Peach pie with ice cream topping

August 8th, 2012 § 0

The velvet like peach from the city of Bursa, has a reputation throughout the country.

The ones with easily detachable pits called “yarma” (to split), which was borrowed into Greek as “yarmas” (???????).

For the dough:         

  • 1 1/2 flour
  • 125 gr. butter
  • 1/2 cup yogurt
  • 1 t. baking powder 
  • Combine the flour with baking powder in a mixing bowl. Add room temperature butter. Mix them until it resembles fine breadcrumbs.

    Add yogurt. Knead well. Divide dough almost in half and shape each into a ball.

    Wrap the small one and refrigerate for half an hour for easier rolling.           

    Place the other ball into a greased 23 cm flan tin.

    For the filling:

  • 4 medium firm peaches (preferably from Bursa-yarma)
  • 1/2 cup sugar
  • 1 t. cinnamon
  • 1 T fresh lemon juice
  • 1 t. nutmeg (grated)
  • 1 T cornstarch
  • 3 T coarsely grated walnut
  • Peel the skins of the peaches. Halve and pit them and cut into small cubes.

    Put them into a saucepan. Add sugar, cornstarch, lemon juice, cinnamon and nutmeg. Bring to boil.

    Add walnuts. Set aside to cool.

    Scoop the filling into the pie dough.

    Take the chilled ball dough. Dust rolling pin and work surface lightly with flour.

    Roll dough to a uniform thickness. Roll to a circle almost like your pie tin.

    Using the plastic strip cutter, form the upper dough and carefully place it on top of peach mixture.

    If you don’t have a cutter, simply cut the dough into thin strips and place it on the filling. With the strips make a cage design. Gently press into form of tin.

    Make a strip for the edge of the tin.  

    Brush the pie with milk and sprinkle with sugar.

    Bake at 180° C preheat oven for about 35-40 minutes, until golden brown.           

    For topping:           

    Serve with kaymak (???????) or vanilla ice-cream.

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