John Myers
Peach Pie
The perfect peach pie recipe with a picture and simple step-by-step instructions.
- 1 big can Peach halves from the can
- 125 g Butter / margarine
- 110 g Sugar
- 1 tsp Finesse orange peel
- 2 Eggs
- 170 g Flour
- 2 tsp Baking powder
- 25 g Chopped pistachios
- 3 tbsp Apricot or orange jam
- First preheat the oven to 200 ° C O / U heat. Drain the peaches well in a colander.
- For the dough, stir the butter or margarine on the highest setting with the mixer until smooth. Then stir in sugar and grated orange zest from Finesse. Stir until a bound mass has formed.
- Stir in each egg little by little, about 30 seconds per egg. Mix the flour and baking powder and stir in portions. Pour the dough into a 26 cm or 28 cm greased dish and smooth it out. Spread the peach halves, or cut them into small pieces, on the dough. Scatter the chopped pistachios on top.
- Bake the cake in a preheated oven at 200 ° C for about 30-35 minutes. For me, 30 minutes would have been enough.
- Place the cake on a wire rack to cool down and let it cool in the tin.
- To spread, bring the jam to the boil in a small saucepan while stirring. Then brush the cake with it. Freshly whipped cream goes well with the cake.
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