Jasmine And Peach Pie

Directions

1. 1
   Combine the three types of flour with the powdered sugar, the grated lemon peel, a pinch of salt, and the oil, and knead the ingredients together.
2. 2
   Add the egg and knead until the dough is soft and elastic.
3. 3
   Cover the dough in plastic wrap and refrigerate it for approximately 30 minutes.
4. 4
   In the meantime, slice the canned peaches and place them in a pan with the sugar and a handful of jasmine flowers, washed with care.
5. 5
   Caramelize for approximately 10 minutes, adding some of the peach juice or water if needed.
6. 6
   When the syrup has caramelized, turn off the heat and cool slightly.
7. 7
   Divide the dough into two parts, one larger than the other, and roll out the larger piece.
8. 8
   Place the pie crust in a wax paper-lined deep pie plate.
9. 9
   Add the peaches, then roll out the smaller piece of dough and cover the pie.
10. 10
    Seal the pie edge all around using your fingers or a fork.
11. 11
    Make 4 incisions in the pie crust for the steam, brush the crust with some oil and add a sprinkling of granulated sugar.
12. 12
    Bake at 180C for approximately 45 minutes.
13. 13
    Remove the pie from the oven and cool completely.