Fresh Cream Peach Pie

Name: Fresh Cream Peach Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 60g butter; 15g Caster sugar; 45g water; 350g Fresh peaches (after pitting and peeling); 125g Animal whipped cream; 10g corn starch; 1 piece egg; 1/2 teaspoon Vanilla extract; 18g Caster sugar (crispy); 12g brown sugar

by Junzhi

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

August is a good time for late peaches to mature, so I actively responded to the call of my beautiful, mature and charming peach-like old sister. Last weekend, I killed Pinggu. As one of the few men in the women's group, I participated in it. A vigorous peach picking activity. Of course, I did not forget to bring my camera. Just imagine, the vibrant peach grove, the tender and lovely big peaches, as well as the farm meal, the beautiful countryside-where to find such good photo materials? When I think of this, my heart is radiant.

Fresh Cream Peach Pie

1. After the butter is softened, pour in low-gluten flour and fine sugar, and knead the butter and flour with your hands until they are evenly kneaded; the mixed flour should look like coarse corn flour; add water to the flour and knead it into a dough After that, put it on the chopping board and relax for 15 minutes; roll the loose dough into thin slices; put the rolled slice into an 8-inch cake mold and flatten it

2. Crisp making: Mix the softened butter, fine sugar, brown sugar, and low-gluten flour together; knead all the ingredients by hand, and knead into fine and uniform particles to form a crisp

3. The third part: the preparation of peach filling with fresh cream; the fresh peaches are pitted and peeled, and cut into small cubes; animal whipped cream, fine sugar, and corn starch are mixed and stirred evenly with a whisk; pour in the beaten eggs, and then Pour in vanilla extract and mix well; pour the diced peach into the stirred mixture and mix well.

4. The fourth part: the production of fresh cream peach pie: insert some small holes in the bottom of the pie crust with a small fork to prevent the pie crust from bulging during baking, pour the fresh cream peach filling into the pie crust; in the pie filling The surface of the pie is evenly sprinkled with crispy grains; put the cake mold into the baking tray, put the baking tray into the preheated oven, bake at 200 degrees for about 40 minutes, until the pie filling is completely solidified; after the pie has cooled slightly, release the mold, use a knife You can enjoy it after dicing. Serve hot, it tastes the most crispy. Eat it after refrigerating, and it will have a different taste

Tips:
1. The pie pan was not used when making this pie, but an eight-inch round cake mold was used instead of the pie pan. This also tells us that when baking, it is not necessary to use a specific tool to make a specific pastry. In many cases, it can be flexibly mastered. Just like making pizza, you don’t necessarily need a pizza plate;
2. Tips for peeling peaches: soak the peaches in boiling water for 10-20 seconds. When the peach skin is white, take it out and peel it easily;
3. Choose hard peaches to make this pie, don't use soft peaches. It is recommended to choose a variety that does not stick to the core to facilitate the removal of the core.