“PIE RUSTICA CON LE PESCHE E NOCCIOLE” 
I hate making pie crust. I just hate it. But there are cases like this one where you can not use puff pastry, it will not do the job. You just need pie crust. It is a “rustic” open pie, you need a flaky buttery crust, it is an amazing pie, believe me, this one was gone in no time at all when I put it on sale in my Bakery.
I made it with peaches, but you can use apples or pears instead. I would not get rid of the hazelnut grain tough, it really gives it that extra crunchiness.
INGREDIENTS
For the pie crust
- 150g of flour
- 3g of salt
- 130g of butter, cold and diced
- 40ml of ice cold water
- 20g of caster sugar
For the filling
- 3 peaches, pealed and wedged
- 30g of hazelnuts grain
- 35g of brown sugar
Extras
- 1 egg
- some extra caster sugar
Caramel Sauces
Please use MY RECIPE FOR SALTED CARAMEL
METHOD
- Whisk flour, salt and sugar together in a
- Add the cold and diced butter to the flour mixture.
- Using your fingertips reduce to pea-sized pieces by mixing it with flour.
- Add cold water, until you get a firm dough.
- Do not knead it too much, you don’t want the butter to melt with the heat of your hands.
- Chill the dough for 10 minutes.
- Pre-heat the oven at 180°
- On a lightly floured board, roll it out – approx 23cm
- Lay the rolled out dough on to a baking sheet lined with parchment paper.
- Now take peaches and lay them on top of the rolled out dough.
- IMPORTANT: leave an empty space all around, approx 4cm, you will need to fold the dough towards the centre later.
- Sprinkle the hazelnut grain and brown sugar all over the peaches
- Fold the extra dough (the part not covered with sliced peaches) in.
- Brush with the beaten egg
- Sprinkle some caster sugar on.
- Bake for 20 minute or until golden brown
- Let it chill and drizzle the caramel on top
Have it with whipped cream or vanilla ices-cream.
Super yummy, nice dessert for a special dinner!