Yellow Peach Pie
1.
Peel and slice yellow peaches, add appropriate amount of water and rock sugar, cook for about 5 minutes, set aside.
2.
The butter does not need to be softened, just cut it into small pieces, mix it with all-purpose flour, and rub it with your fingers.
3.
Add sugar and minced coconut.
4.
Finally add the milk.
5.
Combine the noodles and put them in the refrigerator for one hour.
6.
After rolling out the dough, place it on the pie pan. At this time, preheat the oven at 200 degrees.
7.
Prick some small eyes with a fork to prevent the pie crust from bulging during the baking process and let it rest for 10 minutes.
8.
Put the pie crust in the middle of the oven and bake for about 20 minutes. Take out the pie crust when the edges are colored.
9.
Drain the cool yellow peaches and place them in the pie.
10.
Finally, use the water of boiled yellow peaches to dissolve the cornstarch, heat it on the fire until the juice is thick, and pour it on top of the pie.
Tips:
1. The pie crust is roughly shaped, and there is no need to knead it evenly.
2. When baking the pie crust, you can press beans on it to prevent the pie crust from bulging. In my practice, when you see the pie crust bulging, open the oven door and quickly poke a fork in the bulging area. After a few blows, the swelling ceased.
3. The final thickening of the juice is based on the actual situation. If it is thick, add water, if it is thin, add corn starch.
