Jasmine And Peach Pie

1. 1

   Combine the three types of flour with the powdered sugar, the grated lemon peel, a pinch of salt, and the oil, and knead the ingredients together.

2. 2

   Add the egg and knead until the dough is soft and elastic.

3. 3

   Cover the dough in plastic wrap and refrigerate it for approximately 30 minutes.

4. 4

   In the meantime, slice the canned peaches and place them in a pan with the sugar and a handful of jasmine flowers, washed with care.

5. 5

   Caramelize for approximately 10 minutes, adding some of the peach juice or water if needed.

6. 6

   When the syrup has caramelized, turn off the heat and cool slightly.

7. 7

   Divide the dough into two parts, one larger than the other, and roll out the larger piece.

8. 8

   Place the pie crust in a wax paper-lined deep pie plate.

9. 9

   Add the peaches, then roll out the smaller piece of dough and cover the pie.

10. 10

    Seal the pie edge all around using your fingers or a fork.

11. 11

    Make 4 incisions in the pie crust for the steam, brush the crust with some oil and add a sprinkling of granulated sugar.

12. 12

    Bake at 180C for approximately 45 minutes.

13. 13

    Remove the pie from the oven and cool completely.

* Per serving · 4 servings · Values may vary.

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