Chocolate Pie Crust with a Peach Filling

Directions

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