Recipe: Tender Peach Pie step by step with pictures | Handy.Recipes

Tender Peach Pie

Cooked Peach Pie

Time to cook: 60 minutes

Nutritional Value

Good time everyone! I decided to post a recipe for peach pie. Don't judge too harshly, this is my first recipe on "Cookbook". I found it on the Internet and I can not help but want to share it with you, my dear "cooks". It's pretty quick to make, even for someone who's not very good with dough (like me)), it's affordable in terms of ingredients, and insanely delicious!!! I really like the ratio of the thickness of the shortcrust pastry to the filling and the casserole. It would be nice to serve this cake to my guests)))). And when warm, it's wonderful! Here we go!!!

Author of the recipe

Ingredients for peach pie "tender":


Pie base

  • Wheat flour / Flour - 450 g
  • Butter - 150 g
  • Sugar - 180 g
  • Chicken egg - 2 pcs
  • Soda - 1 teaspoon
  • Vinegar - 2 teaspoon
  • Salt - 1/2 teaspoon
  • Vegetable oil ((to grease molds)) - 2 tablespoon

Filling

  • Peach - 2 pcs
  • Sugar - 3 tablespoon

Filling

  • Wheat flour / Flour - 3 tablespoon
  • Chicken Egg - 3 pcs
  • Sugar - 3 tablespoon
  • Salt - 1/3 teaspoon

How to cook peach cobbler "tender" step by step with photos


Put peaches in fridge for easier slicing. Let's start making the base of our pie. In a bowl, beat the eggs and add the sugar. We knead everything until homogeneous.

Melt butter until liquid, slightly cooled, and add it to the egg-sugar mixture. Stir well.

Then we add to our base sifted flour, salt and vinegar-laced baking soda. Knead the base for the pie. The recipe for the dough is not complicated at all. But after baking it turns out so tender, it literally melts in your mouth.

Next, I place the dough in a baking pan (28 centimeters in diameter) greased with olive oil.) greased with vegetable oil (or butter) and gently "smeared" the dough evenly around the rim of the baking tin. poke the whole dough with a fork for better baking.

Then we send it into the oven at 200 degrees for 7 minutes so that the dough would harden. (I baked in an air fryer at 205 degrees and strong fan speed). While the base is baking we will make the filling for the dessert. We wash and peel the peaches, cut them in half and remove the seeds. Slice each half of the fruit into thin slices. Next, take the mold out of the oven with our pie base and begin to beautifully lay the peach slices in it. Sprinkle sugar on top of the filling and put it in the oven again for 10-15 minutes., So that the fruit becomes soft and the sugar melts completely.

While peaches and peach base are in the oven we will make the filling. We have to do it in 10 minutes. Otherwise, if we take the peaches out and leave them to stand for a while, they can let runoff, which will complicate our further cooking process. In two different bowls we separate the whites from the yolks. Rub the egg yolks well with the sugar, add sifted flour and knead until the mixture is homogeneous. Add salt to a bowl with egg whites and beat until the mixture becomes foamy. And then carefully add egg whites to the egg yolks. Very carefully mix the filling so that the mass becomes homogeneous and thick like sour cream

This wonderful recipe will make the peach cobbler incredibly tender and fluffy. Now it's time to take the baking mold out of the oven and pour the filling with the prepared mass. Use a spoon to make sure that the filling is evenly distributed.

Put our cake back in the oven for about 30 minutes. Before taking out the cake you can pierce it with a matchstick to make sure it is ready. Allow the cake to harden a little, then you can take it out of the tin, put the kettle on and call for dinner. I wish you all a nice tea party and a wonderful experience!!!

Nutritional Value:

Whole Dish:
Calories
5051.4 Calories
Protein
88.2 g
Fat
191 g
Carbohydrates
748.8 g
100g:
Calories
315.7 Calories
Protein
5.5 g
Fat
11.9 g
Carbohydrates
46.8 g

Salt, Flour, Wheat Flour, Sugar, Butter, Vinegar, Eggs, Peach, Soda, Baking, Vegetable Butter, Peaches, Cakes, Dough

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