Closed shortbread pie with fresh peaches

Ingredients:

Cake

• 2.5 cups flour, plus a little extra for dusting
• 2 tablespoons granulated sugar, plus a little more for sprinkling
• 1 teaspoon fine salt
• 1/4 cup chilled vegetable shortening (margarine)
• 180g cold butter, cut into cubes, plus a little extra for the pan
• 4-5 tablespoons of ice water

Peach filling

• 1150 g peach slices (8 to 10 medium peaches)
• 3/4 cup brown sugar
• 1/3 cup instant tapioca
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp. nutmeg
• 1/4 teaspoon salt
• Juice of 1 lemon
• Oil for greasing the foil
• 1 tbsp. heavy cream
• Special equipment: springform pan with a diameter of 20 cm.

Preparation:

1. Cake: Place the flour, granulated sugar, and salt in the bowl of a food processor and mix well. Add the shortening and process until the mixture resembles cornmeal. Add the butter and process until the butter is the size of peas. Add 4 tablespoons of ice water and process until the dough begins to stick together but is still crumbly (add the remaining water if necessary). Divide the dough into two parts, making one third of the dough and the other two thirds of the dough. Form the dough into disks and wrap in plastic wrap. Refrigerate for 30 minutes or overnight.
2. Peach filling: In a large bowl, combine peach slices, light brown sugar, instant tapioca, cinnamon, vanilla extract, nutmeg, salt, and lemon juice and mix well.
3. Lightly grease a 20cm springform pan with butter. On a lightly floured surface, roll out the large piece of dough into a circle 35cm in diameter and about 0.6cm thick.
4. Roll the dough around a rolling pin, then roll it out onto a baking pan, pressing it lightly with your fingers, leaving a 2.5 cm (1 in) overhang. Pour the filling over the dough.
5. Roll out the second piece of dough into a circle 25 cm in diameter and 0.3 cm thick and place it on top of the filling; pinch the edges of the two circles of dough together, leaving an overhang of 2.5 cm. Tuck or pinch the excess dough over the edges.
6. Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 230°C (430°F). Wrap a wide strip of greased foil around the edges of the pan, creating a collar to protect the dough. Make slits in the top crust and chill the pie for 30 minutes.
7. Then place the pie on a foil-lined baking sheet and reduce the temperature to 200°C (400°F). Bake for one hour. Remove the foil, brush the cake with heavy cream, and sprinkle with a little granulated sugar. Bake until golden brown, about 45 minutes more. Let cool for another hour, then carefully remove the pan edges. Let cool completely before slicing, about 1 hour more.