Peach Pie in Syrup

Easy dessert! How about a special, cold peach pie? Yay! Delicious! Also check out the recipe tips with another unmissable suggestion!

Dough Ingredients

• ½ cup (tea) wholemeal flour
• 1 cup (tea) wheat flour
• ½ cup (tea) butter
• 1 ovo
• 3 tablespoons of ice water

Cream Ingredients

• 1 can of peaches in syrup
• 1 box of cream
• 1 envelope of colorless gelatin
• 200 grams of ricotta
• 4 tablespoons of sugar
• 1 box of peach gelatin (optional)

Dough Preparation Method

1. In a bowl, mix the two types of flour with the butter and egg.
2. Gradually add water until the dough comes off your hands.
3. Wrap in plastic wrap and freeze for 30 minutes.
4. Preheat the oven.
5. Remove and roll out the dough between two sheets of plastic and line a mold with a removable bottom.
6. Prick the dough with a fork, cover with aluminum foil and bake for 10 minutes.
7. Remove the paper and bake until golden.
8. Remove and let cool.

Cream preparation method

1. Hydrate and dissolve the gelatin according to the package instructions. Reserve.
2. Reserve two halves of the peaches and half a cup of the syrup.
3. In a blender, blend the remaining peach with the cream, reserved gelatin, ricotta and sugar until smooth.
4. Transfer to a bowl and freeze to harden a little.
5. Place on the baked dough and cover with plastic wrap.
6. Refrigerate until firm.
7. Cut the reserved peaches into thin slices and decorate the pie.
8. Heat, without boiling, the reserved syrup and dissolve the peach gelatin.
9. When cool, spread on the pie.
10. Freeze until firm and serve.

Mom Tips

The peach gelatin with the reserved syrup is optional. You can make the pie without these ingredients, if you prefer.

Approximate yield of 6 servings.

See also the recipe for peach cream in a cup.