Peach Raspberry Pie - Persikopaj med hallon

PEACH RASPBERRY PIE

Persikopaj med hallon

1 pie

Dough:

0.2 cup pistachios

0.2 cup sugar

1.2 cup flour

3½ oz butter

3 tablespoons peach or

citrus liqueur

Vanilla creme:

0.8 cup cream

0.4 cup regular milk

3 egg yolks

3 tablespoons Maizena

2 tablespoons sugar

1 tablespoon vanilla sugar

Filling:

4 to 5 peaches

7 oz raspberries

Jelly:

2 gelatin sheets

or 1 teaspoon gelatin powder

0.4 cup concentrated raspberry drink

Decoration:

fresh mint

Preheat oven to 437F.

Mix pistachios, sugar, flour and butter in a food processor until crumbly. Add liqueur and quickly work the dough. Flatten it out in a greased, floured springform pan, diameter approx 9 inches. Place in the fridge for at least 1 hour. Prick the bottom with a fork and bake the pie crust for about 15 minutes in the lower part of the oven. Allow to cool on a rack.

Mix cream, milk, egg yolks, Maizena and sugar in a saucepan. Simmer to a thick creme while stirring. Allow to cool over a cold waterbath and spread it out in the cold pie crust.

Skin the peaches by lowering them into boiling water for about 30 seconds and then placing them in cold water. Cut the pulp in wedges and place them over the vanilla creme. Decorate with raspberries.

Soak the gelatin in cold water for 5 minutes. Bring the raspberry drink to a boil in a saucepan. Squeeze out the excess liquid from the gelatin before melting them in the saucepan. Allow to cool for a while so that it thickens. Brush it on top of the filling.

Store the pie cold to make the jelly set. Decorate with shredded mint leaves.

Enjoy!

Bella