Peach Pie with Cognac
Baking and Desserts | Russian cuisine
⏳ Time
2 hours 15 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
It’s not always easy to remove the pit from a peach without damaging the flesh. Here’s a tip: choose slightly soft fruits, but not overly ripe ones. Typically, it’s the firmer fruits where the pit is tightly attached to the flesh. If you still can’t get the pit out, I usually just cut the flesh away from it. This method doesn’t always yield beautiful slices, but in the end, who cares? The most important thing is the taste.
Ingredients
- Wheat Flour - 7.4 oz
- Muscovado Sugar - 5 teaspoons
- Ocean salt - ¼ spoons
- Butter - 7.1 oz
- Cognac - 4 spoons
- Donut Peaches - 24.7 oz
- Corn Starch - 2 spoons
- Ground Cinnamon - ½ spoons
- Chicken Egg - 1 piece
- Raw cane sugar - 1 tablespoon
Step by Step guide
Step 1
In a bowl, combine the flour, sugar (2 tablespoons), and salt. Cut the butter (170 g) into cubes, add it to the dry mixture, and rub it together with your fingers until it resembles crumbs.
Step 2
Add 2 tablespoons of brandy to the dough and mix well. If the dough starts to stick together, it means there is enough liquid; if the dough looks dry, add a little water.
Step 3
Wrap the dough in plastic wrap, flatten it slightly, place it in the refrigerator, and let it chill for an hour, or preferably overnight.
Step 4
Cut the peaches in half, remove the pits, and slice the flesh. Place the fruit in a large bowl, add cornstarch and cinnamon.
Step 5
Combine the sugar and brandy in a small saucepan. Stir until the sugar is completely dissolved. Then, bring the mixture to a boil. Continuously stirring, simmer it on low heat for one minute. Add the salt and butter, stirring until the butter is completely melted. Pour the resulting mixture over the peaches in a bowl. Allow the filling to cool completely.
Step 6
Preheat the oven to 428°F.
Step 7
On a floured surface, roll out just over half of the dough into a sheet about 3 mm thick. Place the resulting dough base into a baking dish and refrigerate.
Step 8
Roll out the remaining dough and cut it into strips.
Step 9
Remove the baking dish with the dough from the refrigerator. Spread the peach filling on top. Moisten the edges of the dough with water. Lay strips of dough on top in a lattice pattern. Trim any excess hanging ends (you can leave them about 3 cm long and use them to decorate the edges of the pie).
Step 10
Place the pie in the freezer for 15 minutes to help it hold its shape better during baking.
Step 11
Prepare the brushing mixture: whisk an egg with milk and salt in a small bowl. Remove the pie from the freezer and brush it with the egg mixture, then sprinkle with brown sugar.
Step 12
Bake the pie on the lower rack of the oven for 15 minutes. Reduce the oven temperature to 347°F (350 degrees Fahrenheit) and continue baking the pie for another 40–45 minutes, until it turns golden brown and the filling starts to bubble (if the crust becomes too dark towards the end of baking, cover the top or just the edges of the pie with foil or parchment paper). Remove the finished pie from the oven and let it cool completely. Optionally, serve it with vanilla ice cream.
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