Peaches apple pie
By VicentaLakin
It's another year of peach maturing season. Seeing the big red peaches in the fruit shop, they bought several back to eat. Eat for Mom, say sour, say sour for the daughter! They both say sour, and I can't eat the peach. I've got two apples left in the house, just like apple pie
Recipe Recommendations
- low-gluten flour 150g
- butter 50g
- fine sugar 15g
- water 40g
- salt a little
- lemon juice few drops of
- egg liquid a little
- peaches one
- Apple one
- corn starch 10g
- sweetening
- baking
- an hour
- ordinary
Steps for Peaches apple pie
1
Peaches and apples go to Pichettin
2
Put butter in the pot for it to melt into liquid
3
Peach appleding
4
And then the sugar and the fire and the fruit juice
5
A little lemonade and salt
6
It gets softer and transparent, and the water is dry
7
Water and corn starch to the juice
8
It's a sticky fruit pellet, i.e., put aside for use
9
It's filled with low-container powder, soft butter, fine sugar
10
It's made of corn powder
11
Water and smooth noodles
12
Cut it in half
13
Half a round skin. It's at least bigger than a mold
14
The other half is covered in skin, then cut into even stripes
15
The hood is on the pie model. Try to press the pressure
16
Use the scepter to get the extra side
17
Fill up the peach apple paste
18
Put the noodles on the pie model
19
Cut off the extra edge and brush the concoction of egg fluid. Move
20
The oven is preheat, 180 degrees for 30 minutes
21
Cut it open, full of sweet fruitPeaches apple pie Make Tips
1. The amount of one peach and one apple is actually quite large. You won't use it all up for a 6-inch pie, and the leftover fruit cubes are delicious to eat as is.
2. For those with tart molds at home, line the mold with dough and bake it first, then fill it with the diced fruit filling, and in no time you'll have a refreshing fruit tart!!