Peach pie

450g peaches
150g sugar
2 tbsp corn flour
Juice of half a lemon
1 round of puff pastry

25cm or thereabout pie dish

Chop peaches in to pieces, I just hack at them unevenly rather than bothering to stone them. About 16ths probably.
Mix with the sugar, lemon juice, and corn flour in an oven proof bowl.
Put in the oven for about 15 minutes until the juice flows but the peaches are not particularly cooked or falling apart.
Pour the juice in to a pan and reduce a bit to a nice thick gloopy sauce (this may not be necessary for peaches that are not very juicy).

Put puff pastry in to the pie dish, put the peach mix in to the dish and pour over the sauce.
Use the remaining pastry to make some lattice.
Bake at 180C for about 45 mins. Watch carefully to get it well browned and the bottom well cooked but not frazzled.