Fruit and berry pastries are a great temptation for sweet lovers. After all, it’s impossible to resist the combination of melt-in-the-mouth dough with juicy strawberries or sweet cherries – tested from personal experience. Would you like to delight your loved ones with another delicious “masterpiece”?
Prepare a delicate pie with shortcrust pastry and aromatic peaches.
Ingredients for 8 servings:
- 2.5 cups flour;
- 1 cup sugar;
- 120 g cooking fat;
- 100 g butter;
- 1 tsp baking powder;
- 3 eggs;
- one packet of vanilla sugar;
- one liter jar of peach compote;
- oil for greasing;
- coconut flakes and mint leaves for decoration.
How to prepare a pie with canned peaches Take the butter and cooking fat out of the refrigerator an hour and a half in advance. Combine them with sugar and thoroughly rub the mixture with a wooden spoon. 
Add the eggs one at a time, beating the mixture well with a mixer each time. 
Add the flour and baking powder, then knead a soft, smooth dough.
Mix in the vanilla sugar and stir again.
Wrap the dough in food film and place in a cool spot for 30–40 minutes.
Place the peaches from the compote on a sieve and leave for half an hour to let the syrup drain off.
Line a round glass or metal baking pan, 28–30 cm in diameter, with baking paper and generously grease it with oil. If you have a silicone pan of the appropriate size, use it. Place the dough into the pan, lightly dust with flour, and shape it with your hands into a crust with low edges.
Slice the peaches and arrange them in a single layer over the dough.
Preheat the oven to 180–200 degrees and bake for approximately 30 minutes.
Remove the finished pie from the pan, let it cool, then sprinkle with coconut flakes. Decorate with mint leaves.
Serve the delicate peach pie with cold milk or coffee. Enjoy your meal!
