Peach Pie
Baking and Desserts • Danish
Description
Peach Pie
Ingredients
- Shortcrust Cake Mix 20 oz
- Canned Peaches 5 lbs
- Brown Sugar 5 oz
- Corn Starch 0 oz
- Butter 0 oz
- Almond ¼ teaspoon
- Milk 1 tablespoon
- Egg white 1 piece
Step-by-Step Guide
Step 1
Roll out two-thirds of the dough between sheets of parchment paper. Remove the top paper and transfer to a baking dish, gently pressing down and trimming the excess with a knife. Refrigerate for 20 minutes.
Step 2
Preheat the oven to 390°F. Place foil over the dough and pour in 1 kilogram of rice or another grain to prevent the dough from rising. Bake for 10 minutes, remove the foil, and return to the oven for another 5 minutes until the dough is dry and lightly golden. Let cool.
Step 3
In a bowl, mix the well-drained peach slices, sugar, cornstarch, and almond extract. Spread the mixture over the dough and top with small pieces of butter. Brush the edge of the pie with milk.
Step 4
Roll out the remaining dough into a square and, using a pastry cutter, cut out 10 strips. Lay the strips over the filling in a crisscross pattern, gently pressing down and sealing the edges. Brush the top with lightly beaten egg and sprinkle with sugar.
Step 5
Bake for 10 minutes, then reduce the heat to 355°F and bake for another 30 minutes until golden brown. Let cool before serving.
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