Walnut pie with peaches and raspberries
12 servings
65 minutes
Nut pie with peaches and raspberries is an exquisite combination of tender dough infused with vanilla aroma and juicy fruits. This dessert evokes a summer garden filled with sweet peaches and tart raspberries that perfectly complement the softness of the nuts. Walnuts and almonds add a pleasant crunch and richness to the pie's flavor. European cuisine is renowned for its exquisite pastries, and this pie is a vivid example of harmony in textures and aromas. It is perfect as a morning treat with coffee or as a dessert for special occasions. It can be served warm or chilled, with a scoop of vanilla ice cream or light whipped cream. The sophistication of flavor and simplicity of preparation make this pie a true culinary masterpiece.
1
Preheat the oven to 170 degrees. Sift the flour into a large bowl and mix it with the baking powder, ground nuts, and starch.
- Wheat flour: 200 g
- Baking powder: 2 teaspoons
- Crushed walnuts: 100 g
- Potato starch: 2 tablespoons
2
In a separate bowl, beat the butter with vanilla and regular sugar and a pinch of salt until smooth, then add the eggs one at a time, continuing to beat until the mixture is fluffy.
- Butter: 180 g
- Vanilla sugar: 1 teaspoon
- Sugar: 170 g
- Salt: pinch
- Chicken egg: 3 pieces
3
Combine the dry ingredients with the oil-egg mixture and mix with a spatula or spoon.
4
Wash the peaches, dry them thoroughly, cut them in half and slice them. You can cut them a bit smaller.
5
Line a round form with a diameter of 26 cm with parchment paper and grease it with sunflower oil. Then place the dough in the form. Distribute peach halves and raspberries on top. Sprinkle with almond flakes.
- Peaches: 2 pieces
- Raspberry: 200 g
- Almond flakes: 50 g
6
Place the mold in the oven on the lower level. Bake the pie for about 60-65 minutes.