Chocolate Pie Crust with a Peach Filling

Directions

1. 1To prepare the pie crust, combine the butter and the sugar into a sandy-like mixture.
2. 2Add the almond flour, the egg, and the flour sifted previously with the powdered cocoa.
3. 3Knead quickly until the dough is smooth and uniform in consistency.
4. 4Shape the dough into a disk, cover it in plastic wrap and refrigerate it for at least 3 hours, but overnight is recommended.
5. 5To prepare the filling, cut the peaches not too thinly, and place the slices in a pan with the sugar, cook on medium heat.
6. 6As soon as the liquid has evaporated, add the Marsala wine and cook until a caramel has formed in the pan.
7. 7Turn off the heat and cool slightly.
8. 8To complete the pie, divide the dough into two parts, one slightly larger than the other.
9. 9Roll out the larger piece and place it in a wax paper-lined pie plate.
10. 10Add the peach filling, then roll out the smaller piece of dough and cover the pie.
11. 11Seal the pie edge all around using your fingers or a fork.
12. 12Make 4 incisions in the pie crust for the steam and add a sprinkling of granulated sugar and, if you like, a few pieces of butter.
13. 13Bake the pie at 180C for approximately 40 to 45 minutes.
14. 14Remove the pie from the oven and cool it completely.