Put the butter in a bowl and start working it until it becomes creamy. Gradually add flour and continue kneading. Add a pinch of cinnamon and nutmeg, and finally add half of the egg, continuing to knead until it forms a mixture that does not stick to your hands and is easily moldable.
Preheat the oven to 120º Celsius, take 2/3 of the dough (set aside the remaining third) and roll it out with a rolling pin. If it is too crumbly, you can use a piece of plastic to roll it out. Now place it in the mold and bake for 20 minutes; this is to ensure that the dough sets and does not become soggy when we add the filling.
In a hot skillet, melt 3 tablespoons of butter and sauté the previously drained peaches, adding a pinch of cinnamon and a pinch of nutmeg. Sauté for 2 or 3 minutes; the goal is to release a little juice. Then drain them. Incorporate them into the already baked base.
With the remaining third of the dough, roll it out and cover the pie, trying to cover the edges of the mold. Use the remaining half of the egg to brush over the pie, sprinkle sugar on top (this is to give it a golden color). Now, with a knife, make a few holes of about 1 cm to prevent it from breaking while baking.
Bake the pie for approximately 30 minutes at 110º Celsius. Remove it from the oven and let it cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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