Peach Apple Pie

Peach Apple Pie

1. Peel and diced peaches and apples

2. Put butter in the pan and let the butter melt into a liquid

3. Add peaches and diced apples and stir fry

4. Add the sugar and stir fry to kill the fruit juice

5. Add a little bit of lemon juice and salt to enhance the flavor

6. Stir-fry until the diced fruit becomes soft and transparent, and the moisture is almost dried

7. Use water and cornstarch to make a gorgon juice, quickly make a gorgon

8. When the diced fruit sticks, put it aside for use

9. Put low-gluten flour, softened butter, and fine sugar in the container

10. Knead it into corn flour with your hands

11. Add water to make a smooth dough

12. Cut in half with a knife

13. Half of the dough is rolled into a round dough, the dough should be at least larger than the diameter of the mold (mine is a six-inch pie mold)

14. The other half is rolled into dough first, and then cut into even strips

15. Put the dough leather on the pie mold, try to press and fit

16. Use a rolling pin to roll off the excess edges

17. Fill up the fried peaches and diced apples

18. Place the noodles horizontally and vertically on the pie mold

19. Cut off the excess edges, and then brush a layer of egg liquid on the staggered noodles

20. Preheat the oven and bake at 180 degrees for 30 minutes

21. Cut it open, full of attractive fruit fillings

Tips:

1. The amount of a peach and an apple is actually quite large. You can't use it to make a 6-inch pie, and the remaining diced fruit is delicious to eat directly.
2. Friends who have a tart mold at home, put the dough into the tart mold, first bake, then fill in the fruit fillings, and it will become a fresh fruit tart in minutes! !