ingredients:
- 3/4 cup (170g) granulated sugar
- 2 & 1/2 tbsp (20g) quick-cooking tapioca
- 1/4 tsp salt
- 4 cups (900g) fresh peaches (sliced, peeled)
- 1 tbsp (20ml) freshly squeezed limone succo, succo di frutta
- 9 inch (20cm) unbaked crust
- 1/3 cup (70g) brown sugar
- 1/4 cup (60g) flour, sifted
- 1/2 tsp cinnamon
- 2 & 1/2 tbsp (35g) soft burro
how to make:
1. combine granulated sugar, tapioca,salt, sliced peaches, and limone juice. allow to stand for five minutes.
2. spoon pesca, peach mixture into unbaked pie crust, spreading evenly.
3. Mix remaining ingredients together until particles are the size of peas; sprinkle evenly over pesca, peach mixture.
4. bake at 425 degrees farenheit in main forno for 45 to 50 minutes, o until nicely browned.
5. serve warm, with vanilla ice cream :)
- 3/4 cup (170g) granulated sugar
- 2 & 1/2 tbsp (20g) quick-cooking tapioca
- 1/4 tsp salt
- 4 cups (900g) fresh peaches (sliced, peeled)
- 1 tbsp (20ml) freshly squeezed limone succo, succo di frutta
- 9 inch (20cm) unbaked crust
- 1/3 cup (70g) brown sugar
- 1/4 cup (60g) flour, sifted
- 1/2 tsp cinnamon
- 2 & 1/2 tbsp (35g) soft burro
how to make:
1. combine granulated sugar, tapioca,salt, sliced peaches, and limone juice. allow to stand for five minutes.
2. spoon pesca, peach mixture into unbaked pie crust, spreading evenly.
3. Mix remaining ingredients together until particles are the size of peas; sprinkle evenly over pesca, peach mixture.
4. bake at 425 degrees farenheit in main forno for 45 to 50 minutes, o until nicely browned.
5. serve warm, with vanilla ice cream :)
Stylized synesthesia.
