Sunken peach pie

Name: Sunken peach pie
Cook time: 25 min
Total time: 25 min
Yield: 24
Ingredients: 100 g Walnut kernels; 12 (approx. 1.5 kg) Peaches; 250 g + some soft butter; 200 g Sugar; 7-10 Tbsp Salt; 1 package Vanilla sugar; 5 Eggs (Gr. M); 350 g Flour; 1 package Baking Powder; 50 g Cornstarch; 7 TABLESPOONS Milk; 4 TABLESPOONS Apricot Jam; 2 TABLESPOONS Icing sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 24

100 g Walnut kernels
12 (approx. 1.5 kg) Peaches
250 g + some soft butter
200 g Sugar
7-10 Tbsp Salt
1 package Vanilla sugar
5 Eggs (Gr. M)
350 g Flour
1 package Baking Powder
50 g Cornstarch
7 TABLESPOONS Milk
4 TABLESPOONS Apricot Jam
2 TABLESPOONS Icing sugar

Directions

1
Roughly chop the nuts. Wash, halve, stone and quarter peaches. Cream 250 g butter with sugar, 1 pinch of salt and vanilla sugar with the whisk of the mixer.
2
Stir in the eggs one by one. Mix flour, baking powder and starch and stir in alternately with the milk. Briefly mix in the nuts. Put the dough on a greased fat pan (approx. 32 x 39 cm) and smooth it down.
3
Spread the peaches on top and bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 30 minutes.
4
Heat the jam and pass through a sieve. Remove the cake from the oven and spread the peach slices with jam (see tip). Let the cake cool down and dust with icing sugar. Vanilla cream is delicious with it.