Fruit pies hold a special place in many world cuisines \u2013 from the classic American peach pie<\/em>, to the French tarte tatin<\/em>, all the way to our local versions with seasonal fruit. Each country has its own twist, but what they all have in common is the perfect balance of a simple crust, juicy fruit, and a creamy filling. That\u2019s exactly what makes them the ideal dessert: light enough not to be overwhelming, yet rich enough to satisfy even the pickiest sweet tooth.<\/p>\n Peaches are one of the most beloved fruits for this type of dessert. Not only are they juicy and fragrant, but they also pair wonderfully with creamy fillings. On top of that, they\u2019re packed with vitamins A and C, fiber, and natural sugars that refresh and energize. In older cookbooks, peaches were often baked directly into the pie, but I love this version where fresh peach slices are placed on top of a chilled cream layer \u2013 they stay juicy, crisp, and bring a true taste of summer to every bite.<\/p>\n Fruit pies have historically been a symbol of home baking \u2013 they were often made with whatever fruit was available in the garden: plums, apples, apricots, or peaches. Every household had its own recipe, passed down through generations. Today, we modernize them with lighter ingredients and healthier alternatives, like this crust made with oats, honey, and gluten-free flour \u2013 a rustic spirit with a modern touch.<\/p>\n That\u2019s why peach pie is so much more than just a dessert. It\u2019s a reminder of summer, of fruit ripening under the sun, and of simple recipes that always work. Once you taste the combination of a crunchy crust, creamy vanilla filling, and fresh peaches, it will surely become a dessert you\u2019ll want to make again and again.<\/p>\n 150 g oats<\/p>\n<\/li>\n 250 g gluten-free flour<\/p>\n<\/li>\n 50 g honey<\/p>\n<\/li>\n 1 tsp baking powder<\/p>\n<\/li>\n 50 ml sour cream<\/p>\n<\/li>\n 150 g butter<\/p>\n<\/li>\n 1 egg white<\/p>\n<\/li>\n grated lemon zest<\/p>\n<\/li>\n<\/ul>\n In a bowl, mix melted butter, honey, and sour cream until smooth.<\/p>\n<\/li>\n Add oats, flour, and baking powder, then the egg white with a little lemon zest.<\/p>\n<\/li>\n Knead the dough with your hands until soft and pliable.<\/p>\n<\/li>\n Spread the dough evenly across the bottom of your baking dish.<\/p>\n<\/li>\n Bake at 200\u00b0C (392\u00b0F) for about 20 minutes. Let cool completely.<\/p>\n<\/li>\n<\/ol>\n 300 ml milk<\/p>\n<\/li>\n 1 vanilla pudding powder<\/p>\n<\/li>\n 2 tbsp sugar<\/p>\n<\/li>\n 100 ml heavy cream<\/p>\n<\/li>\n<\/ul>\n Heat 200 ml of milk with sugar in a saucepan.<\/p>\n<\/li>\n Dissolve the pudding powder in the remaining 100 ml of milk and pour into the saucepan.<\/p>\n<\/li>\n Cook, stirring constantly, until thickened. Remove from heat and let cool completely.<\/p>\n<\/li>\n Whip the heavy cream and gradually fold it into the cooled pudding.<\/p>\n<\/li>\n Beat with a mixer until smooth and creamy.<\/p>\n<\/li>\n<\/ol>\n Spread the vanilla cream over the cooled crust, then top with fresh peach slices. Chill in the refrigerator before serving.<\/p>\n
\nPeach Pie Recipe<\/h2>\n
Ingredients for the crust:<\/h3>\n
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Crust preparation:<\/h3>\n
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\nIngredients for the vanilla cream filling:<\/h3>\n
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Cream preparation:<\/h3>\n
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\nFinal step:<\/h3>\n