Peach pie

Sift flour onto a clean surface and make a well in the centre.
Put the butter, egg, salt, castor sugar and water in the centre.
Use your fingertips to work the ingredients together, gradually bringing in the flour from the sides of the well.
Rub the ingredients together until mixture resembles coarse breadcrumbs.
Gather dough together to form a ball.
If it is too dry, add a little more water.
The dough should be soft, but not sticky.
Flour the work surface lightly and knead the dough gently.
Do this by pushing the dough away from you using the heel of your hand.
Gather it up with a metal spatula and knead again.
Do this for one to two minutes until the dough is soft and smooth and peels away easily from the work surface.
Cover with plastic wrap and chill for 30 minutes.
Roll out the dough onto a lightly floured surface.
Cut a circle to fit a 30 cm pie dish.
Roll leftover dough and cut into 6 mm wide strips, and plait three strips.
Brush cold water onto the edge of the pastry in the dish and lightly press the plaited pastry to the edge.
Join other plaited pieces to fit around the edge of the pie.
Cover the pastry with greaseproof paper or light aluminium foil and fill with dried beans to weigh it down.Bake in a preheated 200 °C oven for 15 minutes.
Remove from the oven and remove the foil and beans.
Reduce the oven temperature to 180 &degC.
FILLING
Halve the peaches and remove the pips.
Cover peach halves with boiling water, leave for one minute, drain and then cover with cold water.
Peel the skins off and cut each half into three.
Arrange the pieces in the prebaked shell.
Beat the egg and half the sugar until thick.
Add the flour and beat until smooth.
Beat in the cream and the brandy, if you are using it.
Pour mixture over the peaches and sprinkle with remaining sugar.
Bake for 40 minutes.
Cover loosely with aluminium foil and continue to bake for 30 to 40 minutes or until the filling is set.
Cool and serve sliced with whipped cream or ice cream.