PEACH CREAM PIE
Persikopaj
Serves 6
INGREDIENTS:
Please see conversion chart below! :o)
Dough:
3 dl (1 1/2 cup) all-purpose white flour
1 dl (1/2 cup) wholewheat flour
1/2 tsp salt
3 tbs sugar
125 g (4 1/2 oz) butter or margarine
Filling:
1 can, 825 g (1 lb 5 1/2 oz or something)
peach halves
2 tbs sugar
2 tsp cinnamon
4 dl (2 cups) whipping cream
4 egg yolks
1/2 dl (1/4 cup) flaked almonds
METHOD:
Mix the different flours, salt, sugar, and fat to a crumbly mixture
with a fork or in food processor. Put in a pie dish with high
walls, approx 25 - 30 cm / 10 - 14" in diameter. Flatten it out and
make sure it covers the walls properly. Bake at 225C/425F for 8 minutes.
Drain the peach halves and put them on the pie, round side up. Sprinkle
with sugar and cinnamon. Beat the cream thick, add egg yolks,
and pour the batter over the peaches. Sprinkle with flaked
almonds. Bake at 225C/425F for 25 - 30 minutes.
Serve the pie with ice-cold whipped cream or vanilla ice cream. Enjoy!
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F
Submitted by Bella
(Isabel Brattkull from Gothenburg, Sweden).
July 22, 2000
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