MAKE THE PASTRY: Make the pastry by whisking the flour, sugar, salt, and baking powder together in a large mixing bowl. Add the butter and rub together until the mixture looks rough and flaky. Pour in the water and vinegar, then use a fork to mix into a loose dough. Turn out onto the bench and squeeze together into a disc, then wrap in clingfilm and refrigerate for 30 minutes.

MAKE THE FILLING: While the dough is resting, prepare your filling. To skin the peaches place them in a large heatproof bowl or saucepan. Prepare a bowl or sink full of cold water. Pour boiling water over the peaches, leave for 30 seconds, then use a slotted spoon to transfer to the cold water. Allow to cool for 1 minute - the skins should easily slip off. I actually like to halve my peaches before skinning them. See FAQ’s for more information.

SLICE THE PEACHES: De-stone the peaches and cut them into slices. Toss with the lemon juice to prevent the peach from browning.

FLAVOUR THE PEACHES: In a small bowl whisk together the sugar, flour and ginger, then stir through the peaches. Sprinkle over the vanilla, then transfer to a colander set over a bowl for 10 minutes to allow the peaches to release their juices.

PREPARE THE PIE DISH: Grease a 23cm / 9 in. diameter pie dish with butter. When the dough has rested, divide it into two pieces, one slightly larger than the other. Roll out the bigger piece to a large circle on a lightly floured surface, turning the dough 90° between each roll and flouring the surface so it doesn’t stick.

PRESS INTO DISH: Drape the dough over the rolling pin and lift the dough into the pie dish, pressing the dough firmly against the base and sides, leaving a pastry overhang on all sides. Use your thumb and forefingers to crimp the edges.

ADD THE FILLING: Prick the base all over with a fork, scatter over the bread crumbs, then fill with the sliced peaches, discarding the liquid in the bowl. Try to have the peach slices lying as flat as possible. Transfer to the fridge or freezer while you prepare the top pastry.

MAKE THE HEART TOPPING: Roll the remaining dough out to a large circle. Either use this circle to top the pie, cutting slits in the pastry as air vents or, use different-sized heart-shaped cookie cutters to cut out as many hearts as possible, re-rolling the pastry as necessary.

CHILL PIE AND PREHEAT OVEN: Top the pie with the pastry as desired, then return to the fridge or freezer for 30 minutes. Meanwhile, heat the oven to 180°C / 350°F / Gas 4 with a baking tray on the middle-lower rack.

EGG WASH PIE: When the pie has chilled (this helps the pastry keep its shape) and the oven is hot, whisk the egg and 1 tablespoon of water together, then brush the pie all over. Sprinkle generously with sugar.

BAKE: Bake in the preheated oven for 1 hour until the pastry is golden brown and the peach filling is visibly bubbling. If you find that the pastry is getting too dark in the last 15 minutes of cooking time, tent the pie loosely with tin foil.

ENJOY: Allow to cool completely in the dish before slicing and serving, I like a scoop of vanilla ice cream with mine!