Peach Pie

Peach Pie

1. Prepare the required ingredients (cake flour is low-gluten flour)

2. First boil the filling, put 10g of butter in a pot and heat to melt;

3. Put the cut peach diced into the pot and stir fry;

4. Add soft sugar and continue to stir fry;

5. Stir fry until the peaches are juicy;

6. Add some lemon juice to taste;

7. Thicken the gorgon with starch and water;

8. Continue to fry until the filling is thick, turn off the heat and let cool;

9. Put low-gluten flour, soft white sugar, and 50g butter softened at room temperature into the container;

10. Mix and knead by hand to form small particles;

11. Knead into a smooth dough;

12. Divide the dough into two, roll one of them into a cake shape, which needs to be slightly larger than the mold (the 6-inch mold I used), and put it into the mold;

13. Use a rolling pin to remove the excess dough on the side;

14. After the other half of the dough is rolled into a cake shape, cut into even long strips for later use;

15. Pour the previously cooked peach filling into the pie crust;

16. Place the noodles to be used evenly on the pie crust horizontally and vertically, and remove the extra corners;

17. Brush the egg liquid evenly on the crossed pie crust;

18. Put it in a preheated oven and bake at 180°C for 35 minutes. During the roasting process, the sweet smell comes from time to time

19. The finished product is beautiful, right?

20. The extra dough is made into four tart wrappers. After baking and crispy, add the peach filling directly into it. It is also very satisfying to eat.

Tips:

1. I basically advocate the principle of less oil and less sugar when making desserts, so those who like sweet taste can add additional sugar to my recipe according to their taste;
2. If you like sweet and sour taste like my family, you can add more lemon juice when boiling the filling;
3. For the extra tart crust, the baking time should be shorter, and it will be crispy.
4. Not much egg liquid is needed, so I used two small quail eggs this time.