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!!!

MAIN INGREDIENTS OF THIS RECIPE:

- Peach, water, flour

For the pastry: Mix the flour, the sugar and the margarine cut into cubes in a food processor until a fine powder. Put the mixture in a bowl and pour the water. Knead with your hands until obtain a compact mixture. Put 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. Put 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

YOU MAY ALSO LIKE:

- Sugar and pear pie
- Apple, honey and cinnamon pie
- Portuguese custard pie

By
Category: Pies, Recipes, Sweets
Cuisine:
Difficulty:
Servings:: 14 slices
Prep Time: 20 m
Cook Time: 25 m
Total Time: 1:30 h
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
Loading...
Units: Metric (Units: US)

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:
    Mix the flour, the sugar and the margarine cut into cubes in a food processor until a fine powder. Put the mixture in a bowl and pour the water. Knead with your hands until obtain a compact mixture.
  2. Put 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. Put 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
 

Leave a Comment

Your email address will not be published. Required fields are marked *

*