Royal Peach Pie

The taste of the caramelized peaches in this pie with maple syrup is simply divine!

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Ingredients

• Filling

  1 kg peaches (about 6 large)

  2 tbsp cornstarch

  1 ½ tbsp flour

  ½ tsp cinnamon

  pinch of salt

  ½ cup sugar

  ¼ cup maple syrup

  1 tbsp water

  3 tbsp butter

• Crumble

  1/3 cup walnuts

  100g butter

  1 cup flour

  ¼ cup sugar

  3 tbsp brown sugar

  ¼ teaspoon salt

  pinch of cinnamon

• Crust

  1 ¼ cup flour

  ½ tbsp sugar

  ¼ tsp salt

  100g butter, cold

  3 tbsp cold water

• Ice Cream, to serve

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Method

Crust

• In a food processor, add the flour, sugar, butter, and salt. Add the water.

• Wrap in plastic wrap. Chill in the fridge for at least an hour.

• On a floured surface, roll the dough. Place the rolled dough in the bottom of a 9 in pie pan. Refrigerate for 30 minutes.

Filling

• Peel and slice the peaches, then toss in a bowl with cornstarch, flour, cinnamon, and salt.

• In a saucepan over low heat, combine the sugar, maple syrup, and water. Allow to boil. Once the caramel color changes, add the butter.

• Pour the caramel over the peaches and mix well. Pour the filling on the crust and refrigerate.

Crumble

• In a saucepan, boil the butter over medium heat until it turns golden brown.

• Whisk the flour, sugar, brown sugar, salt, and cinnamon. Mix in the browned butter then the walnuts. Add it on the pie filling.

• Bake at 350°F/180°C for 1 hour. Allow to cool. Serve with ice cream.