Recipe: Summer Peach Pie

Peach Pie Peach Pie

The taste of ripe peaches brings the ultimate feeling of summer! Whip a sweet summer wonder with this peach pie: Fruity puree meets refreshing cream and crunchy crust. Scented with lavender & mint, this peach pie is not only a blaze of summer flavours – but a work of art.

“Whip a Wonder!”


  • 250 g flour
  • 150 g cold butter
  • 1 egg
  • 80 g brown sugar
  • Pinch of salt


  • 250 g whipped cream
  • 1 tsp. whipped cream stiffener
  • 250 g mascarpone
  • 250 g low-fat curd
  • 5 +1 tbsp. white sugar
  • 1 small can of peaches


  • Fresh peaches
  • Fresh mint & lavender



  1. For the crust, knead the flour with cold butter, 1 egg, sugar & salt.
  2. Put the dough in a plastic wrap and leave in the fridge for 1 hour.
  3. Preheat the oven to 180°C (356 °F). Roll out the dough on a floured surface and place it into a round baking form.
  4. Prick the dough with a fork and bake in the oven for about 20 minutes.
  5. In the meantime, prepare the cream. Puree the canned peaches. Beat the whipped cream with cream stiffener and 1 tbsp. of sugar until stiff.
  6. Mix the mascarpone with low-fat curd and 5 tbsp. of sugar. Fold in the whipped cream and 5-6 tbsp. of peach puree.
  7. When the crust is done, let it cool. Spread the cream on top of the crust and decorate with fresh peaches, mint leaves & lavender.
  8. The cake is best enjoyed cooled. (If you have too much peach puree, you can use it as an additional topping.)