Peach Pie

This pie can be prepared in all seasons, as you can use fresh or preserved peaches. Fresh peaches can be peeled and cooked in a sugar syrup flavored with spices such as cinnamon, vanilla, and cloves.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 57 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Filling

  • 50 g Sugar, brown

  • 60 g Butter, unsalted

  • 1 piece Egg, fresh

  • 80 g Nuts, almonds

  • 10 g Wheat flour, white, multi-purpose

  • 1 spoon Alcohol, Rum

  • 20 g Butter, unsalted

  • pieces Peach, compote

  • 1.5 spoons Sugar, white

Shortcrust pastry

  • 80 g Wheat flour, white, multi-purpose

  • 20 g Nuts, almonds

  • 30 g Powdered sugar

  • 40 g Butter, unsalted

  • 15 g Egg, fresh

Steps

  1. Preheat the oven to 100 degrees Celsius. Line a smaller baking dish with baking paper. Sprinkle ground almonds into the prepared dish and spread them evenly over the bottom. Place the dish in the preheated oven for 10 minutes to lightly toast the almonds. Stir them a few times with a spatula during baking to ensure even toasting. After 10 minutes, remove the dish from the oven and transfer the almonds to a bowl. Let them cool completely.

  2. Grease the pie dish with butter, making sure to coat the edges well. In a bowl, sift the flour and mix it with salt and 20 g of the cooled toasted almonds. In another bowl, use an electric mixer or a hand whisk to cream the softened butter and sugar. Gradually add the beaten egg to the mixture, mixing well after each addition. Then add the sifted flour mixture, ground almonds, and salt. Mix the ingredients with a spatula or spoon until you have a uniform dough. Shape the dough into a ball and roll it out thinly between two sheets of baking paper into a circle about 23 cm in diameter. If the dough is too soft, refrigerate it for 10 to 15 minutes.

  3. Once the dough is rolled out, remove the top sheet of baking paper and place the rolled-out dough into the prepared dish. Gently press the dough into the bottom and sides of the dish with your fingers. Trim any excess dough. Prick the dough in several places with a fork, then refrigerate the dish for 20 minutes to chill the dough.

  4. Preheat the oven to 180 degrees Celsius. Place the dish with the dough in the preheated oven for 10 to 12 minutes. When the edges of the dough turn slightly golden, remove the dish from the oven and let the dough cool completely. Reduce the oven temperature to 170 degrees Celsius.

  5. While the dough is cooling, prepare the filling. In a bowl, use an electric mixer to cream the softened butter and sugar. Add the egg and mix on medium speed until all ingredients are well combined. Add the remaining toasted almonds and mix with a spatula or spoon. Then sift the flour over the mixture and incorporate it using a spatula or spoon. Finally, mix in the rum.

  6. Spread the filling evenly over the bottom of the baked dough. Arrange well-drained peach halves over the filling, gently pressing them into the filling. Sprinkle sugar evenly over the peaches and filling. Bake the pie in the preheated oven for 30 to 35 minutes. When the filling turns golden brown, remove the dish from the oven.

  7. The pie can be served warm or cold, accompanied by whipped cream or a scoop of good homemade ice cream.

Nutrition Information (Per 100g)

  • Calories: 345.38 kcal
  • Fat: 21.48 g
    • Saturated Fat: 9.1 g
  • Carbohydrates: 31.29 g
    • Sugars: 18.78 g
  • Protein: 5.41 g
  • Fiber: 1.99 g

Advice

For preparation, we need softened butter. The easiest way to soften butter is to take it out of the refrigerator at least one hour before preparation and let it sit at room temperature to soften.