Peach Pie
6 servings
30 minutes
Peach pie is a true embodiment of tenderness and flavor harmony in Danish cuisine. This dessert combines a crispy shortcrust pastry with juicy peach filling, creating the perfect balance of sweetness and slight tartness. Danes are known for their baking skills, and this pie symbolizes the coziness of home cooking. The flaky lattice crust adorns the dish, reminiscent of traditional Scandinavian bakeries. During baking, the aroma of almonds and caramelized peaches fills the kitchen, awakening the appetite. Served warm or chilled, accompanied by a scoop of vanilla ice cream or a cup of strong coffee. An ideal choice for family tea time or celebrations, this pie becomes a true centerpiece on the table, bringing joy with every bite.
1
Roll out two-thirds of the dough between sheets of baking paper. Remove the top paper and transfer it to the mold, press lightly, and trim the excess with a knife. Place in the refrigerator for 20 minutes.
- Shortcrust pastry: 500 g
2
Preheat the oven to 200 degrees. Place foil on top of the dough and add 1 kilogram of rice or other grains to prevent the dough from rising. Bake for 10 minutes, remove the foil, and return to the oven for 5 minutes until the dough is dry and slightly browned. Let cool.
- Shortcrust pastry: 500 g
3
Mix peach slices, well-dried, sugar, corn flour, and almond extract in a bowl. Spread the mixture over the dough and place small pieces of butter on top. Brush the edge of the pie with milk.
- Canned peaches: 1.6 kg
- Cane sugar: 125 g
- Cornmeal: 30 g
- Almond extract: 0.3 teaspoon
- Butter: 20 g
- Milk: 1 tablespoon
4
Roll out the remaining dough into a square and, using a shaped knife, cut 10 strips. Lay the strips over the filling in a crisscross pattern, press lightly, and seal the edges. Brush the top with lightly beaten egg and sprinkle with sugar.
- Shortcrust pastry: 500 g
- Chicken egg: 1 piece
- Cane sugar: 125 g
5
Bake for 10 minutes, then reduce the heat to 180 degrees and bake for another 30 minutes until golden brown. Cool before serving.
- Shortcrust pastry: 500 g
