Peach Pie with Meringue Topping

A great cake recipe for any occasion:

Needs a little time, refined Mix flour and sugar. Add butter in flakes. Grate everything until crumbly. Mix the egg, add and quickly knead the ingredients into a smooth dough. Wrap in plastic wrap and chill for about thirty minutes.

Roll out the dough five mm thick into a circle twenty-five to twenty-six cm in diameter. Bake in the oven heated to 200 °C on the second rack from the bottom for fifteen to twenty minutes. Cool.

Dip peaches briefly in boiling water, peel, pit and cut into slices.

Bring milk and sliced vanilla stems to a boil.

Stir sugar, salt, egg yolks and flour in a baking bowl. Whisk in the boiling hot milk. Return to the skillet and bring to a boil once, stirring throughout. Then transfer on the spot through a sieve into a suitable bowl. Stir in the peaches and cool the Krem.

Pour the crem onto the pastry case mold and spread to form a dome. Place in the refrigerator to set for about three hours.

Beat the egg whites with the salt and a little sugar. gradually pour in the remaining sugar while continuing to beat, you want a firm, glossy amount. Spread evenly over the cake decoratively with a spoon. Bake immediately in the middle of the 250 °C oven until the top shows even brown peaks.

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