Caramel-peach pie
12 servings
30 minutes
Caramel-peach pie is the embodiment of harmony between sweetness and fruity freshness. Its roots go back to European culinary traditions, where the combination of caramel and delicate fruits has always held a special place. This pie captivates with the rich aroma of ripe peaches and subtle caramel notes, creating a unique symphony of flavor. The buttery dough infused with yogurt and citrus hints of lemon zest complements the juiciness of the fruits, while the golden caramel adds a light crispy texture. It can be served warm or chilled, accompanied by a scoop of vanilla ice cream or whipped cream. Perfect for both cozy family tea times and festive evenings when you want to delight guests with something exquisite yet homemade.
1
Preheat the oven to 180 degrees. Grease a round pie pan with butter and line it with parchment paper.
- Butter: 250 g
2
Place 50 grams of softened butter in a mold and spread it out, then sprinkle with brown sugar. Dry the peaches and reserve 1 tablespoon of juice from the can. Arrange the peach halves cut side up on the butter.
- Butter: 250 g
- Soft brown sugar: 60 g
- Canned peaches: 825 g
- Canned peaches: 825 g
3
Beat the cane sugar, lemon zest, and remaining butter with a mixer for 5-6 minutes until creamy. Add the eggs one by one and then add the flour, followed by the yogurt and reserved juice. Mix well. Spread the batter over the peaches and smooth it out.
- Cane sugar: 250 g
- Lemon zest: 3 teaspoons
- Butter: 250 g
- Chicken egg: 3 pieces
- Self-raising flour: 310 g
- Yoghurt: 250 g
- Canned peaches: 825 g
4
Bake for 1 hour 25 minutes until done. Let cool in the pan for 30 minutes and carefully turn onto a plate.
