“Delicious with the recipe” in the style of peach pie

There’s no denying it: summer is almost over. Although it still manages to muster up a few sunny, warm days here and there, the first signs of autumn are in sight: falling leaves, morning mists, cool breezes.

And because everything is the way it is, we make the transition as smooth as possible. From a culinary perspective, it succeeds with fresh-from-the-oven peach pie.

Juicy sweet peaches that are the fruity embodiment of a sun-drenched summer, spiced with a pinch of cinnamon as a subtle taste of fall. The buttery, fluffy pastry crust envelops the fruit like a warm blanket, perfect for cool summer evenings. If that’s not the perfect link between summer and fall! The pastry crust in no way steals the show from the fruity peaches, as it contains almost no sugar as in American pies, but the addition of lard makes it wonderfully soft and crusty.

Naturally, we serve the pie warm to avoid the cold on the terrace. But without filling the portion – bravely sticking to the bow – with a scoop of vanilla ice cream. As it slowly melts into the warm pie, with each bite we get used to the idea that we’ll soon be traipsing around the area in chunky sweaters and rubber boots. And at the same time, say goodbye to summer in the most beautiful way possible.

Peach Pie Recipe – Ingredients:


300 grams of flour

150 grams of sour cream

5 tablespoons of ice water

1 teaspoon of salt

1 teaspoon of sugar

50 g of corn starch

125 g of butter

125 Lard or biskin


5 peaches

50 grams of brown sugar

100 grams of sugar

3 tablespoons of cornstarch

¼ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon of salt

2 tsp lemon juice

1 tablespoon of butter


Mix flour, starch, sugar and salt, fold cold butter and cold fat into cubes (do not knead too much!). Stir in sour cream and ice water, pieces of butter and fat should still be visible.

Divide the dough in half, wrap each in cling film and refrigerate for at least an hour.

Meanwhile, peel the peaches for the filling and cut them into cubes, put them in a large bowl and layer them with sugar. Leave for at least 30 minutes. Pour the resulting liquid into a small pot and heat it on the stove. Stir in the cornstarch and cook briefly until the liquid thickens. Add salt, nutmeg and cinnamon, add butter and melt, mix with lemon juice. Then pour the liquid back over the peaches.

Heat the oven to 200 degrees.

Roll the two halves of the dough. Put one half in the pie dish as a base, then fill the peaches and cover everything with the second half of the dough. Cut out beautiful motifs as desired with a knife or cookie cutter.

Bake in the oven for 50-60 minutes until the pastry is golden.

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