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Recipes | Peach pie

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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 filmand 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 carameland mix everything well with a spoon.Fill the pie with this mixtureand 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.

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