Peach Pot Pie


Rating: 3.81 / 5.00 (100 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:











For the dough:







Instructions:

For the peach pot pie, first knead all the ingredients for the dough. Form into a ball, wrap in plastic wrap and place in the refrigerator for about half an hour. Then unwrap and knead well again. Roll out on a floured work surface a little larger than the cake pan.

Grease the mold and preheat the oven to 180 °C. Place the dough in the pan and prick it several times with a fork. Pre-bake for about 25 minutes. Allow to cool.

Beat the three egg whites with the sugar and vanilla sugar until stiff. Whip the cream until stiff. Dice the peach halves. Mix everything carefully with the curd cheese.

Soak the gelatine in cold water. Heat a little lemon juice. Squeeze the gelatine well and dissolve it in the lemon juice. Stir into the curd mixture.

Pour the curd mixture into the cake mold and place the sponge cake on top. Place the peach pot pie in the refrigerator for at least 60 minutes.

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