Peach Shortcrust Pie

Whisk together the sifted flour, powdered sugar, salt, vanilla sugar, and baking powder.

Add the cold cubed butter to the dry ingredients and rub them together with your hands until the mixture resembles fine crumbs.

Add the egg and sour cream, then knead into a soft shortcrust dough. Do not overmix; just bring the ingredients together into a ball.

Separate two-thirds of the dough and press it evenly into the bottom and up the sides of a baking pan to form a 3 cm crust. Wrap the remaining dough in plastic wrap and place it in the freezer while preparing the filling. Refrigerate the pan with the dough.

Pit and peel the peaches, then dice them into small cubes.

Heat a skillet over medium heat and sprinkle in the sugar, allowing it to melt completely.

Add the butter to the melted sugar and stir to combine.

Add the diced peaches to the caramel. Stir and caramelize the fruit for 5-7 minutes, stirring constantly.

Stir the cornstarch into the peaches, cook for another couple of minutes, then remove from heat.

Let the filling cool slightly, then transfer it into the pastry-lined pan. Grate the chilled freezer dough evenly over the top of the pie.

Bake the pie in a preheated oven at 180°C (350°F) for 30-35 minutes.