 lemon

150 g sugar

3 tbsp flour

1/4 tsp grated nutmeg

1/2 tsp ground cinnamon

30 g cold butter

In a large bowl mix the sliced or cubed peaches with the spices, flour, lemon juice and sugar.Set aside.

Sift the flour and the salt into a bowl. Add the butter and lard and blend using a pastry blender until the mixture resembles coarse bread crumbs.

Using a fork or a palette knife stir in enough water to bind the dough. Do not overmix. Gather into a ball , wrap in clingfilm and refrigerate for 30 minutes.

Remove the dough from the fridge cut into two pieces, one slightly larger than the other and gather into two balls. Grease a 23 cm round pie dish with butter.

On a floured surface roll out the larger ball 3 mm thick and transfer into the pie dish. Trim the edges, brush the bottom of the pastry shell with egg wash.

Place a pie bird in the centre of the shell and add the filling. Sprinkle with small cubes of cold butter making sure it's evenly distributed.

Roll out the remainig dough 5 mm thick and cut out leaf shapes using a cutter or a knife. With the scraps roll out new balls and cut out new leaves.

Place the leaves, one by one, starting from the edge and cover the rim with a ring of leaves.

Place the second ring of leaves on top of the first one overlapping the edges. Continue with rows of leaves until the pie is completely covered, leaving the head of the pie bird in the centre. Brush with egg wash.

Bake at 220 C for 10 minutes, the lower the temperature to 180 C and bake for a further 35-40 minutes.

my rolling pin