Peach and Ice Cream Pie
4 servings
60 minutes
Peach and ice cream pie is a true delight for gourmets, embodying the tenderness and sweetness of Italian cuisine. Its airy dough, infused with the aroma of vanilla and cane sugar, creates a perfect combination with juicy peaches. The fruit syrup adds a light freshness, highlighting the richness of flavor. Baked to a golden crust, it achieves softness inside and a slight crispness outside. Serving it with ice cream gives the dessert a special elegance—the contrast of warm pie and cool ice cream offers unforgettable sensations. This pie will be a wonderful addition to cozy family gatherings or romantic evenings, filling the home with the aromas of sweet pastries and sunny fruits.
1
Separate the whites from the yolks. Whip the whites with half of the sugar to a not very stiff foam.
- Chicken egg: 3 pieces
- Cane sugar: 100 g
2
Beat the yolks with the remaining half of the sugar, add room temperature butter - mix well, then add vanillin.
- Cane sugar: 100 g
- Butter: 100 g
- Vanillin: 5 g
3
Mix the flour and baking powder and add to the butter mixture. Then add the egg whites and mix well.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
4
Open the can of peaches, drain the syrup. Add the syrup to the dough and mix well.
- Canned peaches: 500 g
5
Preheat the oven to 180 degrees. Place most of the dough in a baking dish greased with butter and dusted with flour. Then, place peaches (I used peach halves) on the dough and pour the remaining dough over them. Put it in the oven for 45 minutes.
- Butter: 100 g
- Wheat flour: 200 g
- Canned peaches: 500 g
6
The pie should be served with ice cream and powdered sugar.
- Plombir (rich ice cream): 200 g
