Peach Pie from Shortcrust Pastry
5 servings
30 minutes
Peach pie made from shortcrust pastry is the embodiment of simplicity and elegance in Greek cuisine. Its roots trace back to the traditions of village baking, where natural flavors and minimalism in ingredients are valued. The crispy shortcrust pastry infused with sweet notes of butter creates the perfect base for tender peach slices. As it bakes, they caramelize while retaining their fresh juiciness inside and developing a thin golden crust. This pie impresses with its balance of textures: a crumbly base, soft fruit filling, and a light crispy sweetness on top. It is served warm with a spoonful of chilled Greek yogurt or a scoop of vanilla ice cream – an ideal treat for cozy family evenings or casual gatherings with friends.
1
Preheat the oven to 200 degrees.
2
Take the butter out of the fridge — let it sit for a while to soften.
- Butter: 120 g
3
Remove the pit from the peaches and slice the fruit into wedges.
- Peaches: 400 g
4
Put the butter in a bowl, add flour, sugar, and salt. Mash the butter with a fork or your fingers, mixing it with the flour until it resembles coarse crumbs.
- Butter: 120 g
- Wheat flour: 200 g
- Sugar: 2 tablespoons
- Salt: 0.3 teaspoon
5
Add 3 tablespoons of cold water and, mixing quickly, knead the dough. The dough will not be thick like sand. It won't pour from the spoon, but you also can't form it into a ball.
- Water: 3 tablespoons
6
Line a baking tray with parchment paper. Using a spoon, spread the dough on the paper, leveling it to about 5 mm thick. Starting from the center, place peach slices on the dough. Sprinkle the fruits with sugar and bake in a preheated oven at 200 degrees for 20 minutes. At this high temperature, the thin dough will bake quickly, while the fruits will remain slightly firm inside and will be covered with a thin caramel crust on top.
- Peaches: 400 g
- Sugar: 2 tablespoons