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Lorenza

Lorenza Avila

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Recipe of Peach Pie with Almond Dough
Recipe

Peach Pie with Almond Dough

1 h 20 min
Not so easy
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This cake of peaches carries an almond dough down to absorb the liquid released by the peaches. It is prepared with canned peaches and is very good.
Learn more about Lorenza Avila

Ingredients

12 servings
  • 1 recipe of Pate Sucreé dough (http://www.kiwilimon.com/receta/postres/pasta-sucre-para-tartas-dulces)
  • 1/2 kilo of peach in syrup canned
  • 1 Cup of almond peeled
  • 1/4 of Cup of sugar
  • 2 spoonfuls of sugar additional
  • 1/2 Cup of Butter or 1 bar of 130 grams
  • 2 pieces of egg
  • 1 tablespoon of vanilla extract
  • 1/2 teaspoonful of almond extract

    Preparation

    Prepare the dough for the cake according to the instructions in the recipe and preheat the oven to 375 F (190 degrees).
    Bake the pie crust for 20 minutes and spread it out on the stand with an aluminum foil on top and beans (these only serve to give weight and stay flat).
    After 20 minutes, remove the foil and beans and bake another 10 minutes to brown the sides.
    Put all the peaches (without the syrup) in a large tray or pyrex and bake for 30 minutes. Reserve.
    Prepare the almond mixture. Put the almonds, 2 tablespoons of sugar and a pinch of salt in a food processor. Press and process until it is like dust.
    In a blender , beat the butter with 1/4 cup of sugar until it is well fluffy and light. Add the 2 eggs, one by one. Finally add the ground almonds together with the vanilla and almond extract. Mix well and reserve.
    Put the almond mixture on the cake and arrange the peaches around.
    Bake for 45 minutes at 350F (180 degrees).
    In the end, light the broiler to brown the top part a bit, making sure it does not burn (like 5 minutes).
    Serve hot or at room temperature.

    PRESENTATION

    Spread with apricot jam while still hot to give it a shine and an extra sweet flavor.

    TIPS

    It can be prepared for a breakfast.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    246
    kcal
    12%
    Carbohydrates
    18.4
    g
    6.1%
    Proteins
    4.7
    g
    9.4%
    Lipids
    18.7
    g
    29%
    Fiber
    3.1
    g
    6.2%
    Sugar
    14.2
    g
    16%
    Cholesterol
    22.4
    mg
    7.5%
    Esha
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