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Peach pie

peach pie recipe

peaches pie 

Peach pie with crispy puff pastry, generous peaches, apricot jam soup, almond powder ... very simple and delicious.

PREPARATION GUIDE: Peach pie ( 6 Pers )


1 puff pastry

800 g of peaches

50 g of almond powder

200 g of milk

2 egg yolks

30 g of flour

60 g of sugar

1 sachet of vanilla sugar

4 tbsp apricot jam


Heat the milk. In a bowl, beat the egg yolks with half the sugar (30 g) and the vanilla sugar. Then add the flour, mix and dilute gradually with the milk. Pour back into the pan and thicken for a few minutes over medium heat, mixing.
Preheat your oven to th.6 (356° F).
Unroll the puff pastry in the pie pan. Then with a fork, you will dip the bottom, then ask a sheet of baking paper that you go with dry beans. Bake 15 minutes. Once the pie shell is cooked, remove the dried beans and the baking paper.

Peel the peaches, pit them and cut them into 6 quarters. Sprinkle them with the rest of the sugar. Spread the cream on the pie shell and arrange the cut peaches. Bake 20 minutes. Unmould the peaches pie on a dish or rack.

In a small saucepan, heat the jam to make it more fluid. Brush with the brush, sprinkle with peaches, sprinkle with almond powder and let cool.


This is not the Peach season? No problem! This recipe works with all the fillings and fruits you want! Apples, pears, strawberries, raspberries, apricots, pineapples, bananas ... Anything is possible!

- You can of course use peaches in syrup, even if the result is perfect with fresh peaches ... and it's less work!

- Be careful: there are sometimes very small pieces of stones in the syrup peaches, you have to check.
- You can use blond topping to cover the peaches pie: it will be enough to follow the instructions for use, but it will, of course, be necessary to preserve the syrup peaches.

- For an even prettier effect, I advise you to sprinkle the edges of the peaches pie with a veil of icing sugar, but just before serving!

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