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!!!
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.
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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!!!
5.00 from 1 reviews
- 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
- 4 medium peaches
- 3 tablespoons dark brown sugar
- 1 tablespoon liquid caramel
- 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 (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.
- Preheat the oven to 180ºC (350ºF).
- 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.
Ingredients
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For the pastry:
For the filling:
