Peach Pie with Cognac
8 servings
140 minutes
Recipe taken from the book "Linda Lomelino's Pies". "This peach pie is absolutely delicious! I have made it countless times since writing this book. It is a definite favorite, especially when served with a scoop of ice cream.
1
In a bowl, mix flour, sugar (2 tbsp), and salt. Cut the butter (170 g) into cubes, add it to the dry mixture, and rub it with your fingers into crumbs.
- Wheat flour: 210 g
- Muscovado sugar: 5 tablespoon
- Sea salt: 0.3 teaspoon
- Butter: 200 g
2
Add 2 tablespoons of cognac to the dough and mix (if the dough starts to stick, there is enough liquid; if it looks dry, add a little water).
- Cognac: 4 tablespoons
3
Wrap the dough in plastic wrap, flatten it slightly, place it in the refrigerator, and let it chill for an hour, or better yet, overnight.
4
Cut the peaches in half, remove the pits, and slice the flesh. Place the fruits in a large bowl, add corn starch and cinnamon.
- Peaches: 700 g
- Cornstarch: 2 tablespoons
- Ground cinnamon: 0.5 teaspoon
5
Mix sugar and cognac in a small saucepan. Stir until the sugar is completely dissolved. Then bring the liquid to a boil. Continuously stirring, simmer it on low heat for one minute. Add salt and butter, stirring until the butter is fully melted. Pour the resulting mixture into a bowl with peaches. Allow the filling to cool completely.
- Muscovado sugar: 5 tablespoon
- Cognac: 4 tablespoons
- Sea salt: 0.3 teaspoon
- Butter: 200 g
6
Preheat the oven to 220 degrees.
7
On a floured table, roll out slightly more than half of the dough into a layer about 3 mm thick. Place the resulting dough base into a baking mold and put it in the refrigerator.
8
Roll out the remaining dough and cut it into strips.
9
Take the baking form with dough out of the refrigerator. Spread peach filling on top. Moisten the edges of the dough with water. Lay strips of dough on top in a woven pattern. Cut off any excess hanging ends (you can leave them about 3 cm long and decorate the edges of the pie).
10
Put the pie in the freezer for 15 minutes to help it hold its shape better during baking.
11
Prepare the mixture for brushing: beat the egg with milk and salt in a small bowl. Take the pie out of the freezer and brush it with the egg mixture, then sprinkle with brown sugar.
- Chicken egg: 1 piece
- Sea salt: 0.3 teaspoon
- Cane sugar: 1 tablespoon
12
Bake the pie on the lower rack of the oven for 15 minutes. Reduce the oven temperature to 175 degrees and continue baking the pie for another 40–45 minutes until it turns golden brown and the filling starts to bubble (if the crust becomes too dark at the end of baking, cover the top or just the edges with foil or parchment paper). Remove the finished pie from the oven and let it cool completely. Optionally serve with vanilla ice cream.