Classic pie

Ingredients

  • For the broken dough
  • 125 gr margarine (chopped and frozen)
  • 250 gr wheat flour
  • 40 gr icing sugar
  • 8-9 tbsp ice water
  • 1/2 tsp salt
  • For the filling
  • 750 gr peaches and plums (peeled and chopped)
  • 3-4 tbsp brown sugar (depends on the sweetness of the fruit)
  • 2 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/2 tbsp vanilla sugar
  • breadcrumbs

Preparation

We start with the dough.

In a bowl, mix all the dry ingredients, then add the frozen and chopped margarine. We work with our hands until we obtain a sandy mass. then add the ice water, little by little, tablespoon by tablespoon until obtaining a smooth homogeneous mass. wrap in transparent film and leave to rest in the refrigerator for at least two hours.

After two hours, preheat the oven to 190º and prepare the filling.

Peel and cut the fruit into slices ( such as tortilla chips) and mix them in a bowl with the rest of the ingredients (except the breadcrumbs). we reserve. (As I already mentioned, the amount of sugar depends on the fruit you use and how sweet it is, you can increase or reduce the amount of sweetener depending on this.)

Divide our dough in two and stretch with a roll on a smooth and floured surface to a thickness of about 3mm. place the first half on the chosen mold adapting it well to the edges.

Sprinkle a thin layer of breadcrumbs on the base. this is simply so that the fruit filling does not soak the dough too much, thus we will achieve a crispy base. fill with the fruit mixture, distributing it well.

With the other half of dough we cover our cake, you can opt for a lattice, as I did, alternating strips of dough, or you can cover it with a layer of dough 3mm thick as the base. if you opt for this last option, don’t forget to make a few cuts on the lid to prevent it from opening around the edges later in the oven.

To paint I used a little melted margarine, you can also choose vegetable milk, vegetable milk + molasses, etc.

We bake at a rather low height for about 15 minutes at 190º, then lower to 175º and let bake another 25 minutes.

Al take out of the oven let cool in the mold until it is completely cold, if it does not break easily. serve yourself a good portion and enjoy, enjoy the sweet pleasure of a perfect classic pie >^_^<


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