Peach pie

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  • Mass
  • Sugar: 150 g
  • The essence of bitter almonds: some drops
  • Eggs: 2
  • Flour: 250 g
  • Salt: 1 pinch
  • Stuffing
  • Peaches: 6
  • Butter: 100 g
  • Of almond flour: 50 g
  • Eggs: 3
  • Sugar: 30 g
  • Sugar baunilhado: 1 package
  • Corn starch: 2 tablespoons<


Mix the butter, cut into pieces, the sugar, the essence of almond, egg, flour and a pinch of salt. Work well all the ingredients in a kitchen robot. Form a ball of dough, wrap in plastic wrap and let stand in refrigerator for one hour.

Peel the apples and cut them into pieces, removing the lump.

Extend the masa with the help of a roll, and line the bottom of a tarteira with 2/3 of the dough. With what's left, do strips for your dates and book.

Distribute the peach by tarteira.

Mix the flour with almond butter. Add the eggs one by one, mixing well. Add the sugar.

Dissolve the cornstarch in the peach liqueur and add to the cream before. Add the yeast and mix everything. Pour over the top of the peach.

Hand out the strips of dough over the top, crossing alternately above and below.

Beat the egg that remains and brush the entire surface of the pie.

Light the oven pre-heated to 210ºC for 25 minutes. Let cool and serve.

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