It’s summer, I am at the beach, swimming and sunbathing and feeling a bit self-conscious of my not-so-skinny body. But I quickly get over it; my cooking is so great and I can’t help loving and enjoying the food I cook! 😀
I have fresh summer fruits with me to snack before lunch on the beach, but I’m already dreaming of succulent fruit pies! So, Diet another day! Let’s make a pie!
Peaches and nectarines are plenty in summer, so… it will be a peach pie!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Preheat the oven at 180°C / 350°F.
Butter the pan (approximately 23x32cm / 9”X13”) and sprinkle it with sugar.
Cut the nectarines or peaches into slices, place them in the pan and put them in the oven as it warming up.
Whisk the eggs with the sugar.
Then add the remaining ingredients and mix them all.
Pour the mixture into the pan and bake at 180°C / 350°F for 30-40 min.
Ingredients
Directions
Preheat the oven at 180°C / 350°F.
Butter the pan (approximately 23x32cm / 9”X13”) and sprinkle it with sugar.
Cut the nectarines or peaches into slices, place them in the pan and put them in the oven as it warming up.
Whisk the eggs with the sugar.
Then add the remaining ingredients and mix them all.
Pour the mixture into the pan and bake at 180°C / 350°F for 30-40 min.
- Depending on the quality of the fruit -how fresh and juicy it is- and on the thickness of the slices, the fruits may rise well up to the rim of the pan or remain low or somewhere in between during baking.
Good Luck and Bon Appétit!!!
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