For the crust:
350 g flour
200 g butter, cold and diced
100 g sugar
a pinch of salt
2 tbsp sour cream
1-2 tbsp ice-cold water

For the filling:
1 ½ kg peaches
1 cup sugar
1 teaspoon cinnamon
1 pouch vanilla sugar
juice of ½ lime

¼ cup flour
1 tbsp starch
a handful of breadcrumbs – as needed
50 g butter, diced

For the glaze:
1 tbsp sour cream
1-2 tbsp sugar


Combine the flour, sugar and salt. Add the cream and butter. Use a knife to “crumble” the butter into the flour and get a grainy mixture. Add the water and knead the dough quickly. The less you knead the better. Knead only as long as it takes to become uniform.
Form a block, wrap in a sheet of plastic foil and refrigerate for a minimum of 30 minutes.
Peel, pit and dice the peaches. Add ½ cup sugar and cinnamon and leave for 30 minutes to release the juice.
Preheat the oven to 180 °C.
Drain the peaches, reserving the juice.
Cook the juice over medium heat until thickened. Remove from heat.
Combine the flour, starch and vanilla sugar.
Sprinkle the peaches with lime juice; add the remaining (½ cup) sugar and the flour mixture.
Add the cooked syrup.
Roll out 2/3 of the cold dough. Place in a deeper pie tin, lining the bottom and the sides. Let the dough “hang over” the rim.
Sprinkle breadcrumbs on the bottom. Arrange the peaches, trowel and top with butter cubes.
Roll out the remaining dough and cut 10 strips, about 1 cm wide. Arrange over the peaches creating a grid.
Press the rim using a fork and cut off the excess dough.
Spread the sour cream over the grid and sprinkle with sugar.
Bake for about 75 minutes – until nicely golden.
Remove from the oven and leave to cool for at least an hour!
You can serve the pie with a scoop of vanilla ice cream or whipped cream.