Recipe: Peach pie with meringue and pecans step by step with pictures | Handy.Recipes

Peach pie with meringue and pecans

Cooked Peach Pie with Meringue and Nuts

Time to cook: 120 minutes

Total Servings: 8

Nutritional Value

Soft, delicious, fluffy pie with cinnamon, peach and toasted pecans. Pie with airy, raspberry meringue, trust me, it's delicious! The recipe is long, but very easy to make! My peaches are small and ripe, but sour, so the sweetness of the meringue was in perfect harmony with the fruit.

Author of the recipe

Ingredients for peach pie with meringue and nuts:

For the sourdough

  • Milk - 50 ml
  • Yeast (fast-acting. "Haas") - 1 teaspoon
  • Sugar - 1 tablespoon
  • Wheat flour / Flour - 2 tablespoon

For dough

  • Wheat flour / Flour (- 2 tbsp.l. for sourdough) - 350 g
  • Milk - 100 ml
  • Butter (or creamy margarine) - 100 g
  • Egg yolk (+1 egg yolk for greasing the cake) - 2 units
  • Vegetable oil - 2 tablespoon
  • Sugar - 0.5 tablespoon
  • Salt - 0.5 teaspoon

For the filling

  • Peach - 6 pcs
  • Banana - 1 pc
  • Butter (soft) - 2 tablespoon
  • Sugar (cinnamon sugar "Haas" +1 tbsp. l white sugar) - 1 tablespoon
  • Starch (+1 teaspoon for 3 peach halves) - 1 teaspoon
  • Walnuts (or peanuts - peeled and roasted) - 100 g
  • Jam (or thick jam - I have peach + mango) - 5 tablespoon

For the meringue

  • Powdered sugar ("Haas", 2-3 tablespoon depending on the acidity of the peach) - 2 tablespoon
  • Egg white - 2 pcs
  • Jam (or jam rubbed through a sieve - I have raspberry jam) - 1 teaspoon

How to cook peach pie with meringue and pecans step by step with photos

1. Prepare the sourdough. Mix the yeast with 2 tablespoon of flour and 1 tablespoon of sugar. Add 50 ml of warm milk. Place a bowl of sourdough in a warm place so that a foamy cap forms.

2. Prepare the dough. Warm the milk until it reaches about 60 C. Add salt (0.5 tsp. l), sugar (0.5 tablespoon) and soft butter (100g), stir until the butter melts.

3. Then add leaven and 2 egg yolks to the cooled mixture, beat with a whisk.

4. In small batches add the remaining sifted flour. Then add vegetable oil (1-2 tbsp. Then add vegetable oil (1-2 tbsp) and knead a soft, smooth dough, not sticky to your hands.

5. Roll the dough into a ball. Cover the bowl with cling film and leave to rise in a warm place 2.5 times.

6. Prepare the filling. Heat butter and melt sugar, 2 to 3 minutes. Divide the peaches in half and remove the skins and pips. Put the top three halves of the peaches with the skin aside to decorate the cake.

7. Cut the rest of the peaches into small cubes and place them in the melted sugar, stir and stew for 1-2 minutes. Add starch and stew for 1-2 minutes until liquid evaporates and slightly thickens. Then add peeled and diced banana and cinnamon and sugar. Stir and remove from heat.

8. Knead the enlarged dough.

9. And divide into 3 parts.

10. Roll out the two parts of the dough into a circle and transfer them to the mold with a rolling pin.

11. Grease each piece (1 and 2) with jam. Do not grease the rim of the circle (1-1,5 cm).

12. Put the filling on the jam (1 and 2 parts of the pastry) and sprinkle with chopped nuts.

13. Divide the third part of the pastry into 2 parts.

14. Roll out one part of the pastry into a circle and cover the filling. Grease the edge of the circle with whipped egg yolk.

15. Divide the second piece of dough into 4 portions and roll out to length.

16. Form them into rolls (2 pieces).

17. Transfer on the rim of the pie. Smear the cake with a little jam. Take the shelled peach halves, dip the bottoms in the starch, and decorate the pie.

18. Beat 2 cooled egg whites with a little salt until soft peaks form. Then, without stopping beating, add the powdered sugar in batches, and whip until stiff peaks. At the end, you can add 1 teaspoon of red jam.

19. Spread meringue on top of pie, sprinkle with pecans and send to stand in preheated 40 C oven until pie doubles in size. After 20 minutes switch temperature to 180 C and bake the pie for ~ 40-45 minutes until it becomes reddish. Then brush the edge of the pie with whipped egg yolk and give it another 5 minutes to brown.

Nutritional Value:

Whole Dish:
4403 Calories
80.3 g
213.5 g
596 g
Per Serving:
550.4 Calories
10 g
26.7 g
74.5 g
219.1 Calories
4 g
10.6 g
29.7 g

Salt, Flour, Wheat Flour, Sugar, Walnuts, Butter, Starch, Milk, Peach, Yeast, Fruit, Banana, Egg Yolk, Baking, Vegetable Butter, Soft, Wheat, Cakes, Nut, Jelly, Fudge, Sweets, Dough, Sugar Powdered Whites

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