Pitinga’s creamy peach pie

Pitinga’s creamy peach pie

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Our dear tía Pitinga often bakes this creamy pie, or kuchen, in her cosy kitchen in southern Chile. Sometimes she uses peaches, but the creamy pie is just as delicious with rhubarb or sour cherries.

Ingredients

Quantity Ingredient
5-6 peaches or nectarines
90g caster sugar

Dough

Quantity Ingredient
180g plain flour
1 teaspoon baking powder
80g butter, in 2 cm cubes
1 medium egg
1 tablespoon sugar
1 tablespoon white wine vinegar

You will also need

Quantity Ingredient
125ml pure cream
1 medium egg
90g caster sugar
2 tablespoons cornflour
icing sugar, sifted, for dusting

Method

  1. Rinse, halve and stone the peaches or nectarines. Cut the fruit into 2 cm thick slices and put them in a bowl with the 90 g of sugar. Set aside to allow the fruit to macerate.
  2. For the dough, measure out the flour and baking powder in a bowl. Add the butter and rub together with your fingertips. When it starts to resemble rolled oats, combine the egg with the sugar and vinegar in a jug and pour the mixture into the dough. Work into a smooth dough.
  3. Turn out the dough onto a lightly floured work surface and knead gently with floured hands. Shape the dough into a ball, cover with a tea towel and let it rest while you prepare the cream mixture.
  4. In a small bowl, whisk the cream with the egg and sugar until combined.
  5. Preheat the oven to 225°C. On a lightly floured work surface, roll out the dough until nice and thin. Line the base of a large pie tin, 24-26 cm, with the dough, and trim the edges. Sprinkle a thin layer of cornflour (1 tablespoon) over the dough: this will soak up some of the moisture from the fruit later on.
  6. Carefully drain the juice from the cut fruit in the bowl. Gently combine the fruit with the remaining 1 tablespoon of cornflour. Arrange the fruit evenly on the dough in the tin, ideally making a pretty, circular pattern. Give the cream mixture a final stir and pour it over the fruit.
  7. Bake for 15 minutes at first, then reduce the heat to 175°C and bake for another 20 minutes, or until nicely coloured. Allow the pie to cool and dust with sifted icing sugar.

Variation

  • To make a creamy pie with rhubarb, trim 500 g tender rhubarb. Cut the stems lengthwise and then slice them into small pieces. Combine the pieces with 90 g sugar in a bowl. When making the pie with rhubarb, the cream mixture needs a bit more sugar, 140 g, but otherwise the pie is baked according to the recipe.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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