Recipe: Hazelnut Pie with Peaches step by step with pictures | Handy.Recipes

Hazelnut Pie with Peaches

Cooked pecan pie with peaches

Time to cook: 120 minutes

Total Servings: 10

Nutritional Value

I want to share my favorite sweet pie with you today. I love everything about it. It's flavorful, sweet, nutty, peachy, and made with shortbread dough and nuts too. If you like nuts as much as I do, then I think you will like this pie. I found the recipe a few years ago from a wonderful cooking blogger, Nina, and have been in love with this pie ever since. The original recipe called for pistachios, but we have trouble finding unsalted pistachios, so I replace them with hazelnuts and add walnuts for an equally delicious nut pie. It's very cozy and homemade, suitable for family or friendly tea parties. The given amount of dough is enough for a 26-28 cm. mould, if you want the dough to be thinner, and it will be easier to cut. But we love shortbread, so I bake this cake in a 22 cm diameter tin, it makes a tall cake.

Author of the recipe

Ingredients for the pecan pie with peaches:


Dough

  • Wheat flour / Flour - 500 g
  • Sugar - 50 g
  • Hazelnut (ground) - 50 g
  • Sugar powder - 125 g
  • Chicken egg - 2 units
  • Butter - 250 g

Filling

  • Peaches (I have canned) - 5 pcs
  • Sugar - 100 g
  • Walnuts (to taste) - 80 g
  • Hazelnuts (powder) - 50 g
  • Chicken egg - 2 units
  • Vanilla sugar (or vanilla essence 1 tsp.l.) - 1 sachet.
  • Butter - 80 g

Sprinkles

  • apricot jam (to taste)
  • Hazelnut (chopped, to taste)
  • Powdered sugar (to taste)

How to cook pecan pie with peaches step by step with photos


For the dough, combine the sifted flour with ground hazelnuts (almonds are fine), sugar, and powdered sugar. Stir together . Add chopped cold butter. Mix it into a crumb with your hands. Add egg, one at a time and knead the dough.

Roll dough into 2 balls and place in fridge for 30 minutes. While the dough is cooling, prepare the stuffing. Finely chop hazelnuts in a blender. Shred the walnuts in the same way, but in a slightly larger size. Tip the peaches over in a sieve and let the juice run off. For the filling mix room temperature butter and sugar with a whisk.

Add eggs, hazelnuts, walnuts and vanilla. Stir everything and the filling is ready. Take the dough out of the fridge. Prepare the baking tin by laying out the baking paper and greasing it with butter. Form the bottom of the pie with one ball of dough and the sides with the second one. Return the cake tin to the fridge for 5-7 minutes. If you like your cake walls thinner, take a larger mould. The pie will be lower and easier to cut.

Take out the cake tin from fridge. Prick the dough with a fork. Spread pecan mixture on pie, smooth it out. Cut peaches into slices and lay them on top of the filling, pressing them into it a little. Bake the pie in oven for 30-40 minutes at 180 degrees. Take out, smear the top and sides with grated apricot jam and sprinkle with hazelnuts and bake for another 10-15 minutes until ready.

Let the ready cake cool, as it is brittle when hot and the filling has to solidify. And only when it is cooled do we cut it.

This is what it looks like in the cut.

The filling may slightly fall apart and not hold a perfect shape, but the taste is not affected and you can safely enjoy the taste of the pie.

Bon appetit and a great spring mood!!!

Nutritional Value:

Whole Dish:
Calories
7232.4 Calories
Protein
108.4 g
Fat
419.5 g
Carbohydrates
769.8 g
Per Serving:
Calories
723.2 Calories
Protein
10.8 g
Fat
42 g
Carbohydrates
77 g
100g:
Calories
342.8 Calories
Protein
5.1 g
Fat
19.9 g
Carbohydrates
36.5 g

Flour, Sugar, Walnuts, Butter, Sweet, Eggs, Peach, Baking, Vanilla sugar, Hazelnut, Hazelnuts, Peaches, Cakes, Apricot Jam, Nut, Sugar Cake, Pastry

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