Recipe
For the dough:
500g (17.6oz) canned peaches without syrup
80g (2.8oz) granulated sugar
1/4 teaspoon of fine sea salt
2 large eggs
310g (10.9oz) all-purpose flour
5g (0.17oz) baking powder
100g (3.5oz) unsalted butter
5g (0.17oz) pure vanilla extract
For the filling:
430g (15oz) ricotta cheese
2 large eggs
120g (4.2oz) granulated sugar
5g (0.17oz) pure vanilla extract
1 lemon zest
10g (0.35oz) freshly squeezed lemon juice
50g (1.76oz) cornstarch
Little extra:
1 egg for egg wash
30g (1oz) almond slices
Music from #Uppbeat
uppbeat.io/t/dan-barracuda/it...
License code: TVUPM0CMNTYFTTP6
#ricottapie #pie #peachpie