Peach and Cheese Pie
Tenshi Hinanawi edited this page Apr 19, 2012
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1 revision
pastry: (for a tin of ~25cms)
- 250g flour
- 125g butter
- 125g sugar
- 125g ground almonds
- a pinch of salt
- 1 egg yolk
- vanilla flavored sugar
Filling:
- 3 biscuits of a specific kind I can't quite translate, dry ones should do
- 4 ripe peaches
- 250g of soft cheese *(quite like cream, but more solid, imagine yoghurt)
- 25g flour
- 75g sugar
- 75g melted butter
- a pinch of salt
- 1/2 a lemon zest
- 125ml of milk
- mix butter, sugar, vanillated sugar, the ground almonds and salt well
- add the flour and knead until you obtain a smooth paste, roll it in a ball and let it rest 2 hours in a cold spot
- flatten the pastry to 5mm, put it in a pie tin and prickle the bottom a few times with a fork
- grind the biscuits and powder them over the pastry
- Cover with the flesh of the peaches roughly cut
- you may use canned peaches if you dry them out of the syrup
- whisk the cheese with the reste of the ingredients, add milk if too thick
- Cover the peaches and add cutouts of the pastry on top of it
- Bake at 210°, serve cold