Peach Pie

14 August 2016
tarte à la pêcheFreshly made peach pie for august, scented with almond, cinnamon and nutmeg
Not long ago I learned tthat there is a national peach month in the United States. A pretty useless information that could at least give me the idea of honoring this incredible fruit in our today’s recipe. The choice of the fruit might seem obvious though. The very short season of peaches comes during this month and it would be a shame to let it pass witout some peachy deserts.

Although peaches can come in cans or even frozen, a patiently ripened peach, juicy and sweet, is well worth the wait. During this month, it can help us prepare a quick dessert, but also a summer salad or a savory dish.
Today, I chose an ultra comforting dessert to get me through the day: a peach pie!

un part de tarte à la pêche

A pie is a good way to sublimate peaches. A squeeze of lemon juice and a pinch of nutmeg, which offers a slight bitterness, can offset the sweetness of the fruit and create new tastes. You can even go a step further and coat your peaches with a little schnapps or Bourbon to make your peach pie divine!


For two portions of pie crust

  • 400g Flour
  • A pinch of salt
  • 250g Soft butter
  • 6Tbsp Very cold water
  • 1Tbsp Cider vinegar

For the peach filling

  • 2Cs Flour
  • 2Tbsp Powdered almond
  • 1Tsp Ground cinnamon
  • 1/2 CTsp Ground nutmeg
  • 70g Brown sugar + Some for sprinkling over the pie crust
  • 1Kg Peach
  • 1 Tbsp Lemon juice
  • 1 Egg

Prepare the dough : Mix the flour and the salt in a bowl.

farine et sel

Add the softened butter and mix with hands to get coarse crumbs.

farine et beurre

Add the water and the vinegar.

pate brisé vinaigre et eau

Knead the dough.

malaxer tootsie

Wrap the dough in plastic wrap and press it into a disk. Let it rest in a cool place for at least an hour in the fridge.

malaxer tootsie

Divide the dough in half. Using a rolling pin, flip the doughs to form cirles of approximately 30cm.

Composition 5

Carefully place one of the pie crusts into a mold. Press the dough to the edges of the mold.

reeese moule

On the other dough, cut shapes you want, preferably with a cookie cutter.

decoupe sur tarte

Place the two portions of the pie crust in the fridge for half an hour.

frigo 2

Now to the preparation of the filling! Mix all dry ingredients: flour (2Tbsp), almond powder, cinnamon, nutmeg and sugar (70g).

farine et sel 2

Mix the pieches (peeled and cut into big chunks) with the dry ingrédients. Sprinkle with the lemon juice.

peche - peach- pie

Take out the two pie crusts and pour the contents of the bowl into the pie pan.

verser peches dans la tarte

Very gently, put the second part of the pie dough on the pan and press the edges together.

verser peches dans la tarte 2

Brush the pie with a mixed egg and sprinkle with some brown sugar.

badigoner tarte

Place the pie pan in the oven for 30 min at 200 ° C.

coux kale four_1


The work is finished and your sublime peach pie is ready! Now you can enjoy it with some vanilla ice cream, or my favorite accompaniment, homemade mint ice tea.

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