For the shortcrust pastry:​

1. Mix together flour, sugar and salt in large bowl.

2. Add cubed & chilled butter to the mix and incorporate by rubbing the butter into the flour using only your finger tips. Once well incorporated, the mixture should resemble breadcrumbs with a few tiny pieces of butter. Set it aside

3. In a small bowl, crack in one egg and lightly whisk it.

4. Add whisked egg to the flour mixture. With a butter knife, using cutting motions, cut the egg evenly throughout the mixture.(This mixing process is better done with a knife or pastry cutter, to prevent the butter from melting due to hand heat.)

5. Once the egg is evenly mixed, clump the pastry dough together using your hands. Knead it lightly for a few seconds to smooth it out. 

6. Flatten out the dough to a disk and wrap with butter paper / cling film. Rest for a minimum of 2 hours in the refrigerator or even overnight.

7. Let the rested pastry sit out at room temperature for 5 minutes before rolling.

8. Place the pie crust on a large enough baking paper and roll it out to a 12 inch diameter crust using a floured rolling pin. Place it in the refrigerator while you prepare the filling.

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Filling & assembly:

1. De-stone and slice peaches into 1/2 inch wedges. Place in a bowl.

2. Add in sugar, lemon juice, cornstarch and some chopped up rosemary leaves to the peaches. Mix well.

3. Preheat your oven to 190° C.

4. Arrange the filling onto the crust leaving a 2 inch border.

5. Sprinkle over the sliced almonds and a few more rosemary leaves.

6. Fold over the pastry border onto the peaches to close the pie.

7. Brush the folded over pastry with egg wash. You can even sprinkle over some sugar for a caramelised crust.

8. Remember to dot the peach filling with butter halfway through the baking so it doesn't dry on the top.

9. Bake at 190°C for 45-50 minutes or until the crust is golden brown and the fruit is tender. Serve warm with some cream or vanilla ice-cream.