Peach Delight Pie
12 servings
90 minutes
The 'Peach Delight' pie is an embodiment of European pastry sophistication and homey comfort. Its delicate buttery dough infused with vanilla aroma pairs beautifully with juicy peaches and the light tartness of pears, creating a harmonious balance of flavors. The secret to its fluffiness lies in the contrast between the hot pie and cold sour cream, giving the dessert a velvety texture. Almond flakes add a subtle nutty note and a crispy crust. This pie is perfect for cozy family evenings or festive tea gatherings when one wants to immerse in an atmosphere of warmth and enjoyment. Its creation story is rooted in European baking traditions where fruits and nuts have always held a prestigious place in desserts.
1
Beat the butter with sugar (160 g), salt, and vanilla sugar, add the eggs, and beat well again.
- Butter: 200 g
- Sugar: 220 g
- Salt: pinch
- Vanilla sugar: to taste
- Chicken egg: 5 piece
2
Then sift the flour with the baking powder, pour in the milk, and knead the dough. I did this with a mixer.
- Wheat flour: 250 g
- Baking powder (raising agent): 1 teaspoon
- Milk: 50 ml
3
Grease a large deep rectangular baking tray (my size is 20*30 cm) with oil (or line it with parchment paper), place the dough in it, and smooth it out.
- Butter: 200 g
4
Layer sliced peaches on top. Peel the pear and cut it into small cubes (you can sprinkle with lemon juice) and place them between the peach slices. Bake at 180°C for about 40 minutes.
- Canned peaches: 800 g
- Conference pears: 1 piece
- Salt: pinch
5
For the cream, 2-3 minutes before the pie is ready, mix sour cream with sugar (60 g) and whip a little with a mixer. Remove the pie from the oven and immediately spread COLD sour cream on the HOT pie, so it sets better and becomes airy.
- Sour cream 25% fat: 400 g
- Sugar: 220 g
6
After 20 minutes, you can sprinkle the pie with crushed almonds or almond flakes, lightly toasted in the oven.
- Flaked almonds: 80 g
7
Let the pie cool slightly, then carefully remove it from the mold. Once the pie is completely cool, place it in the refrigerator for 2-3 hours.