Almond Butter Peach Pie

Almond Butter Peach Pie

1. Stir the egg yolks with water and fine sugar and refrigerate evenly

2. The butter is softened at room temperature and stir with a spatula until smooth

3. Sift the low-gluten flour and pour into the butter

4. Use a spatula to slowly stir until granular

5. Pour in the refrigerated egg liquid and stir the knife to completely absorb the water

6. Form into a thick piece of plastic wrap and freeze overnight

7. The butter is softened and blended smoothly. Add fine sugar and beat until the color is whitish.

8. Add the egg mixture three times, stirring well each time

9. Pour in almond flour

10. Mix the almond flour and butter thoroughly, and the almond cream filling is ready

11. Commercially available nectarines are cleaned and wiped dry

12. Slice the peaches and set aside

13. Take the frozen pie crust out of room temperature to warm it up, roll it into a round crust and press it into the mold, use a fork to make a small hole in the bottom

14. Topped with almond cream filling

15. Put the peach slices on the almond cream filling, put fresh blueberries on the surface, sprinkle some rough sugar on the surface, oven temperature 183 degrees, bake the middle layer for 60 minutes, after baking, sprinkle some rough sugar on the surface