For this open fruit pie I made a simple dough:

100 grams of flour
50 grams of butter
50 grams of fine sugar
1 egg yolk
little bit of water

I roled the dough to fit in a square baking tray. I stewed the peaches in some water with sugar and removed the skins. I cut them into little parts and arranged them on the dough. Approx. 25 minutes in the oven at 200 C (maybe reduce after 15 minutes if it goes to fast). I also reduced some of the boiling liquid from the peaches and poured it over the pie after I took it out of the oven. This simple recipe will off course also work with apricots and other summer fruit. You can also use some lemon zest in the dough and sprinkle the edges of the pie with some sugar before you put it in the oven. For this pie I used some wild peaches and some regular white peaches. But do not use these wild peaches in any pie until you have tasted them fresh. Because they truly are little ‘peaches of heaven’.