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1
Preheat the oven to 200u00b0C/400u00b0F.
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2
Place the apricots and peaches in a bowl with the sugar, Amaretto liqueur, cornstarch, lemon juice and half the Amaretti biscuits. Mix together well and set aside while you prepare the pastry.
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3
When your dough is ready, spoon the filling into the base of a 1.5 litre/2 1/2 pint pie dish and dot pieces of butter on the top.
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4
On a lightly floured surface, roll out the pastry to just larger than the pie dish, then cut off a strip to sit on the edge of the dish. Place the pastry on top and press down to seal. Trim off any excess pastry and glaze the top with a little milk. Bake for 30 minutes until the pastry is golden and the filling bubbling.
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5
While the pie is still hot, sprinkle on the remaining crushed Amaretti biscuits and caster sugar. Leave to stand for about 10--15 minutes before serving with fresh pouring cream.
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6
Place the flour, butter and salt into a large clean bowl.
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7
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
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8
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
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9
Wrap the dough in clingfilm / plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.
