Sweet Peach Pie

Name: Sweet Peach Pie
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 150g Low powder; 1 piece yolk; 50g egg; 95g Powdered sugar; 115g butter; 60g corn starch; 5g rum; 1 piece (335g) Peach; a little salt; A tablespoon cranberry; 2 tablespoons Sugar; 1/2 tsp Lemon juice

by yoyo primary color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

In summer, the peaches in my hometown are in harvest season, and peach stalls can be seen everywhere on the roadside. However, our side belongs to the Jiangnan rainy belt, so the peaches in the rainy season are usually not sweet. The peaches are only exposed to the sun several times It will become sweeter, the peaches are also big, and some are simply amazing. This peach pie is definitely a dessert worth trying during the peach season. The peaches made with sugar become taller. Afternoon tea is gone, it is a good choice with a cup of coffee or yogurt shakes.

Cake base: 150g low powder, 60g butter, 1g salt, 1 egg yolk, 40g powdered sugar, a little salt (this material can make two 6-inch pies)
Cream: 55g butter, 55g powdered sugar, 50g eggs, 60g cornstarch, 5g rum
Garnish: 1 peach (335g) 5g butter 2 tablespoons sugar 2 tablespoons salt a little lemon juice 1/2 teaspoon 1 tablespoon cranberries Preparation: 55g softened butter, low powder, sifted

Sweet Peach Pie

1. Cut into small pieces of butter, add sieved low powder, 40g powdered sugar, and a little salt

2. Knead it with your hands into a crumbly shape

3. Add the beaten egg yolks and mix well

4. Knead the mixture from the previous step into a dough, pack it into a fresh-keeping bag, and let it rest in the refrigerator for 1 hour

5. During this period, start to whole peaches, wash the peaches, and cut 1cm thin slices with the skin

6. Put the cut peaches into the pot, add 5g butter, 2 tablespoons of sugar, 1/2 teaspoon of lemon juice, one tablespoon of cranberries, and cook slowly until the peaches start to flow out. Stop the fire immediately.

7. Refrigerate the dough and roll it into 5mm tapers

8. Place the tapioca in the pie pan, press the pie wrapper to fit the pie pan completely by hand, and remove the excess pie wrapper

9. The dining fork has a small hole in the bottom of the pie to prevent the bottom from bulging during the baking process

10. Spread oil paper on the bottom of the pie, and cover with small stones (this one I picked up in the sand outside, you can also use rice, beans or wheat regular baking stones)

11. Place the pie in a 170° preheated oven, second level, 20 minutes

12. Wait for the time for the pie crust to cool down to start the cream filling, the softened 55g butter is smooth, add 55g powdered sugar, continue to beat

13. Add 50g of beaten egg liquid in three times, and be beaten each time to completely blend (to prevent oil and water from separating)

14. Add the sieved cornstarch and mix well with a spatula

15. Add the rum and stir well, the cream filling is done

16. Add the cream filling to the cooled pie, being careful not to overdo it.

17. Spread the cooked peach slices evenly on the cream filling (if you find that the peach has too much moisture, use kitchen paper to absorb it), the operation requires patience