Rustic Peach Pie with Vanilla and Cinnamon
Ingredients
Filling
- 1.7 kg peaches
- 160 g sugar
- 1 vanilla pod
- 1 tsp cinnamon
Dough
- 300 g flour
- 100 g sugar
- 60 g apple puree
- 80-100 mL cold water
Preparation
Peel the peaches, cut them into quarters and remove the pits.
In a bowl, mix the peach quarters, sugar, vanilla seeds and cinnamon, then set aside.
In another bowl, mix the flour and sugar, then add the apple puree and gradually add cold water (not necessarily all, depending on the flour consistency).
Form the mixture into a ball, wrap it and refrigerate for one hour.
Preheat the oven to 180°C using static heat.
Divide the dough into two parts, roll out the pastry, line a pie dish with high sides, sprinkle with a little almond powder, add the peaches on top and cover with the second piece of dough.
Seal the edges well and make one or more small holes in the middle to allow steam to escape.
Brush the top of the pastry with a mixture of milk and agave syrup, sprinkle with sugar and bake for 45 minutes to 1 hour until done.
Notes
This recipe uses a large amount of peaches, making it ideal for those with plentiful access or for a rich dessert experience.
