Peach pie

If you want to prepare a fresh and tasty pie to eat on a hot summer day this peach pie is ideal for you. It’s a pie with great presentation that can be prepared for your family and for your friends! Bon appetit!!!

Peach pie on a plate

INGREDIENTS FOR PEACH PIE

- Peach, water, flour

HOW TO MAKE PEACH PIE

For the pastry: Combine the flour, the sugar and the margarine cut into cubes in a food processor until a fine powder. Place the mixture in a bowl and pour the water. Knead with your hands until obtain a compact mixture. Place the pastry over a table and mold it in a square shape. Wrap the pastry in cling film and refrigerate for approximately 45 minutes. Remove the pastry from the fridge and place it on a table over tracing paper. Roll out the pastry with a rolling pin. Line a pie pan with the pastry (along with the tracing paper) and prick the bottom of the pastry with a fork; set aside.

For the filling: Wash, peel and cut the peaches into slices. Place them in a bowl and drizzle with lemon juice to not oxidize. Add the brown sugar and the liquid caramel and mix everything well with a spoon. Fill the pie with this mixture and bake about 25 minutes until golden. Remove the pie from the oven, unmold onto a plate and serve preferably cold. Store the pie in the fridge.

Peach pie steps

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Peach pie

Peach pie on a plate

If you want to prepare a fresh and tasty pie to eat on a hot summer day this peach pie is ideal for you. It’s a pie with great presentation that can be prepared for your family and for your friends! Bon appetit!!!

5.00 from 1 reviews


By
    Category: Desserts, Pies, Recipes
    Cuisine:
    Servings:: 14 slices
    Prep Time: 20 m
    Cook Time: 25 m
    Total Time: 1:30 h
    Ingredients: brown sugar, flour, liquid caramel, peach, sugar, water

    Ingredients

      For the pastry:

    • 200 grams (1 1/2 cups) all-purpose flour
    • 100 grams (1/2 cup) cold margarine
    • 1 teaspoon sugar
    • 50 ml (1/4 cup) cold water
    • For the filling:

    • 4 medium peaches
    • 3 tablespoons dark brown sugar
    • 1 tablespoon liquid caramel

    Directions

    1. For the pastry:
      Combine the flour, the sugar and the margarine cut into cubes in a food processor until a fine powder. Place the mixture in a bowl and pour the water. Knead with your hands until obtain a compact mixture.
    2. Place the pastry over a table and mold it in a square shape. Wrap the pastry in cling film and refrigerate for approximately 45 minutes.
    3. Remove the pastry from the fridge and place it on a table over tracing paper. Roll out the pastry with a rolling pin (sprinkle the rolling pin with a little flour). Line a pie pan (24 centimeters (9 1/2 inches)) with the pastry (along with the tracing paper) and prick the bottom of the pastry with a fork; set aside.
    4. Preheat the oven to 180ºC (350ºF).
    5. For the filling:
      Wash, peel and cut the peaches into slices. Place them in a bowl and drizzle with lemon juice to not oxidize. Add the brown sugar and the liquid caramel and mix everything well with a spoon. Fill the pie with this mixture and bake about 25 minutes until golden.
    6. Remove the pie from the oven, unmold onto a plate and serve preferably cold. Store the pie in the fridge.
    Peach pie
    Nutrition facts
    Serves 14 slices
    Per Serving:
    % DAILY VALUE
    Calories 131
    Total Fat 6 g(8%)
    Saturated Fat 1 g(5%)
    Cholesterol 0 mg(0%)
    Sodium 69 mg(3%)
    Total Carbohydrate 17.5 g(6%)
    Protein 2 g
     

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