Hungarian Peach Pie

You can use semi-ripe or fully ripe peach, but not too soft ones. However, don't subs to canned peaches!

Crust:

• 300 grams all purpose flour
• 150 grams butter
• 3 tbsp heavy cream (35 %)
• 2 yolks
• a dash of salt
• 70 grams icing sugar
• grated skin of 1/2 lemon

Filling:

• Slices of peeled and stoned peaches.

Crumbs Topping:

• 60 grams whole wheat flour
• 50 grams icing sugar
• 50 grams butter

• Cut in butter into flour, mix until coarse. Add in heavy cream, yolks, salt, icing sugar and grated lemon peel. Mix well, let rest for 1/2 hour. Meanwhile mix the crumbs ingredients, let rest in the fridge for 1/2 hour. Roll the crust, place onto pie plate. Place the peeled and sliced peaches in the center then top with crumbs.
• Preheated oven to 350 F, bake pie for 20-25 minutes let reduce to 300 F and bake for 10-15 minutes longer.
• To avoid too dark crust, wrap with aluminum foil before baking.
• Serve warm is extra delicious!
• Enjoy :)