A very tasty pie to enjoy juicy peaches embedded in a beautiful shortcrust
Course Dessert
Cuisine Summery
Keyword peaches, sweet pie
Prep Time 40 minutesminutes
Cook Time 40 minutesminutes
Resting time for the dough 1 hourhour
Total Time 2 hourshours20 minutesminutes
Servings 120 cm cake form
Ingredients
For the dough
300gflourI mixed rye and white flour
15gsugarI used brown suger
1tea spoonsaltfine salt is the most appropriate
200gmargarineI used margarine with butter
4-5table spoonscold waterthe texture of your dough will tell you how much water you actually need
For the filling
6-7peachesdepending on the size, you might need more or less to fill the form
1table spoonlemon zest
1 table spoonlemon juice
50gsugarI used brown sugar
1/4tea spoonground cinnamon
1pinchsaltfine salt
2table spoonscorn starch
To finish the pie off
2table spoonsmilk
Instructions
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.