Description
Today I want to share with you my favorite sweet pie. It's everything that I like. It is fragrant, sweet, with a nutty flavor, peaches, shortbread with nuts, too. If you love nuts as much as I do, I think pie will have you in mind. Several years ago, the recipe I found from a wonderful blogger chef at Nina's, and since then just love this pie. In the original recipe were offered pistachios, but we have to find unsalted pistachios problematic, so I replace them with the hazelnuts, add the walnuts and get equally delicious pecan pie. It is a very cozy home, perfect for family or friendly tea. This amount of dough enough to form diameter 26-28 cm, if you want to the dough was thinner, and cut it will be easier. But we love cookie dough, so I baked this cake in the shape of 22 cm diameter, produced of high pie.
Ingredients
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Flour
500 g
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Sugar
50 g
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Hazelnuts
50 g
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Powdered sugar
125 g
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Chicken egg
2 piece
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Butter
250 g
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Peach
5 piece
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Sugar
100 g
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Walnuts
80 g
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Hazelnuts
50 g
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Chicken egg
2 piece
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Vanilla sugar
1 pack
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Butter
80 g
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Jam apricot
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Hazelnuts
-
Powdered sugar
Cooking
For the dough, combine the sifted flour with ground nuts (can be almonds), sugar, powdered sugar. Stir. Add cold butter, cut into pieces. Mix with your hands into crumbs. One by one add the egg and knead the dough.
Roll the dough into 2 balls and refrigerate for 30 minutes. While the dough cools, prepare the filling. The hazelnuts and finely grind using a blender. Walnuts also grind, but slightly larger. Dump the peaches into the sieve and give all the juice to drain. For the filling, mix with a whisk the butter at room temperature with sugar.
Add eggs, hazelnut, walnut and vanilla. Mix all the filling is ready. Take the dough out of the fridge. Prepare a baking pan, zastelil baking paper and grease it with butter. From one ball of dough forming the bottom of the pie, from the second bumpers. Return the form with the dough in the fridge for 5-7 minutes. If you like when the sides of the pie thinner take shape more. Cake will be lower and easier to cut.
Take out of the refrigerator form. Pierce the dough with a fork. Spread nut mixture on cake, level. Cut the peaches into slices and put on top of the filling, slightly pushing them into it. Bake pie in oven for 30-40 minutes at 180 degrees. Take out, grease the top and sides rubbed apricot jam and sprinkle with hazelnuts and bake for 10-15 minutes until tender.
The finished pie cooled, as hot he krupnovat and the filling needs to set. And just chilled the cut.
Here is a breakdown.
The filling may slightly fall apart and don't keep perfectly straight shape, but the taste is not exactly affected and you can safely enjoy the taste of the pie.
Bon appetit and a great spring mood!!!
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