The recipe for a peach pie in a rustic way. Composed cake made from shortcrust pastry stuffed with peaches and spices. The cake is decorated with shortcrust pastry on top. выложенным сеткой. 
Photo of the dish: Юнхи КимTime: 3 hours. 35 minutes Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For cake:
- 3 tbsp. flour and some more to sprinkle
- 2 tbsp. l Sahara
- 3/4 tsp salt
- 230 gr. cold unsalted butter, sliced into small pieces
For filling:
- 1800 gr. peaches, peeled and chopped slices
- 3/4 Art. and 1 tbsp. l Sahara
- 1/4 Art. flour
- 1 tbsp. l freshly squeezed lemon juice
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/8 tsp ground allspice
- 2 tbsp. l (30 gr.) Unsalted butter, chopped in small pieces
- 1 egg
Recipes with similar ingredients: peaches, lemon juice, cardamom, cinnamon, allspice, eggs, premium flour, shortbread dough
Recipe preparation:
- Prepare the cake: in a food processor, mix the flour, sugar and salt. Add butter and knead until mixture will become like wholemeal with small pieces of butter. Add 1/2 tbsp. ice water and knead until the dough starts thicken. Divide it into two parts and wrap them tightly with food film. Place in the refrigerator for at least 1 hour until the dough hardens.
- Prepare the filling: in a bowl, mix peaches and 3/4 tbsp. sugar, flour, lemon juice and spices.
- Sprinkle a large piece of parchment paper with flour. On parchment roll one piece of dough into a circle with a diameter of 30 cm. Put the dough in a mold with a diameter of 20 cm. Add the filling by laying out her to the center. Put slices of butter on top and put in fridge. Roll out the second piece of dough into a circle with a diameter of 30 cm., then cut it into wide strips of 1.2 cm. Half of these put strips on the cake in one direction, leaving between them 2.5 cm space. Put the remaining strips on top in another diagonal direction to get a lattice pattern (it is not necessary to twist the strips together). Stripe tips trim, leaving them a little overlapped with the edges of the cake, and then pinch them firmly with your fingers.
- Beat one egg with 1 tbsp. l water and brush the edges with this mixture and top of the pie. Sprinkle the remaining 1 tbsp. l sugar and put in refrigerator for 30 minutes.
- For baking, use the bottom of the oven. Put baking sheet in the oven and preheat it to 220 degrees. Pie place on a hot baking sheet and bake for 20 minutes. Turn down temperature to 190 degrees and continue to bake for another 50 minutes – 1 hour until the dough turns golden and the filling starts bubble (If the dough is too fast toasted, loose cover the cake with foil). Remove the cake from the mold and cool completely. before you cut it.
