Savory peach pie

 

   4 hard but ripe peaches           1 teaspoon vanilla extract

   6 egg whites                            1 teaspoon baking powder

200 grams sugar                        1 tablespoon vinegar (white or apple)

180 grams flour                          1 pinch of salt

    3 tablespoons of flour

Wash the peaches, cut them in bite size.

 

Mix the 180 grams of flower whit the baking powder.

Grease and flour a pan ( I prefer a 10 inch spring pan because it is easier to take the pie out) but can be any type and shape as long is not to large.

Whisk egg withes and the salt whit the mixer on low speed for 30 seconds (this will allow the air to get incorporated), then continue on the high speed for 2-3 minutes until the egg withes become stiff, then add the vanilla and vinegar while mixing.

 At this point we do not need the mixer anymore, slowly add the flour and baking powder to the stiff egg whites, mixing it in whit the spatula from the bottom up, not loose the air incorporated in the egg whites.

 

Now is the time to heat the oven on 350 F and lightly coat the peaches whit the 3 tablespoon of flour, this will prevent the fruits to sink in (otherwise everything is going to be on the bottom of the pan).

Pour the mixture in the greased and flowered pan and arrange the fruits on top bit by bit. 

Bake them for 40-50 minutes on middle rack. To be sure is ready insert a tooth pick in mixture (not in the fruit) and if it is clean the pie is ready.

You can serve it hot, whit some whip cream, but I prefer to sprinkle it whit powder sugar when is hot, let it to cool down and refrigerate it for at least 2-3 hours. The best is next day, when is very cold and the peachy juice is impregnated in the pie.

You can use other type of fruits like cherries, sour cherries, apricots, apples, prunes or dry fruits (or use your imagination by mixing them up)….