Peach & Cinnamon open Pie

Ingredients
200g Plain flour
100g cold Butter
1 tablespoon Icing sugar
Good pinch of Cinnamon
1 Egg beaten
4 Peaches
1-2 tablespoons Caster Sugar

Method
1. Preheat oven to 190oC/375oF/Gas 6.
2. Carefully weigh the flour and sift into a large bowl.
3. Dice the butter, adding to the flour. Rub in using your fingertips until it resembles fine breadcrumbs.
4. Stir in the icing sugar and cinnamon.
5. Finally add the beaten egg and stir in using a round bladed knife.
6. Bring the mixture together to form a ball. Flour the work surface and knead gently until it forms a smooth dough.
7. Roll out the dough to a circle, then slide onto baking paper and chill.
8. Filling: Wash the fruit and pat dry. Slice each peach in half. Twist to separate the 2 halves, then cut into four thick slices.
9. Sprinkle fruit with sugar & cinnamon, and mix gently.
10. Pile the fruit in the centre of the pastry, leaving a wide border without fruit.
11. Gently fold the border of pastry over fruit so that the fruit in the centre is uncovered. Do not press pastry down onto fruit!
12. Brush pastry lightly with cold water, then sprinkle with caster sugar.
13. Bake in a pre heated oven for approx 20 minutes until golden brown.
14. Cool on a wire rack and serve warm.