The peach pie is the summer version of the apple pie, the American apple pie, which we have seen in another recipe of mine. This season we take advantage of the wonderful peaches we have to prepare a fragrant and juicy pie.
The peaches, scented with nutmeg and a hint of vanilla, sugar, and lemon make them juicy in their fragrant shortcrust shell, which contains no eggs and can be made with either butter or vegetable margarine. Serve it accompanied by a crown of vanilla ice cream, and it will be the best dessert of this summer.
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 8People
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 5 oz butter (or vegetable margarine)
- 1/4 cup sugar
- 6 tbsps water
- 1/2 tsp salt
- 7 peaches (about 21 oz cleaned)
- 3/4 cup sugar
- 1/4 cup all-purpose flour (or breadcrumbs with crumbled amaretti)
- 2 tbsps lemon juice
- 1 pinch nutmeg
- 1 pinch vanillin
- to taste butter (or vegetable margarine)
Steps
To prepare the brisee pastry, put the flour, sugar, salt, and cold butter cut into small pieces, or alternatively the vegetable margarine, in a bowl.
Use your fingers to manipulate the ingredients until you get a crumbly mixture.
Add the cold water and continue to knead the mixture until it becomes smooth and compact.
Form a dough ball and then divide it into two equal parts. Wrap them with food-grade plastic wrap and put them in the refrigerator for at least 1 hour.
Meanwhile, peel and pit the peaches, cut them into cubes and put them in a bowl along with sugar, flour, lemon juice, grated nutmeg, and vanillin. Alternatively, you can replace the flour with breadcrumbs and crumbled amaretti.
Mix well and let the peach filling marinate for a few minutes.
Grease and flour a cake pan with a diameter of 10 inches.
Take a dough ball of brisee pastry from the fridge and roll it out with a rolling pin on the work surface. Place the dough disk on the base of the pan, reaching up to the edge.
Pour the peach filling inside, arranging it evenly, and place some knobs of butter or margarine on the surface.
At this point, take the other dough ball of brisee pastry from the fridge and roll it out with a rolling pin. Lay the dough disk over the peach filling and over the edge of the cake pan.
Press and seal the dough around the edge of the pan and trim the excess dough. Make a hole in the center of the brisee pastry and some decorative cuts to let the steam escape during baking. Finally, sprinkle the surface with a dusting of sugar.
Place a sheet of aluminum foil over the pie and bake it in a preheated oven for 50 minutes at 340°F with a fan oven, or at 356°F if using a static oven.
After the first 25 minutes of baking, remove the aluminum foil and finish baking the peach pie for another 25 minutes, until lightly golden.
Let it cool and serve it as it is or with scoops of vanilla ice cream.
