• 95 g of butter at room temperature
  • 65 g of raw cane sugar
  • 1 egg yolk
  • 150 g of stone ground spelt flour
  • 1 pinch of salt
  • Zest of 1 organic lemon
  • 330 g of LORUSSO peach jam


Rub butter and sugar together, then add the egg yolk. Add the flour, previously sifted with salt, and the lemon zest.

Knead the dough quickly, form a ball and flatten it slightly, then wrap it in plastic. Let the dough rest in the fridge for a few hours, or even until the next day.

Now prepare the jam. In a saucepan heat the peach jam and cook for about 10 minutes over low heat. Allow it to cool completely.

When it’s time to prepare the pie, remove the pastry from the fridge and knead it until easy to roll out. Roll out the dough into a 5 mm thick sheet with the help of a rolling pin and some flour.

Grease and flour a 18 cm round baking tray. Line the tray with the short pastry and cut out the excess pastry. Spread the red wine peach jam over the pie.

Roll out the remaining pastry and cut out many strips to decorate the pie.

Bake the pie in a preheated oven to 180°C for about 20 minutes, until golden. Allow it to cool completely before slicing it.


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