Peach and Pistachio Square Pie

An original pie! A mixture of almond cream and pistachio, topped with half peaches. The result is quite fun to serve! I found it easier to place the peaches on a square than on a circle!

Peach pie recipe for 9 people:

Sweet dough:
-210g of flour
-35g icing sugar
-125g of soft butter
-25g of almond powder
-vanilla powder
-50g of egg

Almond and Pistachio Cream:
-100g of powdered sugar
-100g almond powder
-100g of melted butter
-10g of cornstarch
-1 egg
-40cl of fancy kirsch
-60g of homemade pistachio paste

-9 half peaches in syrup or if in season, fresh!
-red liquid colorant (optional!!)

Prepare the sweet pastry. Put all the ingredients except the egg in a bowl or in the bowl of the food processor.

Beat with the food processor (it’s the K) until the butter is incorporated.

Add the beaten egg at this point.

Switch on just to incorporate the beaten egg but no more!

Put the dough on parchment paper.

Put another sheet on the dough and roll out with a rolling pin to a thickness of about 2-3mm. This way, no extra flour is added and the work surface and rolling pin stay clean.

Try as much as possible to regularize the shape into a square.

Put the dough in a cool place for 10-15 minutes.

Put the dough on the square circle (uh is that possible??) of 20X20X2cm. Cut a slit in the dough on the 4 corners of the square.

Fill the mould. The notch will help to put the dough in and place it well!

Trim off excess dough with a knife.

So we have a square filled with dough.

Prick the dough with a fork and chill it until you have prepared the pistachio almond cream.

Prepare the almond cream with pistachio.

Put in a bowl, ground almonds, icing sugar, cornstarch and soft butter.

Mix and add the egg.

Mix well.

Add the homemade pistachio paste.

Add the 40ml of kirsch.

Mix well to obtain a homogeneous texture.

Preheat the oven to 180°C.

Pour the cream into the mould lined with pastry.

Try to smooth out as much as possible.

Then bake for 35 minutes. It may take longer, depending on your oven. But you need to get the dough browned and the top browned as well.

When the peaches come out of the oven, brush the syrup from the box containing the peaches. In this way, the cake will be moistened.

Place the 9 peach halves on the cooled pie.

I found my peaches a little too yellow. The pie looked sad…! So I gave it a good look with a brush dipped in liquid red food coloring, diluted in a little water, and then painted all the peaches! This operation is optional, but it gives a nice color! Of course, this is unnecessary if you use fresh peaches in season!