Summer Peach Pie

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It was a baking day
Peach Pie, Blueberry Crumbles and Focaccia

In spite of the heat, I did some summer baking in July. The peaches and blueberries were in season and I couldn’t resist. I needed to invite a few friends over to eat all of this food though!!

The recipe for the blueberry crumbles is here.  I haven’t posted the focaccia recipe but I am sure you can find an easy one online.

Feel free to substitute with a pre-made crust if you are in a hurry.


175 grams flour

90 grams cold butter

25 grams almond powder

70 grams powdered sugar

Pinch of salt

1. Sift the flour into a bowl. Cut butter into small
cubes and mix with the flour using a pastry cutter (use a food processor if you
have one). Butter should be well mixed with the flour.

2. Add the almond powder, powdered sugar, egg, sugar, salt and mix. Put dough
on a smooth surface and knead gently until it is soft and well mixed.

3. Cover in plastic wrap and put in the refrigerator for at least 1 hour before
using. Roll the dough out quickly since it will become soft fast

4 large pieces

50 grams sugar

20 grams butter (room temperature)

20 grams peach liquor


First step, in a pot of boiling water, blanch
the peaches for 3 to 4 minutes. Cool under cold water and then remove the skin.
Cut the peaches in quarters.

Melt sugar in a frying pan until just starting
to become caramel  color then add the
butter and liquor and stir until well mixed then add the peaches. Cook together
for about 10 minutes on medium heat.

Drain well and cool.

50 grams almond powder
50 grams powdered sugar
50 grams soft butter
5 grams flour
1 egg

1. Mix the butter and powdered sugar. Add the egg and
mix. Add the almond powder and flour. Mix well.

25 grams butter

15 grams sugar

40 grams flour
1. Mix the softened butter with whisk then add the sugar and mix well. Then add
the flour and finishing mixing.

Putting the pie together:


Roll out the dough to fit the pie pan. Spoon the
almond cream on the bottom of the pie and then layer the peaches on top.
Sprinkle the crumble on top. Bake at 180 degrees Celsius for 40 – 50 minutes.

This pie pan is 24 cm

Definitely need the vanilla ice cream for this pie!

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