Inebrya Ice Cream Hair Colour Red

peach pie easy

roll pastry
6 large peaches
100g of sugar (for syrup)
custard:
1 / 2 liter of milk
2 cases Cornstarch
1 yolk
2 tbsp sugar
a vanilla bean
for glazing
a bag of icing pie (wahine)

Cook peaches in sugar water, to facilitate peeling, peel and cut into thin dough lamelles.Reserver.Dérouler a pie pan-stick and cook for 10 minutes. Prepare custard by diluting the cornstarch and sugar in milk, add egg yolk and vanilla bean and bring to a boil. Remove pie from oven, remove the vanilla pod and spread the cream over the pie. Arrange peach slices on the cream, glaze and return to oven for 2 minutes
This pie is best when it is warm