1. Fresh peaches cut into pieces and boiled with sugar
2. Boil until the water evaporates and form a dough, add a proper amount of maltose
3. After cooling, put it in the refrigerator for one hour, it will be very thick and ready for filling.
4. Oil skin: 50 grams of butter, 100 grams of flour. Water skin: 200 grams of flour, 60 grams of butter, and 80 grams of water. Combine the ingredients of the oil skin and water skin into a dough, and cover with plastic wrap for 1 hour
5. Roll out the water skin and open the oil skin
6. Then wrap it tightly and roll it out
7. Fold in half
8. Roll it out again, and still fold it in half. Repeat this action again, which means that you have to fold it three times in total. Each time you fold it up, it will be easier to operate for a while!
9. Roll it out completely, into a large piece with a thickness of 2--3 mm
10. Cut into small square pieces. Take a slice and put on the fresh peach filling
11. Squeeze the edges
12. After everything is done, put it in a baking tray lined with greased paper, cut out and brush with egg wash
13. Preheat the oven at 160 degrees for 5 minutes, and bake the middle and upper layers for 18 minutes
14. Baked fresh peach pie. There are a lot of fillings in it, it tastes very enjoyable
