Peach pie

Clara Elsewhere:
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Published on dessert summer

Ingredients

  • 1 sweet pie dough
  • 6 peaches
  • 1 rosemary branch
  • 0.5 lemon, juiced and zested
  • 1 tsp sugar
  • 1 pinch salt
  • Almond powder optional
  • Butter optional

Instructions

  1. Peel and cut the peaches into 1.5 cm slices. Add them to an oven-safe tupperware.
  2. Add the rosemary, sugar, salt, lemon juice and zest. Gently mix.
  3. Close the container and keep in the fridge for 1–2 hours.
  4. Roll out the dough and place it in a pie dish. Add almond powder and a bit of butter on the dough to avoid the dough becoming too wet.
  5. Take the peaches out of the fridge and place them on the dough. Keep the juice aside in the tupperware.
  6. Preheat the oven at 200 °C. Bake the pie for 20 minutes. For the last 10 minutes, place the tupperware with the remaining juice in the oven, so that the mixture becomes syrupy.
  7. Take the pie and juice out of the oven. Pour the thickened juice over the pie and put it back in the oven for 20 more minutes.
  8. Once baked, let the pie cool down before serving.

Adapted from this original recipe