Georgia peach pie

Name: Georgia peach pie
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 375 g flour, 1 pinch of salt; 140 g Butter; 90-100 ml icy cold water; 3 can(s) (425 ml each) Peaches; 7-10 Tbsp Grease; 2-3 TABLESPOONS Breadcrumbs; 100 g Apricot Jam; 1 egg, 1 tsp milk

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

375 g flour, 1 pinch of salt
140 g Butter
90-100 ml icy cold water
3 can(s) (425 ml each) Peaches
7-10 Tbsp Grease
2-3 TABLESPOONS Breadcrumbs
100 g Apricot Jam
1 egg, 1 tsp milk

Directions

1
Mix flour and salt. Add butter in flakes and knead with the dough hooks to a crumbly mass. Add the ice-cold water and quickly knead everything into a smooth dough with your hands. Cover and chill for about 30 minutes.
2
Drain the peaches well and cut into thick slices. Roll out 2/3 of the dough to a circle of about 32 cm Ø. Line a greased pie dish (approx. 28 cm Ø) with it. Cut off any excess dough. Sprinkle the dough base with breadcrumbs and cover with peaches
3
Warm the jam and spread on the peaches. Separate egg. Roll out remaining dough and cut into strips. Brush the edge of the dough with egg white. Put the strips as a grid over the peaches and press them well on the edge.
4
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Mix egg yolk and milk. Brush the dough rack with the mixture after approx. 30 minutes