Georgia Peach Pie

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour and salt. Cut the fat into pieces and knead with the dough hooks of the hand mixer to a crumbly mass. Add 90 to 100 millilitres of ice water and work into a smooth dough with your hands. Cover and refrigerate for 30 minutes. Drain the peaches and cut into thick slices.

2. 2

   Roll out 2/3 of the dough to a circle (approx. 32 cm Ø) and line the bottom of a greased pie dish with it. Cut off any excess dough. Sprinkle breadcrumbs on the bottom of the dough and cover with peaches. Heat up the apricot jam and coat the peaches with it. Separate the egg. Roll out the rest of the dough and cut into strips with a dough wheel. Place as a grid over the peach wedges. Spread the ends of the dough with egg white and press them against the edges of the dough. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. Mix egg yolk and cream and brush the dough grid with it after 30 minutes baking time.

3. 3

   Roll out the rest of the dough and cut into strips with a dough wheel. Place as a grid over the peach wedges. Spread the ends of the dough with egg white and press them against the edges of the dough. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. Mix egg yolk and cream and brush the dough grid with it after 30 minutes baking time. Bake until done and serve the pie lukewarm. Results in twelve pieces

Nutrition Facts

KCAL
290 kcal

CARBS
39 g

FATS
13 g

PROTEINS
4 g