Peach pie (receipe)

A great pie to make late summer when the peaches are nice and ripe. This beautiful cake is great as a dessert and a fantastic present to bring along to a dinner party.


Peach pie

A very tasty pie to enjoy juicy peaches embedded in a beautiful shortcrust
Course Dessert
Cuisine Summery
Keyword peaches, sweet pie
Prep Time 40 minutes
Cook Time 40 minutes
Resting time for the dough 1 hour
Total Time 2 hours 20 minutes
Servings 1 20 cm cake form


For the dough

  • 300 g flour I mixed rye and white flour
  • 15 g sugar I used brown suger
  • 1 tea spoon salt fine salt is the most appropriate
  • 200 g margarine I used margarine with butter
  • 4-5 table spoons cold water the texture of your dough will tell you how much water you actually need

For the filling

  • 6-7 peaches depending on the size, you might need more or less to fill the form
  • 1 table spoon lemon zest
  • 1 table spoon lemon juice
  • 50 g sugar I used brown sugar
  • 1/4 tea spoon ground cinnamon
  • 1 pinch salt fine salt
  • 2 table spoons corn starch

To finish the pie off

  • 2 table spoons milk


For the dough

  • Assemble all the ingredients and with your fingers form a firm ball. Be careful not to overwork the dough. Cover it and let it rest in the fridge for an hour (or more).
  • Once your dough it ready, half it and roll out the first half to about 3mm thickness. Make sure it is large enough to cover the bottom and sides of your form.

For the filling

  • Halve and pit the peaches, then cut them into 2 cm thick wedges. In a large bowl add the lemon juice and lemon zest to the fruit. Stir together the sugar, cinnamon, salt and cornstarch and mix evenly before adding to the peaches. Toss carefully.
  • Add the coated peaches to the dough within your form.
  • Roll out the second half of your dough to about 3mm thickness and in the shape/size of your form. Cut 1cm wide long stripes. Once you have placed the peaches into your form, the stripes can be put onto the fruit in a lattice-top pattern.

To finish the pie off

  • Bruch your pie with milk before putting it into the oven at 220 degrees for 20 minutes. Then reduce the heat to 180 degrees and continue to bake the pie for another 20 minutes or until your dough is fully done and golden brown.
  • Wait for the pie to cool off completely before taking it out of the form in order not for it to break.
  • The pie will keep in the fridge for a good 3 days.

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