BIANCA ENGLE / PORTA VIA
60g (4.2 tbs) butter
150g (5.25 oz) sugar
200g (7 oz) crushed nuts (almonds are traditional, but you can use any kind: walnuts, pistachios, etc.)
355g (1.5 cups) flour
1 pinch salt
1 tsp baking soda
5g (1 tsp) yeast
Sift flour, salt, baking soda & yeast into a medium bowl; set aside.
Using a stand or handheld electric mixer, cream butter and sugar at medium speed until fluffy. Add eggs one at a time, fully mixing between each addition. Add nuts & mix until fully incorporated. Reduce speed to low and gradually add dry ingredients until combined.
Coat hands with flour, and press dough into a prepared pie plate. Bake 20 minutes at 320 degrees, using a fork to press down the sides every five minutes to keep crust from rising. Cool completely.
one pint vanilla gelato
four ripe peaches, sliced
200g (7 oz) chopped nuts (almonds are traditional, but you can use any kind: walnuts, pistachios, etc.)
Caramel for garnish
Allow gelato to soften slightly, then spoon into prepared crust. Using a spoon or spatula, spread evenly. Place in freezer and allow to set. Top pie with fresh sliced peaches, chopped nuts and drizzle with caramel. Serve immediately.